Food Wine Kale and Potato Soup with Turkey Sausage
Warm up your soul with this hearty Food Wine Kale and Potato Soup with Turkey Sausage—a comforting blend of bold flavors and wholesome ingredients! This one-pot wonder starts with golden-browned turkey sausages and sautéed onions and garlic, deglazed with a splash of dry white wine for a touch of elegance. Tender russet potatoes and earthy kale simmer in a flavorful chicken broth, enriched with creamy decadence and a hint of spice from optional red pepper flakes. Finished with a sprinkle of parmesan cheese, this rich and satisfying soup is perfect for busy weeknights or cozy gatherings. Packed with protein, leafy greens, and aromatic spices, it’s a filling, delicious way to nourish your body while indulging your taste buds. Ready in less than an hour, this recipe is a must-try for soup lovers seeking a gourmet twist on a classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces turkey sausage links
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 cup dry white wine
- 6 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 4 cups, chopped kale
- 1 cup heavy cream
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 teaspoon, optional red pepper flakes
- 0.5 cup, grated, for garnish parmesan cheese
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the turkey sausage links and cook until browned on all sides, about 6-8 minutes. Remove the sausages from the pot, slice them into rounds, and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, diced potatoes, and sliced turkey sausage to the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the chopped kale and allow it to cook for 5 minutes until wilted.
Lower the heat to a gentle simmer and stir in the heavy cream. Add salt, black pepper, and red pepper flakes to taste.
Cook for an additional 3-4 minutes to allow the flavors to meld together.
Taste the soup and adjust seasoning as necessary. Ladle into bowls and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
