My rustic turkey sausage and kale soup is a hearty and healthy soup full of savory flavors and is the perfect way to warm up your soul on those frigid winter days.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound of ground turkey or pork Italian Sausage
- 1 large or 2 small Spanish onions (diced)
- 2 medium carrots (diced)
- 4 garlic cloves (minced)
- 2–3 medium sized Yukon gold potatoes or 4–5 fingerling potatoes
- 1 can of canellini beans (drained)
- 1 bunch Tuscan kale roughly chopped and well rinsed (the darker green one)
- 1 Parmesan cheese rind if that’s what you have (feel free to use Romano or Asiago)
- 1 pinch of red pepper flakes (depending how spicy you like it you can add more)
- Parmesan cheese for serving
- Lemon zest for serving
- Salt and pepper to taste
- Start out with the ground turkey or pork sausage in a 6 quart pot or dutch oven.
- Go ahead and brown it up in a little bit of olive oil while breaking it up with a wooden spoon. This should take about 10 minutes.
- While meat is browning, dice your onions and carrots, roughly. Cut the carrot into match sticks and then into cubes. (Tutorial coming soon!)
- Once the meat is all brown and crusty go ahead and remove from pot and reserve in another bowl.
- Add about 2 tablespoons of butter into the pot. And move it around. I used to be a “butter only on special occasions” type of gal, but more recently I have started to slip it into a few of my dishes here and there and it makes a world of a difference! You see those gorgeous crispy bits of meat on the bottom of the pot? This will give the soup loads and loads of flavor.
- Now add in your carrots and onions and let them “sweat” it out in their buttery sauna. Sweating means low heat and covered. No caramelization should occur. But if it does, no biggie.
- Next, cut up your potatoes roughly and mince some garlic. Use your microplaner for easy and quick garlic shredding! Watch those fingers, those things are sharp!
- Measure out your red pepper flakes depending on how super spicy you want the soup.
- Toss the garlic, red pepper flakes and potatoes into the onion carrot mixture and let cook for 2-3 minutes.
- Add in your reserved turkey sausage.
- Next, pour in about 8 cups of your homemade or store bought chicken stock and make sure you get all the nitty gritty caramelized bits with your wooden spoon on the bottom of the pan. If using store bought chicken stock, which let’s face it, most of us will, by the low sodium type.
- Add in the Parmesan rind.
- That’s it. Let the soup cook for about 20 minutes.
- In the mean time roughly chop up your kale and run cold water through it to get all the grit and dirt off of it.
- Go ahead and drain the can of cannelini beans.
- After 20 minutes, go ahead and add in your beans and kale. The kale will wilt nicely into the soup. Just give it a few minutes and a stir or two for some encouragement.
- Check the seasoning of the soup. Your sausage will already be seasoned so make sure you check the soup as you go. .
- Serve the soup with some Parmesan cheese and a quick zest of lemon. I find the lemon just makes everything fresh and clean tasting.
- And if you are not on a pesky diet, go ahead and serve it with some gorgeous crusty bread.
- Category: Soup
- Cuisine: Italian