Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup – A delicious, meaty soup.

Turkey Sausage and Kale Soup

Ingredients:
1 pound ground turkey sausage (I just remove the casings and crumble the meat in the pan)
1 1/2 tsp crushed red peppers
1 large white onion, diced
4 Tbsp turkey bacon, diced
2 tsp garlic, minced
8 cups chicken broth
3 large potatoes, sliced
2 cups kale

Directions:

  1. Saute Italian sausage and crushed red pepper in a large pot. Remove from pan and drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, saute the onion, bacon and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
  3. Add chicken broth to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and kale, cook until soft, about 20 minutes to half an hour.
  5. Stir in the sausage, let all heat through and serve. Delicious!

I made this soup as an alternative to my husband’s favorite soup. He loves the Zuppa Toscana soup at Olive Garden, I would make him that soup as close as I could to match the Zuppa Toscana and I like to think I got pretty close:) He loves it, however I decided to try the soup by omitting the heavy cream, hoping to make it a little healthier and he loves this soup just as much. So, now we make this soup instead, it is a very meaty, hearty, delicious soup.

*Camala*

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Creamy Curly Kale and Potato Leek Soup

Creamy Curly Kale and Potato Leek Soup – A wonderful, comforting soup.

Creamy Curly Kale and Potato Leek Soup

Ingredients:
2 Tbsp olive oil
1 bunch leeks, sliced
1 small carrot, sliced
2 large potatoes, quartered and sliced
1 clove garlic, minced
1 tsp turmeric
1 Tbsp flour
4 cups vegetable broth
4 cups curly kale, chopped
1 cup whole milk
1/8 tsp nutmeg
salt and pepper to taste

Directions:

  1. Heat the olive oil in a big soup pan over medium heat.
  2. Add the leeks, carrot, potatoes, garlic and turmeric. Stir-fry for 5 minutes over medium heat.
  3. Sprinkle the flour into the pan and stir until the vegetables are coated in flour. Continue to stir while you add the vegetable broth and bring to a boil, Simmer for 10 minutes.
  4. Add the curly kale and simmer, covered for 20 minutes.
  5. Add milk, nutmeg, salt and pepper and simmer, covered, 5 more minutes.

This soup is a wonderful, comforting soup with just the right amount of creaminess.

*Camala*