Copycat McAlister’s Parmesan Kale Soup with Turkey Sausage

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Copycat McAlister’s Deli Parmesan & Kale Soup with Turkey Sausage


Creamy copycat McAlister’s Parmesan and kale soup with turkey sausage, potatoes, and carrots in a rustic bowl with bread.
Stir up a cozy bowl of this copycat McAlister’s soup and savor the creamy parmesan broth, tender kale, and savory turkey sausage in every bite.

If you love a warm, cozy bowl of soup with bold, savory flavor, this copycat McAlister’s Deli Parmesan & Kale Soup with Turkey Sausage is for you. It’s rich without feeling too heavy, packed with tender kale, hearty turkey sausage, and a creamy parmesan broth that tastes like comfort in a bowl.

This recipe is made for home cooks who want that restaurant-style flavor without leaving the house. Even better, it uses simple ingredients and easy steps. So if you’ve been craving a McAlister’s Deli soup copycat recipe, let’s make it happen.

Why People Love McAlister’s Deli and This Soup

McAlister’s Deli has built a loyal fan base across the USA with its relaxed deli feel, big sandwiches, famous sweet tea, and comforting soups. It’s the kind of place people turn to when they want something casual, filling, and dependable.

Their Parmesan & Kale Soup with Turkey Sausage stands out because it hits that sweet spot between hearty and fresh. You get the savory depth of sausage, the slightly earthy bite of kale, and the nutty, salty richness of parmesan in every spoonful. The broth is creamy, but not overly thick. It wraps around the ingredients like a soft blanket on a cold day.

That balance is what makes this dish feel so special. It’s cozy, flavorful, and just a little bit elevated, while still being easy enough for a weeknight dinner.

What This Copycat Soup Tastes Like

This parmesan kale soup with turkey sausage has layers of flavor. First, you get the aroma of browned sausage and sautéed onion. Then comes the garlic, followed by a creamy broth with a deep parmesan finish. The kale softens just enough to become tender while still keeping a little texture.

It’s the kind of soup that tastes even better with a piece of crusty bread on the side. And honestly, it feels a little like a cross between a creamy Italian soup and a lighter sausage chowder.

Ingredients You’ll Need

This recipe makes about 6 servings.

  • 1 pound turkey sausage, casings removed if needed
  • 1 tablespoon olive oil if the sausage is very lean
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1 large russet potato, peeled and cut into small cubes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon crushed red pepper flakes optional
  • 4 cups chopped kale, stems removed
  • 1 1/4 cups freshly grated parmesan cheese
  • 1 tablespoon lemon juice optional, to brighten flavor

Optional for serving:

  • Extra grated parmesan
  • Cracked black pepper
  • Crusty bread or garlic toast

Prep Time, Cook Time, and Yield

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 6 servings

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on the exact sausage, broth, and parmesan used.

  • Calories: 390
  • Protein: 24g
  • Carbohydrates: 18g
  • Fat: 25g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 980mg

How to Make Copycat McAlister’s Deli Parmesan & Kale Soup with Turkey Sausage

Don’t worry if you’re not a soup expert. This recipe is very manageable. Just take it one step at a time.

Step 1: Brown the turkey sausage.

Set a large soup pot or Dutch oven over medium heat. Add the turkey sausage. If your sausage is very lean and the pot looks dry, add 1 tablespoon olive oil.

Cook the sausage for about 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until it is fully cooked and lightly browned. For food safety, turkey sausage should reach an internal temperature of 165°F.

Once cooked, transfer the sausage to a plate. Leave about 1 tablespoon of drippings in the pot if possible for extra flavor.

Step 2: Sauté the vegetables.

Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring now and then, until the onion begins to soften and turn translucent.

Stir in the garlic and cook for 30 seconds. You want it fragrant, not browned. Garlic can go from perfect to bitter pretty fast, so keep an eye on it.

Step 3: Build the soup base.

Sprinkle the flour over the vegetables and stir well for 1 to 2 minutes. This helps thicken the soup later and gives it that velvety restaurant-style texture.

Slowly pour in the chicken broth while stirring. This helps prevent lumps. Add the half-and-half, diced potato, Italian seasoning, black pepper, salt, and crushed red pepper flakes if using.

Step 4: Simmer until tender.

Return the cooked turkey sausage to the pot. Bring the soup to a gentle simmer over medium heat. Once it starts bubbling lightly, reduce the heat to medium-low.

Simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender enough to pierce easily with a fork.

Step 5: Add the kale.

Stir in the chopped kale. At first it may look like a lot, but kale cooks down quickly, much like spinach wearing a sturdier jacket.

Let the soup simmer for another 5 minutes, or until the kale is tender and bright green.

Step 6: Add the parmesan.

Lower the heat so the soup is no longer boiling. Gradually stir in the grated parmesan cheese a little at a time. Stir until melted and smooth.

This step matters. If the soup is boiling hard, the cheese can clump instead of melting nicely.

Step 7: Finish and taste.

Stir in the lemon juice if using. Taste the soup and adjust with more salt or pepper as needed. The lemon does not make it taste lemony. It simply wakes up the other flavors.

Step 8: Serve hot.

Ladle into bowls and top with extra parmesan and black pepper if you like. Serve hot with bread, crackers, or a simple salad.

Tips for the Best Parmesan Kale Soup

  • Use freshly grated parmesan if you can. It melts better than the shelf-stable kind in a shaker bottle.
  • Cut the potatoes small so they cook faster and fit nicely on a spoon.
  • Don’t boil after adding cheese. Keep the heat low for a smoother broth.
  • Remove tough kale stems. The leaves become tender, but the stems can stay chewy.
  • Let it sit 5 minutes before serving. The soup thickens slightly and the flavors come together even more.

Easy Shortcuts for Busy Nights

Need to make this even easier? I get it. Some nights, dinner needs to work around real life.

  • Use pre-chopped kale to save prep time.
  • Buy pre-minced garlic if that helps you get dinner on the table faster.
  • Swap the fresh carrot and celery for about 1 1/2 cups frozen soup vegetables.
  • Use fully cooked turkey sausage, sliced into rounds, for an even quicker version.

Slow cooker option: Brown the sausage first, then add it to the slow cooker with onion, carrots, celery, garlic, broth, potatoes, and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. In the last 30 minutes, stir in the kale, half-and-half, and a flour slurry made from 3 tablespoons flour plus a little cold broth. Add parmesan at the very end once the heat is low.

Allergy-Friendly and Diet Modification Ideas

This is where a home recipe really shines. You can tweak it to fit your table.

For gluten-free:

  • Replace the all-purpose flour with 2 tablespoons cornstarch mixed with cold broth or water. Stir it in near the end of cooking.
  • Double-check that your turkey sausage, chicken broth, and parmesan are gluten-free.

For dairy-free:

  • Use a plain, unsweetened dairy-free creamer or full-fat canned coconut milk for richness.
  • Replace parmesan with a dairy-free parmesan-style alternative.
  • Keep in mind the flavor will change a bit, but it can still be delicious.

For lower-carb:

  • Swap the potato for cauliflower florets.
  • Use heavy cream instead of half-and-half if it fits your needs.
  • Skip the flour and use a small amount of xanthan gum or just leave the broth a little lighter.

For paleo-style:

  • Use a compliant turkey sausage with no fillers.
  • Replace the dairy with canned coconut milk.
  • Skip the parmesan and add extra herbs, garlic, and a spoonful of nutritional yeast if you want a savory boost.
  • Use arrowroot starch instead of flour.

For vegetarian:

  • Swap the turkey sausage for a plant-based sausage or white beans.
  • Use vegetable broth instead of chicken broth.
  • Keep the parmesan if you eat dairy, or use a vegetarian hard cheese alternative.

For vegan:

  • Use plant-based sausage or cannellini beans.
  • Use vegetable broth.
  • Replace half-and-half with unsweetened oat cream, cashew cream, or full-fat coconut milk.
  • Use vegan parmesan or nutritional yeast for a cheesy note.

For lighter sodium needs:

  • Choose low-sodium broth.
  • Use a lower-sodium sausage if available.
  • Hold back some of the parmesan until serving so each person can adjust to taste.

How to Store and Reheat

Got leftovers? Lucky you.

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: You can freeze it for up to 2 months, though creamy soups may separate a little when thawed.

To reheat: Warm the soup gently on the stove over medium-low heat, stirring often. Do not let it boil hard, or the dairy may separate. If it gets too thick, add a splash of broth or milk.

When reheating leftovers, make sure the soup reaches 165°F before serving.

What to Serve with Parmesan & Kale Soup with Turkey Sausage

  • Crusty French bread
  • Garlic bread
  • Saltine or butter crackers
  • Simple Caesar salad
  • Half sandwich for a deli-style meal at home

If you want the full deli comfort-food vibe, pair this soup with a toasted sandwich and a tall glass of iced tea.

Frequently Asked Questions

Can I use spinach instead of kale?

Yes. Spinach works well, but it cooks much faster. Stir it in during the last 1 to 2 minutes.

Can I use pork sausage instead of turkey sausage?

Absolutely. It will make the soup a bit richer and heavier, but still very tasty.

Why did my cheese clump?

This usually happens if the soup is too hot when the cheese is added. Lower the heat and add the parmesan slowly while stirring.

Can I make it ahead?

Yes. In fact, the flavor gets even better after a few hours in the fridge. You may just need a little extra broth when reheating.

Final Thoughts

This copycat McAlister’s Deli Parmesan & Kale Soup with Turkey Sausage recipe is one of those meals that feels a little special without asking too much from you. It’s cozy, family-friendly, and full of flavor. And best of all, you can make it in your own kitchen with everyday ingredients.

If you try this recipe, I’d love to hear how it turned out. Did you keep it classic, or did you make one of the swaps? Leave a comment and share your version. And if you know someone who loves creamy sausage kale soup, send this recipe their way.

Disclaimer

This is a copycat recipe created for home cooks and is inspired by a popular dish served at McAlister’s Deli. This recipe is not the actual restaurant recipe, and no knowledge of the restaurant’s proprietary recipe is implied. We are not affiliated with, endorsed by, or representing McAlister’s Deli in any way.

Simply Copycat Recipes is also a participant in the Amazon Associates Program. This means we may earn from qualifying purchases through affiliate links, at no extra cost to you.

Location: Georgetown, IN, USA

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