If you’re craving a soul-warming meal that feels both nourishing and satisfying, this Turkey Sausage, Kale, and White Bean Soup Recipe is exactly what you need. This recipe combines hearty homemade turkey sausage with tender kale and creamy white beans in a fragrant broth, creating a symphony of flavors in every spoonful. It’s simple to make yet packed with layers of texture and nutrition, perfect for cozy evenings when you want something wholesome and delicious.
Ingredients You’ll Need
The beauty of this Turkey Sausage, Kale, and White Bean Soup Recipe lies in its straightforward ingredients that pack a flavorful punch. Each item plays an essential role, from the savory sausage adding a rich depth to the bright bite of fresh kale, rounded out by the creamy texture of white beans.
- 1.25 lb homemade turkey sausage meat: Freshly prepared to ensure the best flavor and a lean protein base for the soup.
- 2 tsp olive oil: Helps sauté the sausage and garlic to bring out complex aromas and prevent sticking.
- 1 clove garlic, minced: Adds a subtle pungency and warmth that enhances the savory notes.
- 1/2 bunch kale, rinsed and roughly chopped: Offers a fresh, earthy crunch and packs the soup with vitamins.
- 1 cup Cannellini or Northern beans, drained and rinsed: Provides a creamy texture and hearty fiber to keep you satisfied.
- 4 cups fat-free chicken stock: A light but flavorful base that carries all the soup’s components beautifully.
- 2 cups water: Helps balance the consistency without overpowering the broth.
- 1 small pinch dried red pepper flakes (optional): Adds just a hint of heat to brighten the flavor profile.
- Salt and freshly ground pepper to taste: Essential seasonings that pull all ingredients together harmoniously.
How to Make Turkey Sausage, Kale, and White Bean Soup Recipe
Step 1: Cook the Sausage
Start by heating your olive oil in a medium-sized pot over medium-high heat. Add the homemade turkey sausage meat and break it up with a spatula or wooden spoon into large, bite-sized chunks. Allow it to cook thoroughly until there’s no pink left, which will give your soup a savory and rich base flavor.
Step 2: Sauté the Garlic
Once the sausage is cooked, add the minced garlic to the pot and sauté it for 2 to 3 minutes. Be careful not to burn the garlic – you want just enough time for it to release its fragrant aroma, which will become a subtle yet essential layer in the soup.
Step 3: Add Liquids and Beans
Pour in the water and chicken stock, then stir in the drained white beans and red pepper flakes if you’re using them. Stir everything together thoroughly. This step begins to marry the flavors, and the beans will soak up the savory broth as the soup simmers.
Step 4: Simmer the Soup
Cover the pot and let it simmer on low heat for about 10 minutes. This gentle cooking time allows the soup to blend deliciously, with the beans softening just right and the flavors deepening.
Step 5: Add the Kale
Now, add the chopped kale to the soup, cover it again, and let it simmer for another 10 minutes. The kale will wilt beautifully, giving a lovely green color and a fresh, slightly bitter contrast to the rich sausage and creamy beans. Finish by adjusting salt and pepper to taste.
How to Serve Turkey Sausage, Kale, and White Bean Soup Recipe
Garnishes
To elevate your serving, sprinkle some freshly grated Parmesan cheese or a drizzle of extra virgin olive oil on top. A scattering of chopped fresh parsley or a few red pepper flakes will add that pop of color and extra zing that makes each bowl irresistible.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or a slice of garlic toast for dipping. For something lighter, a crisp green salad with a tangy vinaigrette complements the richness of the soup perfectly, balancing the meal.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out rustic bread bowls. Alternatively, layering the soup in clear glass mugs lets your guests admire those appealing kale greens and white bean chunks before they dive in.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Turkey Sausage, Kale, and White Bean Soup Recipe into airtight containers and refrigerate. It stays fresh for up to 3 days, and the flavors often become even more vibrant overnight.
Freezing
This soup freezes well, making it a perfect meal prep option. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Remember to thaw it in the refrigerator before reheating for best results.
Reheating
Warm leftovers gently on the stove over medium heat, stirring occasionally until heated through. Adding a splash of water or stock can help loosen the soup if it has thickened during storage.
FAQs
Can I use store-bought turkey sausage instead of homemade?
Absolutely! While homemade turkey sausage adds a fresh, personalized flavor, store-bought turkey sausage works just fine and can save time without sacrificing taste.
Is it necessary to use kale, or can I substitute it?
You can swap kale with other leafy greens like spinach or Swiss chard. Just keep in mind that these greens may cook faster, so add them later in the cooking process to avoid overcooking.
Can I make this soup vegetarian?
Yes! Replace the turkey sausage with hearty mushrooms or plant-based sausage alternatives, and use vegetable stock instead of chicken stock for a delicious vegetarian version.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a subtle warmth, not overwhelming heat. You can adjust the amount or omit it entirely to suit your preference.
Can I use canned beans without rinsing?
It’s best to drain and rinse canned beans to remove excess sodium and improve the soup’s flavor and texture.
Final Thoughts
There is something truly comforting about a bowl of Turkey Sausage, Kale, and White Bean Soup Recipe that is both satisfying and wholesome. It’s easy to prepare, packed with fantastic flavors, and perfect for sharing with friends or family. I hope you’ll give this recipe a try soon and discover how effortlessly it can become your new favorite go-to soup.
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Turkey Sausage, Kale, and White Bean Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A hearty and nutritious Turkey Sausage, Kale and White Bean Soup that combines spicy homemade turkey sausage, tender kale, and creamy cannellini beans in a flavorful broth. This easy-to-make soup is perfect for a cozy meal and packed with protein and fiber.
Ingredients
Meat and Oil
- 1.25 lb homemade turkey sausage meat
- 2 tsp olive oil
Vegetables and Beans
- 1 clove garlic, minced
- 1/2 bunch kale, rinsed, leaves removed from ribs and roughly chopped
- 1 cup Cannellini or Northern beans, drained and rinsed
Liquids and Seasonings
- 4 cups fat free chicken stock
- 2 cups water
- 1 small pinch dried red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat oil: Heat 2 teaspoons of olive oil over medium-high heat in a medium-sized pot until shimmering.
- Cook sausage: Add the 1.25 pounds of homemade turkey sausage meat, breaking it into large chunks with a spatula or wooden spoon. Cook until the sausage is completely browned and cooked through.
- Sauté garlic: Add the minced garlic and sauté for 2 to 3 minutes, stirring constantly to prevent burning and to release the garlic’s aroma.
- Add liquids and beans: Pour in 2 cups of water and 4 cups of fat-free chicken stock. Add the drained and rinsed cannellini beans and optionally add a pinch of dried red pepper flakes. Stir thoroughly to combine all ingredients.
- Simmer soup: Cover the pot and reduce the heat to low. Let the soup simmer gently for 10 minutes to let the flavors meld.
- Add kale: Add the roughly chopped kale to the pot, stir, then cover and simmer for an additional 10 minutes until the kale is tender. Adjust salt and freshly ground black pepper to taste.
- Serve: Divide the soup evenly into four bowls and serve hot for a satisfying meal.
Notes
- You can substitute turkey sausage with any other preferred sausage, but cooking times may vary.
- Feel free to use canned beans for quicker preparation, ensuring they are rinsed well to reduce sodium.
- Adjust the amount of red pepper flakes depending on your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker consistency, puree a portion of the soup and stir it back in before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
