Turkey Sausage Kale Soup (Printable)

A savory mix of turkey sausage, kale, and beans simmered in a flavorful broth for a warm meal.

# What You'll Need:

→ Meats

01 - 14 oz turkey sausage, casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 5 oz fresh kale, stems removed and chopped
07 - 14 oz diced tomatoes, canned or fresh

→ Broth & Legumes

08 - 5 cups low-sodium chicken broth
09 - 1 can (14 oz) cannellini beans, drained and rinsed

→ Spices & Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Oils

14 - 1 tbsp olive oil

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add turkey sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5 minutes.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté until vegetables soften, about 5 minutes.
03 - Stir in minced garlic, dried thyme, oregano, and crushed red pepper flakes. Cook until fragrant, approximately 1 minute.
04 - Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
05 - Add drained cannellini beans and chopped kale. Continue simmering until kale is tender, about 10 minutes.
06 - Adjust seasoning with salt and black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • It's ready in under an hour and fills you up without feeling heavy.
  • The broth pulls all these flavors together—savory, herbaceous, just a whisper of heat if you want it.
  • Kale actually becomes tender and loses that raw edge, making even skeptics come back for seconds.
02 -
  • Don't skip the step of browning the sausage first—that initial crust is where the flavor lives.
  • Kale needs the full simmer time to lose its toughness. Rush this and you'll be chewing on something that feels raw no matter what.
03 -
  • Toast your dried herbs in the oil for just a few seconds before adding the vegetables—it wakes them up and makes them taste fresher.
  • If the soup tastes flat at the end, a squeeze of lemon juice or a splash of vinegar will brighten it up without adding calories.

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