Sausage Potato and Kale Soup is a hearty and comforting bowl full of warm flavors. It brings together savory sausage, tender potatoes, and nutritious kale in a rich broth that feels cozy on chilly days. The sausage adds a nice bit of spice and depth, while the potatoes soften up just right, and the kale gives it a fresh, green touch.
I love making this soup because it’s super simple but always feels like a big, satisfying meal. One tip I have is to brown the sausage well before adding the other ingredients—that way, you get a little extra flavor that makes the whole pot taste even better. Plus, it’s a one-pot meal that comes together pretty quickly, which I really appreciate after a long day.
My favorite way to enjoy Sausage Potato and Kale Soup is with a slice of crusty bread for dipping. It’s the kind of recipe that everyone seems to love—warm, filling, and just a little bit special without any fuss. If you want something that tastes like a hug in a bowl, this is definitely the soup to make.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a rich, spicy flavor. If you want less spice, choose mild sausage or use ground turkey or chicken instead. For a vegetarian option, try smoky plant-based sausage.
Potatoes: Russet or Yukon Gold work best because they hold their shape well but get tender. Sweet potatoes can also be used for a slightly sweeter twist.
Kale: Fresh kale adds a nice earthy bite and texture. You can substitute with spinach or Swiss chard if you prefer something milder and quicker to cook.
Chicken Broth: Using a good quality broth makes a big difference in flavor. Vegetable broth works great for a vegetarian version.
Heavy Cream: This is optional but makes the soup silky and smooth. You can skip it for a lighter soup or use coconut milk for a dairy-free option.
How Do You Get Rich Flavor and Perfectly Tender Ingredients?
Start by browning the sausage well. This step builds deep flavor as the fat renders and browns. Be patient and don’t rush this.
- After removing the sausage, sauté your onions and carrots in the rendered fat to soak up the flavors.
- Add potatoes after softening the veggies, then simmer gently to cook evenly without falling apart.
- Lastly, add kale near the end. It cooks fast and keeps its bright color and slight crunch if not overcooked.
- If adding cream, stir it in just before serving to avoid curdling and keep the soup smooth.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for browning sausage and simmering the soup all in one pan.
- Wooden spoon – great for breaking up sausage and stirring without scratching your pot.
- Sharp knife – makes chopping potatoes, kale, and carrots quick and safe.
- Cutting board – essential for prepping all your veggies and sausage.
- Ladle – helps you serve the soup easily without mess.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo to add a smoky, spicy kick that’s a nice twist.
- Add cannellini beans for extra protein and creaminess without changing the flavor too much.
- Use sweet potatoes instead of regular potatoes for a subtle sweetness that pairs well with kale.
- Stir in a handful of shredded Parmesan right before serving for a salty, cheesy boost.
Sausage Potato And Kale Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed if using links
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and cut into 1-inch cubes (Russet or Yukon Gold)
- 6 cups chicken broth or stock
- 1 cup water (optional, adjust broth amount)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 4 cups kale, stems removed and chopped
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Red chili flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25-30 minutes to cook, making a total of roughly 35-40 minutes. It’s quick enough for a weeknight but tasty enough to feel special!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Remove the sausage from the pot and set it aside, leaving the sausage fat in the pot to cook your veggies.
2. Cook the Veggies:
In the same pot, add the diced onions and carrots. Sauté for about 5 minutes until they soften. Add minced garlic and cook for another minute, stirring, until fragrant.
3. Add Potatoes and Broth:
Stir in the cubed potatoes, then pour in the chicken broth (and water if you want a lighter soup). Add thyme, oregano, salt, and pepper. Bring everything to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender when poked with a fork.
4. Finish Soup:
Return the cooked sausage to the pot and stir in the chopped kale. Let it simmer for an additional 5-7 minutes until the kale is tender but still bright green. If you’d like it creamy, stir in the heavy cream or half-and-half just before turning off the heat. Taste and adjust seasonings, adding salt, pepper, and red chili flakes if you like a little heat.
5. Serve and Enjoy:
Ladle the soup into bowls, top with fresh parsley, and serve it warm. It pairs wonderfully with crusty bread to soak up all that tasty broth.
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the microwave’s defrost setting, then cook as usual for best texture and flavor.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits. Store it in the fridge for up to 3 days and reheat gently on the stove. If adding cream, stir it in fresh when reheating for the best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally. The soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Substitute Other Greens for Kale?
Yes! Spinach, Swiss chard, or collard greens make great alternatives. Add them toward the end of cooking, as they tend to cook faster than kale.
