For the ground turkey sausage:
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¾ teaspoon fennel seeds, lightly crushed
- 1 teaspoon fine salt
- ¼ teaspoon black pepper
- ⅛ – ¼ teaspoon red pepper flakes, plus more for serving
- 2 teaspoons avocado oil or olive oil
- 1 lb. lean ground turkey (we recommend 93/7)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
For the soup:
- 1 lb. small red or Yukon Gold potatoes, scrubbed clean and halved (or cut into 1-inch pieces if large)
- 8 oz. button or cremini mushrooms, caps and stems sliced
- 4 cups low-sodium chicken broth
- 4 cups fresh kale, washed and torn into bite-sized pieces (1 small bunch)
- ¾ cups half-and-half
- 3 tablespoons cornstarch
- Grated or shredded Parmesan cheese for serving
- Optional: Chopped fresh parsley and red pepper flakes for garnish
- In a small bowl, mix together the Italian seasoning, oregano, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes. Set aside.
- Place a large skillet over medium-high heat. When the skillet is hot, add the oil and swirl the pan to coat. Add the ground turkey to the skillet and use a spoon or spatula to break it up. Sprinkle with the seasoning mix and cook for 3 minutes, stirring once, then add the onions and garlic and continue to cook for another 5-7 minutes or until the turkey is no longer pink and the onions just start to soften, stirring occasionally.
- Transfer the turkey mixture to the slow cooker. Add the potatoes, mushrooms, and chicken broth; stir gently to combine.
- Place the lid on the slow cooker and cook for 6 hours on LOW (or 3 hours on HIGH) or until the potatoes are just tender. Increase the temperature setting to high.
- In a small bowl or glass measuring cup, whisk the cornstarch into the half and half. Add the half-and-half to the slow cooker and stir. Replace the lid and allow the soup to cook for 30 minutes.
- Remove the lid and stir in the kale. Replace the lid and cook for another 20-30 minutes stirring occasionally.
- Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and additional red pepper flakes.
Store leftovers in a covered container in the refrigerator for up to 3 days or store in the freezer for up to 3 months. Reheat thawed leftovers in individual portions in the microwave, or reheat a batch in a pot or Dutch oven over medium heat on the stovetop.
- Serving Size: 1 1/2 cups
- Calories: 280
- Fat: 12 g
- (Sat Fat: 4 g)
- Sodium: 580 mg
- Carbohydrate: 21 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 22 g
- Cholesterol: 54 mg