Turkey Sausage and Kale Soup

This Turkey Sausage and Kale Soup was inspired by a bowl I had at one of my favorite sandwich spots, and I just had to recreate it at home—it turned out fantastic! It’s filled with savory turkey sausage, tender veggies, hearty beans, and kale all in a rich, lemony broth. Perfect for a cozy family meal, and so easy to make, it’ll quickly become a favorite!

Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup

Servings: 4 servings
Author: Joshua Snyder
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
This Turkey Sausage and Kale Soup was inspired by a bowl I had at one of my favorite sandwich spots, and I just had to recreate it at home—it turned out fantastic! It’s filled with savory turkey sausage, tender veggies, hearty beans, and kale all in a rich, lemony broth. Perfect for a cozy family meal, and so easy to make, it’ll quickly become a favorite!

Ingredients

  • 1 lb. uncooked Italian turkey sausage, casing removed
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 4-5 carrots, diced
  • 3-4 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) cannellini beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 6 cups chicken broth
  • 1/2 cup jasmine rice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup fresh lemon juice
  • 3 cups kale, stems removed and chopped
  • Freshly grated Parmesan cheese, for garnish

Instructions

Notes

You can substitute pork sausage for turkey sausage if desired.

Nutrition Facts

Calories

623.48

Fat (grams)

17.72 g

Sat. Fat (grams)

5.85 g

Carbs (grams)

80.2 g

Fiber (grams)

16.45 g

Net carbs

63.75 g

Sugar (grams)

12.99 g

Protein (grams)

38.9 g

Sodium (milligrams)

3427.98 mg

Cholesterol (grams)

73.68 mg
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Directions

1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat.

2. Add the Italian sausage to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-6 minutes.

3. Reduce the heat to medium and add the onion, carrots, and celery to the pot with the sausage. Cook, stirring occasionally, for 4-5 minutes, or until the vegetables begin to soften.

4. Stir in the garlic and cook for about 1 minute, or until fragrant.

5. Add the beans, chicken stock, jasmine rice, Italian seasoning, salt, black pepper, and lemon juice to the pot. Stir to combine.

6. Increase the heat to medium-high and bring the soup to a boil.

7. Once boiling, reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the vegetables are tender and the rice is cooked.

8. Stir in the kale and cook uncovered for an additional 5-10 minutes, or until the kale is wilted and tender.  Serve warm, topped with freshly grated Parmesan cheese. Enjoy!