Kale and Potato Soup with Turkey Sausage

Approximately 265 calories

Ingredients

  • 14 oz Italian chicken or turkey sausage*

  • 8 cups 1/2 bunch kale, stems removed, leaves shredded

  • 1 tsp olive oil

  • 1 onion, chopped

  • 1 medium carrot, sliced

  • 4 cloves garlic, chopped

  • 8 cups reduced-sodium chicken broth

  • 2 cups water

  • 3 medium red potatoes, peeled diced into 1/4 inch pieces

  • 1 pinch dried red pepper flakes

  • 1/4 teaspoon fresh ground pepper

  • kosher salt, to taste

Instructions

  1. In a large Dutch oven or pot, cook sausage over medium-low heat until browned, about 10 minutes.
  2. Remove from pot, let cool and cut into thin slices.
  3. Add oil, onions and carrots; cook on medium until soft, about 5 minutes. Add garlic and cook 1 minute more.
  4. Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil.
  5. Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.