Tasty Ground Turkey Soup with Potatoes and Kale

Here is my favorite ground turkey soup with potatoes and kale, loaded with hearty turkey sausage, tender vegetables, and a creamy broth that brings everything together perfectly.

This soup has become my go-to weeknight dinner when I need something warm and filling without spending hours in the kitchen. My kids actually eat their kale in this one, which is a total win in my book!

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What Kind of Turkey Sausage Should I Use?

You’ve got a few options when it comes to turkey sausage for this soup. Italian turkey sausage is a great choice since it comes pre-seasoned with herbs and spices that add extra flavor to your broth, and you can go with either mild or hot depending on your preference. If you want more control over the seasoning, plain ground turkey sausage works just as well and lets you customize the flavors yourself. You can find turkey sausage in links or already removed from the casing as loose ground meat – either works fine, though the loose ground version saves you a step. Just make sure to break it up into bite-sized pieces as it cooks so you get a nice distribution throughout the soup.

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Options for Substitutions

This soup is really forgiving when it comes to swapping ingredients:

• Turkey sausage: You can easily use ground turkey, ground chicken, or even Italian pork sausage if you prefer. Just brown it the same way and drain any excess fat if needed.
• Kale: Not a kale fan? Spinach, Swiss chard, or collard greens work great here. If using spinach, add it at the very end since it wilts quickly. For collard greens, add them a bit earlier as they need more cooking time.
• Potatoes: Any potato variety works – russets, red potatoes, or Yukon golds. You can also use sweet potatoes for a slightly different flavor profile.
• Half and half: Heavy cream makes the soup richer, while whole milk lightens it up. For a dairy-free version, try coconut milk or cashew cream.
• Broth: Chicken or vegetable broth both work fine in place of whatever broth you’re using. The flavor will be slightly different but still tasty.
• Flour: For thickening, cornstarch (use 1 tablespoon mixed with cold water) or even mashed potato from the soup itself can replace the flour.

Watch Out for These Mistakes While Cooking

The biggest mistake with this soup is adding the kale too early, which turns it into a mushy, drab mess instead of keeping its nice texture – wait until the last 5 minutes of cooking so it wilts perfectly without overcooking.

Another common error is not draining enough grease from the turkey sausage, which can leave your soup with an oily film on top, so take the extra minute to drain it well or even blot it with paper towels.

When you add the flour to make the soup creamy, sprinkle it evenly and stir constantly for about a minute before adding the liquids – this prevents lumpy flour pockets that won’t dissolve.

Finally, cut your potatoes into similar-sized cubes (about 1-inch pieces) so they all cook at the same rate, and if you want an extra creamy soup, mash a few potato pieces against the side of the pot once they’re soft.

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What to Serve With Ground Turkey Soup?

This hearty soup is pretty much a complete meal on its own since it’s loaded with potatoes, kale, and turkey sausage, but a thick slice of crusty bread or some warm dinner rolls are perfect for soaking up the creamy broth. I like to set out some extra parmesan cheese and red pepper flakes on the table so everyone can customize their bowl to their liking. If you want to round out the meal, a simple side salad with a light vinaigrette cuts through the richness of the soup nicely. You could also serve it with some garlic knots or cheesy breadsticks if you’re feeding a crowd.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s perfect for meal prep. Just note that the potatoes might absorb some of the liquid over time, so you may want to add a splash of broth when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the half and half before freezing. Add it fresh when you reheat for the best texture. The potatoes might get a bit grainy after freezing, but the taste is still great.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. If you froze it without the cream, stir in the half and half once it’s hot. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 65-75 g
• Fat: 80-90 g
• Carbohydrates: 155-170 g

Ingredients

For the soup base:

• 1.25 lb turkey sausage (I prefer Jennie-O for better seasoning)
• 1.5 tbsp butter (I like Kerrygold unsalted for this)
• 1 cup carrot
• 1/2 cup celery
• 1 cup onion
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 6 cups broth (I use Swanson chicken broth for a consistent base)
• 4 potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 tsp garlic powder

For the finish:

• 1.25 cup half and half (gives better texture and moisture)
• 4 cups kale

Step 1: Prepare Mise en Place and Cook Turkey Sausage

• 1 cup carrot, diced
• 1/2 cup celery, diced
• 1 cup onion, diced
• 4 potatoes, peeled and cut into 1/2-inch cubes
• 1.25 lb turkey sausage

Dice the onion, carrot, and celery into uniform pieces roughly the same size so they cook evenly.

Peel the potatoes and cut them into 1/2-inch cubes, setting them aside in a bowl of water to prevent browning.

Brown the turkey sausage in a large pot over medium-high heat, breaking it apart as it cooks, about 5-7 minutes until no pink remains.

Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, leaving about 1 tablespoon of fat in the pot for flavor.

Step 2: Build the Aromatic Base with a Roux

• 1.5 tbsp butter
• aromatic vegetables from Step 1
• 2 tbsp flour

Add the butter to the pot with the remaining sausage drippings and let it melt over medium heat.

Add the diced onion, carrot, and celery, stirring occasionally and cooking for 5-7 minutes until the vegetables are softened and fragrant—this develops the soup’s flavor foundation.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a paste-like roux, which will thicken the soup and add depth.

I find this technique creates a more cohesive, creamy texture than adding flour later.

Step 3: Build the Broth Base and Cook Potatoes

• 6 cups broth
• potatoes from Step 1
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

Gradually pour in the broth while stirring to smooth out any lumps in the roux, then add the potatoes and stir well.

Season with salt, black pepper, and garlic powder.

Bring the soup to a boil over medium-high heat, then reduce to low heat and simmer gently for 20-25 minutes until the potatoes are fork-tender.

The potatoes will release starch into the broth, creating a naturally thicker, more satisfying texture.

Step 4: Finish with Cream and Greens

• 1.25 cup half and half
• cooked turkey sausage from Step 1
• 4 cups kale

Stir in the half-and-half and add back the cooked turkey sausage from Step 1, then add the kale and stir well to combine.

Increase the heat to medium and simmer for another 5-8 minutes until the kale is tender and wilted.

I like to add the kale at the end rather than earlier so it stays vibrant and doesn’t become mushy—it maintains better texture and color this way.

Step 5: Taste and Serve

Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle into bowls and serve hot.

The soup will be rich and creamy with tender vegetables, hearty turkey, and nutritious greens.

Tasty Ground Turkey Soup with Potatoes and Kale

Delicious Tasty Ground Turkey Soup with Potatoes and Kale recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 7 servings

Calories 1750 kcal

Ingredients

  

For the soup base::

• 1.25 lb turkey sausage (I prefer Jennie-O for better seasoning)
• 1.5 tbsp butter (I like Kerrygold unsalted for this)
• 1 cup carrot
• 1/2 cup celery
• 1 cup onion
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 6 cups broth (I use Swanson chicken broth for a consistent base)
• 4 potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 tsp garlic powder

For the finish::

• 1.25 cup half and half (gives better texture and moisture)
• 4 cups kale

Instructions

 

• Dice the onion, carrot, and celery into uniform pieces roughly the same size so they cook evenly. Peel the potatoes and cut them into 1/2-inch cubes, setting them aside in a bowl of water to prevent browning. Brown the turkey sausage in a large pot over medium-high heat, breaking it apart as it cooks, about 5-7 minutes until no pink remains. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease, leaving about 1 tablespoon of fat in the pot for flavor.
• Add the butter to the pot with the remaining sausage drippings and let it melt over medium heat. Add the diced onion, carrot, and celery, stirring occasionally and cooking for 5-7 minutes until the vegetables are softened and fragrant—this develops the soup's flavor foundation. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a paste-like roux, which will thicken the soup and add depth. I find this technique creates a more cohesive, creamy texture than adding flour later.
• Gradually pour in the broth while stirring to smooth out any lumps in the roux, then add the potatoes and stir well. Season with salt, black pepper, and garlic powder. Bring the soup to a boil over medium-high heat, then reduce to low heat and simmer gently for 20-25 minutes until the potatoes are fork-tender. The potatoes will release starch into the broth, creating a naturally thicker, more satisfying texture.
• Stir in the half-and-half and add back the cooked turkey sausage from Step 1, then add the kale and stir well to combine. Increase the heat to medium and simmer for another 5-8 minutes until the kale is tender and wilted. I like to add the kale at the end rather than earlier so it stays vibrant and doesn't become mushy—it maintains better texture and color this way.
• Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. The soup will be rich and creamy with tender vegetables, hearty turkey, and nutritious greens.