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–+ servings
Overhead image of turkey sausage, white bean and kale soup in a white bowl with a spoon.
Course dinner, Soup

Turkey Sausage and Kale Soup

By: Elysia
Servings 5 - 6 servings
This delicious turkey sausage and kale soup recipe is classic comfort food! Made with Italian turkey sausage, aromatic vegetables, white beans, and fresh kale, this comforting soup recipe will warm you up like nothing else. Better yet, it's even fast enough for busy weeknights! {Gluten-free & dairy-free}
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound raw Italian turkey sausage casing removed
  • 1 medium onion diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • 3 garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 4 cups reduced sodium chicken broth
  • 1 28 ounce can no salt-added diced tomatoes drained well
  • 1/4 cup tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 teaspoon maple syrup (optional)
  • 2 cups packed chopped fresh kale ribs removed
  • 1 19 ounce can low sodium cannellini beans drained and rinsed
  • Salt and freshly ground pepper to taste

To garnish

  • Chopped fresh basil leaves
  • Freshly grated parmesan cheese

Instructions

  • Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook until sausage is lightly browned, breaking up any large clumps with a wooden spoon.
  • Add onion, carrots, celery, and garlic. Cook and stir until vegetables begin to soften and onion is fragrant, about 5 minutes.
  • Add Italian seasoning and mix well. Add broth, tomatoes, tomato paste, balsamic, bay leaf, and maple syrup (if using). Bring soup to a boil. Reduce heat to medium- low, cover and simmer for 25 minutes.
  • Add cannellini beans and kale and simmer for an additional 2 minutes. Remove soup from heat, remove and discard bay leaf. Season with salt and pepper, to taste.
  • Garnish with fresh chopped basil and parmesan cheese, if desired. Serve warm.

Notes

  • I like to rip the kale into small bite-sized pieces to make it more subtle and easier to chew. By tearing it into smaller pieces, it also gets more evenly distributed throughout the soup. 
  • You can use mild or spicy Italian turkey sausage for this soup. The spicy gives it a nice kick, while mild keeps it more kid-friendly.
  • If you plan to make this soup ahead of time, I recommend heating up the soup and adding the chopped kale right before serving. It tends to have a better presentation and more vibrant green colour when served fresh.

Nutrition

Calories: 229kcalCarbohydrates: 16gProtein: 17gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 639mgPotassium: 650mgFiber: 4gSugar: 9gVitamin A: 7391IUVitamin C: 60mgCalcium: 139mgIron: 10mg
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