Turkey Italian Sausage, white bean & kale soup

One-pot dinner that is creamy and dreamy while being nourishing and delicious! Ground turkey Italian sausage chunks are mixed with hearty veggies, Italian inspired flavors, nourishing chicken broth, parmesan and heavy cream. Cozy up with a bowl and savor every bite.

Key Ingredients

turkey Italian sausage

If you love pork Italian sausage but are looking for something leaner, turkey Italian sausage is a must-try. Turkey is essentially a blank slate for flavor. With that said, it benefits from a little fat and plenty of seasoning. If you can’t find turkey, pork works just as well in this recipe. I purchase turkey Italian sausage from All Grass Farms in West Dundee, Illinois. They are a regenerative farm in the suburbs of Chicago. They raise their turkeys seasonally but typically have frozen stock for most of the year.

Mirepoix

A mirepoix is a combination of veggies that lay the flavor foundation. In this stew, onion, garlic, carrot and celery are used. The turkey is browned first then removed from the pot. The veggies are then sautéed in the residual flavor and oil from the turkey. I highly recommend a Dutch oven or stainless-steel pot to allow the veggies to caramelize. The brown bits that form on the bottom of the pot are an ingredient all on their own. When the pot is deglazed with an acid or liquid, all of that charred flavor only benefits the overall dish.

Gold potatoes

Creamy, buttery Yukon gold potatoes make this stew extra hearty. No need to peel them, just quarter and plop right in the pot. I’ve heard people say they avoid eating potatoes because they don’t offer much nutritional value. Let me just give you some facts. Gold potatoes are full of nutrients, prominent ones being potassium and vitamin C. Along with that, potatoes (especially with skins on) offer a good amount of fiber. Therefore, don’t listen to the potato haters out there.

White beans

Half a can of butter beans, also known as lima beans, are added along with the broth to soften even further. They get lightly blended to create a thicker base for the soup. The other half of the can is added with the browned turkey chunks to keep their integrity and texture. Cannellini beans would work well but I love the large size of butter beans and their rich taste. The skins of cannellini beans tend to fall off during the cooking process and can create an unpleasant texture. If you do use cannellini beans, consider removing some of the skins prior to cooking.

Parm & Heavy Cream

Now we are getting lush. Towards the end of cooking, with only a delicate simmer, add the heavy cream and parmesan cheese. The point is to warm the cream and melt the cheese. If you bring heavy cream to a hard boil, it can get clumpy and won’t be harmonious with the rest of the stew.

Acid

In good conscience I have to highlight the importance of acid to balance out the richness of this stew. Lemon juice adds a necessary brightness. Think of lemon juice like the best friend that points out all your best qualities.

Cooking Tips

Ground turkey browns much quicker than beef or pork, so keep an eye on it to avoid it drying out. For a hearty stew texture, I recommend breaking the turkey into chunks. Due to its low fat content, you will find its actually easy to accomplish.

Warm the broth in the microwave or on the stove before pouring it into the pot. Cold broth can stifle the cooking process. While we are on the topic of broth, I encourage you to make your own. It couldn’t be simplier. After roasting a whole chicken, plop the carcass along with any veggie scraps, water and apple cider vinegar in a large pot or slow cooker and simmer for 6-24 hours. Simply strain and reserve for later use.

Use an immersion blender to create a thicker base. Add the kale first and let it cook down before blending. I find the texture is best when the kale is well blended. Don’t go crazy, you still want the stew to be chunky. Keep in mind, the half can of beans and the turkey should NOT be in the pot when you are blending.

Serving Suggestions

Enjoy this turkey Italian sausage and white bean stew with buttered, crusty bread. Dipping grilled sourdough into the sauce is heavenly. Top with more cheese if desired. Leftovers store well in a covered container for up to 3 days.