Description
A hearty and healthy Tuscan soup featuring lean turkey sausage, nutrient-rich kale, tender golden potatoes, and a creamy broth base. This comforting soup is perfect for a cozy meal and combines savory flavors with wholesome ingredients.
Ingredients
Scale
Meat
- 1 lb turkey sausage (or ground turkey for lean option)
Broth & Dairy
- 6 cups chicken or vegetable broth
- 1 cup half and half
- 1 tablespoon unsalted butter
Vegetables
- 4 golden potatoes, diced thick (about 2 ½ cups when chopped)
- ¾ cup brown onion, diced
- ¾ cup carrot, diced into circles or half moons
- ½ cup celery, medium diced
- 4 cups kale, roughly chopped
Other Ingredients
- 2 tablespoons all-purpose flour
- ½ teaspoon salt, or to taste
- Black pepper, to taste
Instructions
- Brown the sausage: Heat a Dutch oven or large pot over medium-high heat. Add the turkey sausage (or ground turkey) and cook, breaking it apart, until browned and fully cooked through. Drain excess grease, retaining about 1 tablespoon for added flavor.
- Sauté the vegetables: Return the pot to heat and add the butter along with the reserved sausage drippings. Add the diced carrots, celery, and onion. Season with salt and black pepper. Sauté for 5-7 minutes until the vegetables soften and release their fragrance.
- Add the flour: Sprinkle all-purpose flour over the sautéed vegetables and stir thoroughly to coat them evenly, which will help thicken the soup later.
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Gradually add the half-and-half, then stir in the diced potatoes to incorporate all ingredients uniformly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste the soup and adjust seasoning with additional salt and black pepper if needed. Add the cooked turkey sausage back into the pot, followed by the chopped kale. Continue simmering on low until the kale wilts and becomes tender.
- Serve & enjoy: Once all ingredients are cooked through, ladle the soup into bowls and serve hot. This soup pairs wonderfully with ciabatta bread or fresh rye bread for a complete meal.
Notes
- You can substitute turkey sausage with ground turkey for a leaner option.
- Use vegetable broth to keep the soup pescatarian friendly, or chicken broth for a richer flavor.
- Adjust the amount of half-and-half to make the soup creamier or lighter as preferred.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Kale can be swapped with spinach or Swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Keywords: Tuscan soup, turkey sausage soup, healthy soup, kale soup, potato soup, creamy soup, easy weeknight dinner
