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Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3 quarts - 8 to 10 servings
 
Ingredients
  • 2 large sweet potatoes, cubed
  • 1 large onion, chopped
  • 6 cloves garlic, minced/pressed
  • 8-10 baby carrots, halved
  • 8-10 grape tomatoes
  • 1 medium eggplant, cubed
  • 1 large bunch kale, coarsely chopped
  • 2 large portobello mushrooms, cubed
  • 1 quart low-sodium chicken or beef broth
  • 1 14.5 ounce can organic diced tomatoes
  • 1 teaspoon fennel seed
  • ½ teaspoon thyme
  • ½ teaspoon dried parsley
  • 3 bay leaves
  • Cayenne pepper to taste
  • Turkey Sausages:
  • 1 lb ground turkey
  • 1 tablespoon red pepper, finely chopped
  • ½ small onion, diced
  • ½ teaspoon fennel seed
  • 1 tablespoon dried parsley
  • 1 clove garlic, minced/pressed
  • 1 egg
  • 3 tablespoons ground flax seeds
Instructions
Soup
  1. Saute onions, sweet potatoes and carrots for five minutes.
  2. Add garlic and broth and simmer one minute.
  3. Toss in remaining ingredients and add more broth if needed.
  4. Simmer on low heat covered for two hours. While simmering make Turkey Sausages
Turkey Sausages
  1. Mix all ingredients and form into mini turkey balls the size of a quarter. Brown in pan coated with thin layer of chicken broth or olive oil spray. Turn frequently. Cut in half and saute the the middle. Add to soup.
 

Comments (2)

  • Lynn Jackson October 25, 2017 - 1:29 am Reply

    Would like to make recipe but I cannot do nightshades. What could I substitute for eggplant (cauliflower? sweet potatoes?) and canned tomatoes? Thanks

    • ffadmin November 2, 2017 - 3:27 pm Reply

      You can sub out any veggies you’d like! Let us know what you end up trying and how it works out! 🙂

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