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Turkey Sausage Kale Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 12 oz turkey sausage, sliced into rounds
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chopped kale
  • Grated Parmesan cheese for serving

Instructions
 

  • Place the sliced turkey sausage, onion, carrots, garlic, chicken broth, cannellini beans, thyme, salt, and pepper into the slow cooker.
  • Stir everything together until evenly combined.
  • Cover and cook on low for 6 hours.
  • Add the chopped kale during the final 30 minutes of cooking and stir gently.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only at the end so it stays bright and slightly crisp instead of turning mushy. If your family prefers a bolder flavor, swap in spicy turkey sausage. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board