Turkey Sausage And Kale Soup

Turkey Sausage And Kale Soup

Searching for a filling, nutritious dinner to get you warmed up? Sample our Turkey Sausage and Kale Soup!

This great soup blends the nutrient-dense benefits of kale with the strong tastes of Italian turkey sausage. Perfect for a nice evening in, this soup is not only filling but also loaded in vitamins and protein.

Turkey Sausage and Kale Soup is a great option whether your diet is particular or you simply want a healthy meal. Quickly becoming a mainstay in your home-cooked dinner rotation, this soup is easy to make and much more easy to enjoy.


  • 1 lb (450 g) turkey sausage (preferably Italian turkey sausage)
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 6 cups (1.4 liters) chicken broth
  • 1 can (14.5 oz/411 g) diced tomatoes (with juice)
  • 1 can (15 oz/425 g) cannellini beans (drained and rinsed)
  • 1 bunch kale, stems removed and chopped
  • Salt and pepper to taste
  • 1 bay leaf
  • Optional toppings: grated Parmesan cheese, red pepper flakes


Start your Turkey Sausage and Kale Soup by first getting ready the turkey sausage. Pull the sausage from its casings, if needed. Over medium heat in a big saucepan or Dutch oven, warm a tablespoon of olive oil.

Add the sausage to the saucepan and simmer, breaking it up with a wooden spoon until brown and cooked through. This should run seven to ten minutes. Pull the sausage from the pot and save it for later use after it is done.

Add then a big chopped onion, three peeled and sliced carrots, and two sliced celery stalks to the same saucepan. About five to seven minutes should be spent cooking these vegetables till they start to soften.

To the saucepan, then, toss three minced garlic cloves, one teaspoon each of dried thyme, dried oregano, and smoked paprika. Cook the mixture until it smells aromatic, another minute.

After the veggies are done, toss in six cups of chicken stock, one can of chopped tomatoes—including the juice—and one can of drained and rinsed cannellini beans. Readd the cooked sausage to the pot.

Add plenty of chopped kale, being sure to cut off and throw away the tough stems. Also toss one bay leaf into the saucepan. After boiling the soup, lower the heat and let it simmer for 20 to 25 minutes to let the flavors merge together and the veggies to soften.

Remove the bay leaf from the saucepan and throw it away after simmering has finished. Taste the soup and sprinkle salt and pepper as you want. Spoon the soup into bowls; top each one, if like, with grated Parmesan cheese and red pepper flakes.

This will give your filling and soothing Turkey Sausage and Kale Soup even more taste and some spice. Present the soup with crusty bread to have a whole and fulfilling dinner. Thank you!

Last Thought

Any occasion calls for the flexible and nutrient-dense meal Turkey Sausage and Kale Soup fits. Its strong tastes and easy cooking make it a great meal for a relaxed weekend or a hectic weekday.

This soup offers comfort in every bowl and promotes a balanced diet with its mix of protein, fiber, and important vitamins. Try this dish now to find why many families love Turkey Sausage and Kale Soup.

Q: Can I use a different type of sausage for this soup?

A: Yes, you can substitute turkey sausage with chicken sausage or pork sausage for a different flavor profile.

Q: How long can I store Turkey Sausage and Kale Soup in the refrigerator?

A: You can store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stove or in the microwave before serving.

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