Directions

• Begin by washing the kale thoroughly to remove any dirt or grit. Chop it into bite-sized pieces and set it aside. Next, peel and dice the potatoes into small cubes. Slice the turkey sausages into rounds. Halve the garlic clove to release its flavor.
• If you have a few extra minutes, you can enhance the flavor by sautéing the sliced turkey sausage in a skillet over medium heat with one tablespoon of olive oil until browned. This step is optional but adds a lovely depth of flavor.
• In the slow cooker, combine the chopped kale, diced potatoes, halved garlic clove, and sliced turkey sausage. If you opted to sauté the sausage, add it to the mixture now.
• Carefully pour in the vegetable broth, ensuring that all ingredients are submerged. Add the freshly cracked black pepper for a hint of spice.
• Finish off by drizzling the remaining tablespoon of extra virgin olive oil over the top. This helps to incorporate healthy fats and enhances the flavor.
• Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more flavorful the soup will become.
• Once the cooking time is up, remove the halved garlic clove before serving. Give the soup a good stir and taste for seasoning. Adjust with more black pepper if desired. Ladle the warm soup into bowls and enjoy it with crusty bread or a sprinkle of parmesan cheese if you like!