For some reason – and I’m not sure why – I have been really into soups and stews lately. I’ve been making them like crazy. I think it has something to do with the fact that I’m struggling to find certain ingredients here or maybe the fact that our oven was broken for a while and we only had one large pot. Not that it matters because I’ve really been enjoying these one-pot wonders.
This soup in particular – with it’s turkey sausage and kale – has been a favorite of mine for some time. My mom started making it years ago, and it’s on my must-share list since I started this little blog. The recipe originally calls for spinach, but when we made this soup all we had was kale. I’m glad we tried it with kale, because I like it even better. It has a stronger texture that withstands the heat of the broth making it hearty and perfect for any soup.
Feel free to substitute regular Italian sausage or spinach for the turkey sausage and kale.Print
- 6 cups reduced-sodium chicken broth
- 1 yellow onion, chopped
- 3 Italian turkey sausage links (mild or spicy)
- 3 large russet potatoes, roughly chopped
- 1 bunch fresh kale, washed and chopped
- 1/4 cup fat-free evaporated milk
- salt & pepper to taste
- Remove sausage from its casing.
- In a large stockpot over medium heat, crumble sausage into pieces and cook with onions until sausage is no longer pink.
- Increase heat to high and add chicken broth and potatoes.
- Bring to a boil and cook until potatoes are soft.
- Add kale and simmer over medium heat until kale is tender.
- Remove from heat and add evaporated milk – stirring to combine.
- Season with salt & pepper to taste.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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