Ingredients
Equipment
Method
- Start by pricking the turkey sausages with the tip of a knife. This allows steam to escape while cooking and prevents them from bursting, ensuring a perfectly cooked sausage. In a medium saucepan or griddle, brown the sausages over medium heat with a touch of oil if necessary. You want them to get a nice golden color and develop a rich flavor.
- Once the sausages are cooked through, remove them from the heat and allow them to cool slightly before slicing them into bite-sized pieces. This will make it easier to serve and enjoy in the soup.
- In your slow cooker, add the sliced turkey sausages, potatoes, and kale. The layers should create a colorful and inviting mix that promises a delicious outcome.
- Pour in the vegetable broth next. The broth will act as a base, bringing all the flavors together. Make sure to use low-sodium broth if you prefer to control the saltiness of your dish.
- Next, add the halved garlic clove and sprinkle in the black pepper. The garlic will impart flavor as it cooks, while the pepper adds a hint of spice.
- Now it's time to cover the slow cooker and set it to cook. You can choose between two settings: low for 4 to 5 hours or high for 2 to 3 hours. I often prefer cooking on low to allow the flavors to meld beautifully over time.
- Once the cooking time has elapsed, carefully remove the lid, and discard the garlic. It’s done its job and can be tossed now.
- Before serving, drizzle the soup with extra virgin olive oil. This adds a final touch of flavor and richness that elevates the dish.
- Serve the soup hot, and don’t forget to enjoy it with some crusty bread or a side salad if you like!
Notes
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the fridge for up to three days.