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Are you like us in wishing that you could come home and tasty, delicious meals would magically be waiting for you? If only that were the case . The slow cooker is about as close as we get to magical food that’s ready and waiting for us, but this recipe is so quick and easy, you don’t even need to get your slow cooker out!

Kale seems like that miracle vegetable that’s amazingly good for you and beneficial in numerous ways–so of course we decided for that to play a big role in this dish. We wanted to add something hearty, so in went the yummy (healthy!) turkey sausage, and then we rounded everything out with some potatoes. Prepping the ingredients is a big part of making this recipe, so once you’ve done that, the rest is a breeze. This soup is so yummy and filling, you’ll be making it again before you know it and there’s nothing wrong with that! Get your friends or family to come over and help, and then you can all enjoy it together.

Kale And Sausage Soup

Serves 10-12


  • 1 pound turkey sausage
  • 1 pound kale, stems removed, chopped
  • 1 pound potatoes, peeled and diced
  • 4 cups water
  • 2 cups low-sodium chicken broth (or homemade)
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 1 splash heavy cream
  • kosher salt and freshly ground pepper, to taste


  1. Bring a large pot of salted water to boil and cook potatoes until just fork tender, but still firm. Drain and set aside.
  2. In a large pot or Dutch oven, heat oil over medium-low heat and brown sausage on all sides. 8-10 minutes.
  3. Remove sausage and cut into 1/2-inch pieces. Set aside. Add chopped onion to pan and cook 6-8 minutes, or until softened and translucent.
  4. Add garlic to pan and cook for 1 minute, or until fragrant.
  5. Pour water and chicken broth into the pot and bring up to a boil. Add kale, sausage and potatoes to the mixture and reduce to a simmer.
  6. Season with oregano, salt and red pepper flakes, and stir in a splash of heavy cream.
  7. Simmer for another 10 minutes, or until potatoes and kale are tender.
  8. Ladle into bowls and serve hot.

Recipe adapted from The Pioneer Woman

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