Kale and Potato Soup with Turkey Sausage

This hearty soup makes for an easy main course meal.
  • Prep time 15 mins
  • Cook time 30 mins
  • Yields 6
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  • Recipe Submitted By Jennifer Holt


  • 14 oz reduced fat Italian chicken or turkey sausage
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 4 cloves garlic, chopped
  • 8 cups fat-free reduced-sodium chicken broth
  • 2 cups water
  • 1/4 tsp black pepper
  • 3 medium red potatoes, peeled and diced into 1/4" pieces
  • pinch dried red pepper flakes
  • 8 cups (1/2 batch) kale, stems removed and leaves shredded
  • salt to taste


  • measuring cups and spoons
  • cutting board and knife
  • Dutch oven
  • wooden spoon


  1. In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
  2. Add oil to pot; add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.
  3. Add broth, water and black pepper, bring to a boil and cook 5 minutes.
  4. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes.
  5. Add kale and bring back to a simmer. Cook partially covered unitl the potatoes and kale are cooked, about 5–6 minutes. Adjust salt if needed.

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