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Turkey Sausage Soup with Fennel + Kale

Basically the moment the feeling of autumn is in the air, I can be found in the kitchen, wooden spoon in hand, with my Dutch oven full of soup simmering on the stove. It's not that I just need the warmth when there's a chill in the air... there is something so therapeutic for me about the process and with fall being full of new beginnings and change, the comfort of cooking is just what I need.

So it's a Sunday at the end of September, football is on and I'm feeling the need for some nourishment. I wanted to do an easy, flavorful rendition of a Portuguese Sausage and Kale soup but on the lighter side. This is what became of it and it'll be on our table a few times this season for sure!




Turkey Sausage Soup with Fennel + Kale


  • 2 tablespoons extra virgin olive oil, divided

  • 1 pack Italian turkey sausage or vegan sausage, casing removed

  • 1 1/2 cups yellow or white onion, chopped

  • 1 1/2 cups celery, chopped

  • 1 1/4 cups fennel bulb, diced (save some fronds for a flavorful garnish)

  • 2 cups carrots, sliced into 1/4 inch rounds

  • 3 cups yellow potatoes chopped, 1/2 inch cubes

  • 5 cloves garlic, finely chopped

  • 1 cup tomato, chopped

  • 1/3 cup dry white wine

  • 6 cups chicken or vegetable stock

  • 2 bay leaves

  • 1 bunch fresh kale, stems removed, leaves roughly chopped into bite sized pieces (4-6 cups)

  • Squeeze of fresh lemon juice, about 1-2 tablespoons

  • 1 small container or roughly 1 cup heavy cream or cashew cream

  • Salt and pepper to taste


  1. Heat 1 tablespoon olive oil in Dutch oven on medium. Remove sausage from casing and brown in pan until well caramelized. Remove from pan and set aside.

  2. Heat second tablespoon of olive oil in the same pan. Add onion, celery and fennel and sauté until softened. Add carrots, potatoes, tomatoes and garlic and sauté for 3-5 minutes.

  3. Deglaze pan with white wine, ensuring you scrape all the brown bits off the bottom and sides of the pan. Add sausage back into pan.

  4. Add chicken stock and bay leaves. Bring to a boil, reduce heat and allow to simmer until carrots and potatoes are soft, approximately 15 minutes.

  5. Add kale and simmer until kale is just softened. Squeeze in fresh lemon juice and stir.

  6. Stir in heavy cream and season with salt and pepper to taste.

  7. Serve hot and topped with a pinch of fennel fronds.

Go Vegan!

Use vegan sausage, vegetable stock and cashew cream to make this soup vegan friendly!

Be sure to tag @crushfoodandwine if you try this recipe!


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