Page Feedback

Enter Photo Contest

Turkey Sausage Potato Soup

Ground italian sausage with potatoes, kale, and freshly grated parmesan in light broth. "


5 russet potatoes – scrubbed and thinly sliced
1lb of thawed seasoned turkey sausage – Italian or spicy
5 slices of cooked bacon – break into small bits
9 stalks of kale – largely chopped – leaf only
4 minced garlic cloves
1 diced onion
½ cup of heavy cream
1/3 cup of fresh grated parmesan
8 cups of chicken stock
or 3 cubes of chicken bouillon
2 tablespoons of dried parsley flakes
3 tablespoons of olive oil
1 teaspoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of salt
1 teaspoon of freshly ground black pepper
2/3 pot of water


Turn on stove to high and add olive oil to a large 8 quart pot. Toss in garlic and stir for 10 seconds. Turn down heat to med-high then add the sausage and break into small pieces while cooking. After 5 minutes, add onion, bacon, salt, pepper, parsley, and cook sausage mixture until cooked, about 5 minutes. It’s okay to have some browning at the bottom of the pot; this will give the soup more flavor and color. Fill water up to the pot 2/3’s of the way and then add chicken stock or bouillon and bring to boil. Add potatoes and bring it back to a boil. Turn down heat to low-med to simmer for 20 minutes. Bring back to a boil and add the parmesan cheese. Turn off heat. Add the kale and cream. Ladle into bowls and top with more parmesan cheese.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More