Turkey Sausage, Sweet Potato, And Kale Soup

Turkey Sausage, Sweet Potato, And Kale Soup (2)

If you love soup, you will absolutely love my Turkey Sausage, Sweet Potato, And Kale Soup. It’s healthy yet hearty, it’s so satisfying, you won’t feel guilty having seconds. It’s really easy to make, let me tell you how. I start out by using a traditional base for most soups, a *Mirepoix.

Dutch Oven

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Stuffing (2)

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Kale

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Fennel

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thyme (1)

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Chicken Broth

Turkey Sausage, Sweet Potato, And Kale Soup

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Prep Time: 15 minutes
Cook Time:
Total Time:
Yields: 4 to 6 servings
Equipment: 1 (6-quart) Dutch oven, chef’s knife

Ingredients:
2 tablespoons of olive oil
1 large sweet onion, diced
2 medium-size leafy-top carrots, diced
2 ribs of celery, diced (include leafy tops)
2 medium sweet potatoes, 1 1/2-inch dice
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of red pepper flakes
2 tablespoons of fennel seeds
2 pounds of (Jennie 0) turkey sausage, bulk
2 tablespoons of fresh thyme leaves, roughly chopped (substitute 1 tablespoon of dried thyme)
2 tablespoons of dry California Sherry (optional), substitute white wine
1 chicken bouillon cube
2 quarts of chicken broth, unsalted
6 cups of kale, roughly chopped
1 1/2 cups of Israeli Cous Cous (optional)
Parmigiano-Reggiano cheese, for garnish

Directions:
In a preheated large Dutch oven (heavy bottom pot with a lid) over medium-high heat, add olive oil, diced onions, carrots, celery, and sweet potatoes. Add Kosher salt, fresh ground black pepper, crushed red pepper flakes, and fennel seeds. Cook and stirring frequently for 8 to 10 minutes. Add minced garlic and cook for 1 minute more.

Next, add the bulk turkey sausage. Using a wooden spoon, break up the sausage. Continue cooking and stirring occasionally for 12 to 15 minutes until brown. Add the roughly chopped thyme leaves, stir to combine.

The heat still set on medium-high, add the dry Sherry, the diced sweet potatoes, chicken bouillon cube, and both quarts of unsalted chicken broth. Bring the soup up to a boil then reduce the heat to medium and simmer for 25 minutes, or until sweet potatoes are fork-tender.

At this point add the chopped kale and Israeli Cous Cous. Place the lid on and turn the heat off. The small pasta will automatically cook, in the hot liquid, and the kale will wilt still keeping its bright green color.

Ladle the soup into a porcelain serving bowl. Grate fresh Parmigiano-Reggiano cheese over the top. You could also add some homemade croutons to this soup that would be delicious too.

There you have it, my Turkey Sausage, Sweet Potato, And Kale Soup.

*Mirepoix is a mixture of sautéed chopped vegetables used in various soups and sauces.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/11/02/homemade-ciabatta-croutons/