Turkey Sausage Kale Soup (Printable)

Lean turkey sausage, kale, and tender potatoes combine in a warm, savory broth.

# What You’ll Need:

→ Meats

01 - 14 oz turkey sausage, casings removed and sliced or crumbled

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium Yukon Gold potatoes (about 1 lb), diced
05 - 3 cups kale (90 g), stems removed and chopped
06 - 1 large carrot, diced
07 - 2 celery stalks, diced

→ Broth & Liquids

08 - 5 cups low-sodium chicken broth
09 - 1 tablespoon olive oil

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
14 - Pinch red pepper flakes (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add turkey sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove if a leaner soup is desired, otherwise leave in pot.
02 - Add diced onion, carrot, and celery to the pot. Sauté until softened, 4 to 5 minutes.
03 - Stir in minced garlic, dried thyme, oregano, smoked paprika, and red pepper flakes if using. Cook until aromatic, about 30 seconds.
04 - Add diced potatoes and return the sausage to the pot if previously removed. Pour in chicken broth and bring mixture to a boil.
05 - Reduce heat to a simmer, cover, and cook for 15 minutes until potatoes are tender.
06 - Stir in chopped kale and simmer uncovered for 5 to 7 minutes until kale is wilted and tender.
07 - Taste and adjust seasoning with salt and black pepper as needed. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all afternoon.
  • The turkey sausage keeps it lean without sacrificing any of that savory, meaty depth you're after.
  • Naturally gluten-free and dairy-free—no weird substitutions or compromise on flavor.
  • One pot, honest ingredients, and a soup so straightforward you can make it on a Tuesday without thinking twice.
02 -
  • Don't skip browning the sausage properly—that step creates the foundation of flavor for the entire soup.
  • Kale wilts much faster than you'd think, so add it near the end or it turns into an unpleasant mush.
  • Taste as you go; the sausage and broth both contribute salt, so go easy at the start.
03 -
  • If your sausage is particularly fatty, you can brown it separately, drain some of the fat, then return it to the pot—this keeps the soup from feeling slick.
  • Don't chop the kale too small; it shrinks significantly as it wilts, and you want distinct leaves, not green dust.

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