Kale and Potato Soup with Turkey Sausage

Ingredients

• Turkey sausage

  Fresh, raw

  12 oz or 340g

• Kale

  Raw

  8 cup, chopped or 536g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken broth

  Soup, canned, less/reduced sodium

  8 cup or 1.92kg

• Red potatoes

  Flesh and skin, raw

  4 potato, medium or 852g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a large Dutch oven or pot, cook the turkey sausage over medium-low heat until browned, about 10 minutes.
2. Remove the sausage from the pot, let it cool, and cut into thin slices.
3. Add olive oil, onions, and carrots to the pot; cook on medium heat until soft, about 5 minutes. Add garlic and cook for 1 minute more.
4. Add chicken broth, black pepper, sausage, potatoes, and red pepper flakes; bring to a boil.
5. Cook, covered, for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.

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