Turnip, Kale and Sausage Soup


Have you cooked with turnips before? To be honest, I had never really worked with turnips until a few months ago. I was looking for a good substitute for potatoes and stumbled into a pile of turnips at the grocery store (literally, I basically fell over three turnips on the floor). I have tried turnips roasted (delicious) boiled (meh) and as a sub for potatoes in soups (amazing). 

By far my favorite use for turnips is added into a soup! This turnip and sausage soup is so full of flavor and good for you ingredients. The turnips add a slightly peppery and delicious root flavor to the soup that is balanced by the smokey kielbasa! White beans are a neutral and filling background to the bold and hearty flavors in this soup. A final handful of kale adds texture and a huge nutrient boost that will leave your tummy happy! 

This soup also meal preps so well! I have made a pot on Sunday and have had it last to Friday with no problem!! Enjoy this hearty winter soup!


Turnip, Kale and Sausage Soup

Makes 6 servings


  • 2 tablespoons olive oil
  • 2 cups smoked kielbasa, sliced 
  • 3 medium turnips, diced  
  • 1 yellow onion, diced 
  • 1 red bell pepper, chopped 
  • 3 garlic cloves, minced 
  • 2 (15 ounce) cans white beans, drained and rinsed 
  • 1 teaspoon dried savory
  • 1/2 teaspoon dried thyme 
  • Pinch of red pepper flakes
  • 1 (32 ounce) container reduced-sodium chicken broth
  • 3 cups kale, shredded 
  • 1/4 cup grated Parmesan cheese 
  • Salt and pepper to taste  


In a large pot add olive oil and bring to a medium heat. Add all ingredients except broth, kale and Parmesan cheese and cook for 2-3 minutes or until the onion is crisp tender. Pour in broth and bring soup to a boil. Reduce to a simmer and cook for thirty minutes. Stir in kale and simmer for five more minutes or until kale is wilted. Serve with a sprinkle of Parmesan cheese.