Sausage Potato and Kale Soup is a hearty, comforting bowl filled with tender chunks of potato, savory sausage, and vibrant, nutritious kale. This soup brings together earthy flavors with just the right amount of spice, creating a perfect meal for chilly days or whenever you need a cozy pick-me-up.
I love making this soup because it’s simple but feels special. The sausage adds a nice punch of flavor that blends so well with the soft potatoes and the slightly bitter kale. I usually brown the sausage first to get those tasty bits sticking to the pan—that step always makes the whole soup taste extra good. Plus, it’s a one-pot meal, so clean-up is a breeze, which I always appreciate after a busy day.
My favorite way to serve it is with some crusty bread on the side for dipping. The bread soaks up all the flavorful broth and makes the meal feel even more satisfying. This soup always fills the house with such a warm, inviting smell, and it’s one of those recipes that keeps me coming back to the kitchen again and again.
Key Ingredients & Substitutions
Italian Sausage: This brings the main flavor and a bit of spice. If you want a leaner option, try turkey sausage. For a milder taste, use sweet sausage or chicken sausage instead.
Potatoes: I like using Yukon Gold or Russet potatoes because they cook soft but hold their shape well. If you don’t have potatoes, parsnips or turnips can add a similar texture and earthiness.
Kale: Fresh kale gives a nice color and texture. If kale isn’t your favorite, spinach works in a pinch but adds less bite. Be sure to remove the tough stems for a better texture.
Heavy Cream: This makes the soup creamy and smooth. You can swap it with half-and-half or coconut milk for a dairy-free version, but the flavor will be lighter.
Parmesan Cheese: Adds a nutty, salty finish. If you’re avoiding dairy, try nutritional yeast or omit it; the soup will still taste great.
How Do I Cook the Sausage and Vegetables for Best Flavor?
Cooking the sausage and vegetables properly builds the soup’s flavor base. Here’s how I do it:
- Brown the Sausage: Heat olive oil over medium heat. Add sausage, break it into pieces, and cook until nicely browned. This creates delicious caramelized bits.
- Sauté Onions: After sausage browns, add diced onions and cook until soft and translucent. This step brings out their sweetness.
- Add Garlic Last: Garlic burns quickly, so stir it in last and cook for just about a minute until fragrant.
Taking time on these steps develops deep flavors and sets up a rich, tasty soup. Don’t rush this part—it makes all the difference!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a sturdy pot that heats evenly and is big enough to hold all ingredients comfortably.
- Wooden spoon or spatula – great for stirring and scraping up browned bits for extra flavor.
- Chef’s knife – essential for chopping vegetables and sausage into even pieces.
- Cutting board – keeps your workspace tidy and safe while preparing ingredients.
- Measuring cups and spoons – for accuracy, especially with broth and cream.
Flavor Variations & Add-Ins
- Swap sausage for chicken or turkey: for a leaner, milder flavor, perfect if you prefer less spice or fat.
- Add other greens like spinach or Swiss chard: they cook quickly and add different textures and colors.
- Incorporate other spices: a splash of smoked paprika or a pinch of thyme can give the soup a new twist.
- Top with crispy bacon or croutons: adds crunch and extra flavor when serving.
Sausage Potato And Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 3 medium potatoes, peeled and diced into 1-inch cubes
- 4 cups kale leaves, stems removed and roughly chopped
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
Time Needed
This soup takes about 10 minutes of prep and roughly 30 minutes of cooking. In total, you’re looking at around 40 minutes until you can enjoy a warm, comforting bowl of soup.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it into small pieces with a spoon. Cook until the sausage is browned and fully cooked, about 5-7 minutes.
2. Cook the Onions and Garlic:
Add the diced onion to the pot with the sausage and cook for about 4 minutes until the onions are soft. Stir in the minced garlic and cook for another 1 minute until you smell its wonderful aroma.
3. Add Broth and Potatoes:
Pour in the chicken broth. Then add the diced potatoes. Bring everything to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
4. Cook the Kale:
Add the chopped kale leaves to the pot and stir. Cook for about 5 minutes until the kale has wilted and is tender.
5. Finish with Cream and Seasoning:
Stir in the heavy cream and crushed red pepper flakes (if using). Heat gently without boiling. Taste the soup and add salt and freshly ground black pepper as needed.
6. Serve:
Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving. Enjoy with a slice of crusty bread for a perfect cozy meal!
Can I Use Frozen Kale for This Soup?
Yes, frozen kale works fine! Just thaw it well and drain any excess water before adding it to the soup to avoid making it too watery.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Sweet potatoes add a nice sweetness and pair well with the sausage. Just dice them into similar-sized pieces and cook until tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for coconut milk or another non-dairy alternative. Skip the Parmesan or try nutritional yeast for a similar cheesy flavor.
