Healthy Turkey Kielbasa Soup

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When it starts to turn colder outside soups are great for warming you up. They’re also a great meal option during this super busy time of year. During the fall, we have field hockey, swimming, 6 family birthdays, Halloween, Thanksgiving and all of the shopping and decorating that goes along with Christmas. I love the fall season most of all but it always seems to go by in a flash and a quick meal during a busy week is always helpful.

I have a couple of go to recipes for soups and stews. One of my favorites that I discovered a few years back is Turkey Kielbasa Soup. I like it because it feels really hearty but it’s also packed with greens and it doesn’t have cream like a lot of soups. It’s also really versatile, so you can easily substitute spinach for kale or add potatoes or not…it just seems to always work.

I typically make this soup in my dutch oven. My mom bought me one a few years back and I love it. If you’re looking for one – you may want to consider this Lodge Dutch Oven or the classic Le Creuset. Either of these would be a fantastic gift for someone who likes to cook and it’s certain to get a lot of use.

Ingredients

• 1 package turkey kielbasa
• 1 medium onion
• 1 can whole potatoes (I just like using canned potatoes for this but you can you fresh too)
• 1 package baby carrots
• 1 box chicken stock
• 1 can cannellini beans
• 1/2 can tomato paste
• 2 cloves garlic
• Olive oil
• Salt & pepper
• 1/4 tsp Thyme
• 6 cups kale or spinach

Directions

1. Turn stove to medium and add 2 tbsp of olive oil to your dutch oven
2. Chop kielbasa into 1/2 inch slides – brown your kielbasa. Remove from pan and set aside.
3. Chop your onion and add to the pot (add another tbsp olive oil if needed). Cook onion a few minutes alone.
4. Add carrots to pot and season with salt & pepper. Let cook a few minutes.
5. Turn heat down to low, mince garlic and add to pot for two minutes.
6. Drain potatoes and cut into quarters. Drain and rinse beans. Add to the pot. Sprinkle with salt & pepper and 1/4 tsp thyme.
7. Add 1/2 can tomato paste, stir.
8. Add stock and kielbasa to pot. Cover and bring to a boil. Cook on medium for 30 minutes.
9. Turn down to low, stir. Add spinach or kale. Cook on low for 1 hour.
10. Serve with Parmesan cheese.