Kale and Potato Soup with Turkey Sausage
Ingredients
-
14
oz
Italian chicken or turkey sausage
-
8
cups
kale, stems removed, leaves shredded
-
1
tsp
olive oil
-
1
medium
onion, chopped
-
1
medium
carrot, sliced
-
4
cloves
garlic, chopped
-
8
cups
reduced-sodium chicken broth
-
2
cups
water
-
3
medium
red potatoes, peeled and diced into ¼ inch pieces
-
1
pinch
dried red pepper flakes
-
¼
tsp
fresh ground pepper
-
to taste
kosher salt
Instructions
- Cook the sausage in a large pot over medium-low heat until browned, then remove and slice.
- Add olive oil, onions, and carrots to the pot and cook until soft.
- Stir in the garlic and cook for an additional minute.
- Add the broth, water, black pepper, sliced sausage, potatoes, and red pepper flakes, then bring to a boil.
- Cover and cook for 10 to 15 minutes.
- Add the kale and cook partially covered until the potatoes are tender, about 5 to 6 minutes.
- Adjust salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
232
Total fat
4g
Total carbohydrates
31g
Total protein
19g
Sodium
647mg
Cholesterol
0mg
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