Turkey Sausage Kale Soup with Farro is a hearty meal in a bowl complete with beans and carrots. Freeze leftovers for easy, healthy and low calorie dinners in minutes.
Soup, glorious, Turkey Sausage Kale Soup with Farro is what is for dinner. First things first, I must warn you this is one mighty big pot of soup. My Dutch oven was literally filled to the brim and almost boiling over. If fact, mine made 20 cups of soup. Wow was that a lot of soup. With this in mind, think about freezing your soup. Turkey Sausage Kale Soup with Farro freezes beautifully. I actually froze some in single serving containers for a quick lunch and some in large containers for easy dinners.
In addition to the sheer volume of soup, it has an abundance of flavor from delicious vegetables like leeks and fennel. Along with garlic, these flavors provide the base to this delicious dinner. A sprig of rosemary and the rind from Parmesan cheese provide a second layer of flavor. Don’t throw those rinds away. In fact I buy a big chunk of Parmesan cheese at a local big box store. They sell it with the rind on. When I am done with the cheese, I simply put the rind in a freezer bag and freeze it. That way I have stash of Parmesan cheese rind readily available to me. It is also much cheaper and better quality.
What are you waiting for? Run to the grocery store without delay to get your ingredients. You probably have most already on hand. Be sure you have plenty of freeze containers on hand so you can freeze all those precious leftovers. You will be enjoying a bowl of hot and steamy Turkey Sausage Kale Soup with Farro for much time to come.
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Sausage, Farro & Kale Soup
- 1 tbsp olive oil
- 2 leeks white parts only, finely chopped
- 1 fennel bulb finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt divided
- ½ tsp red pepper flakes
- 1 ¼ cups farro
- 29 oz. caned diced tomatoes
- 6 cups low sodium chicken broth
- 4 cups water
- 1 sprig rosemary
- 2- inch piece Parmesan cheese rind
- 1 cup sliced carrots
- 31 oz. canded Northern beans drained and rinsed.
- 13 oz turkey kielbasa cut into half moons
- 4 cups baby kale
- 1 tbsp lemon juice.
Heat oil in a large Dutch oven over medium-high heat.
Add leeks, fennel, garlic, ½ tsp. salt and pepper flakes.
Sauté until vegetables are soft, about 5 minutes.
Add farro and toast for one to two minutes.
Add tomatoes in juice, chicken stock, rosemary, Parmesan rind and water.
Bring to a boil and reduce to a simmer.
Cook, stirring occasionally, until farro is tender, about 30 to 40 minutes.
Add carrots, beans, kielbasa and kale.
Cook until carrots are just tender, about 30 minutes.
Remove rosemary sprig and Parmesan rind.
Stir in lemon juice and serve.
I calculated 6 Weight Watcher Smartpoints.
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Happy Healthy Eating,
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.