Sausage Potato and Kale Soup is a hearty and comforting dish that combines the richness of savory sausage, tender chunks of potato, and the bright, slightly bitter flavor of kale. It’s a perfect bowl to warm you up on a chilly day, with each spoonful offering a satisfying mix of textures and simple, homey flavors.
I love making this soup when I want something filling but not too complicated. The sausage adds a great bit of spice and depth, while the potatoes make the soup creamy and hearty without needing any cream. And the kale? It gives the whole thing a fresh lift and a nice splash of green that makes me feel a bit better about eating such a cozy meal.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s also great for leftovers because the flavors just get better over time. Whenever I make this, it feels like sharing a warm hug in a bowl, and I always find myself reaching for seconds (and sometimes thirds!).
Key Ingredients & Substitutions
Italian Sausage: This adds bold flavor and a bit of spice. If you want it milder, use sweet Italian sausage or turkey sausage. For a vegetarian option, try plant-based sausage or extra mushrooms for texture.
Russet Potatoes: They hold up well and help thicken the soup. Yukon Gold potatoes are a great alternative as they are creamy and don’t fall apart easily.
Kale: Adds color and a mild bitterness that balances the richness. If kale isn’t your favorite, substitute with spinach, swiss chard, or collard greens for a similar leafy texture.
Heavy Cream (optional): For a creamier soup, add it at the end. If you need a dairy-free option, coconut milk or cashew cream work well without changing the flavor too much.
How Can I Get Tender Potatoes and Soft Kale Without Overcooking?
Timing is key to keep potatoes tender but not mushy, and kale soft but still vibrant.
- Cut potatoes into uniform 1-inch cubes for even cooking.
- Add potatoes to the simmering broth and cook until just tender, about 15 minutes.
- Add kale last and simmer only 5–7 minutes until wilted but still holds texture.
- Keep the soup at a gentle simmer rather than a rolling boil to avoid breaking down your ingredients too much.
Following these steps helps you get soup with the perfect mix of soft potatoes and tender, bright kale every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage and simmering the soup all in one place.
- Wooden spoon – great for breaking up sausage and stirring ingredients without scratching your pot.
- Sharp knife – essential for chopping potatoes, kale, and veggies evenly.
- Cutting board – keeps your work area tidy and safe while you prep ingredients.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo to add smoky spice and deeper flavor.
- Stir in cannellini or white beans for extra protein and a creamy texture.
- Add diced bell peppers for a touch of sweetness and color.
- Finish with a squeeze of lemon juice or a dash of vinegar to brighten the flavors before serving.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy, casings removed if links)
- 4 cups (950 ml) chicken broth
- 2 large russet potatoes, peeled and diced into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped (about 4 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream or half-and-half (optional)
- 2 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 30 minutes of cooking, including simmering the potatoes and kale to tender perfection. Overall, you’ll have a warm, satisfying soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5 to 7 minutes. Remove the sausage and set it aside, keeping the flavorful drippings in the pot.
2. Sauté the Vegetables:
Add the diced onion, carrots, and celery to the pot. Cook until the veggies are soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Seasonings:
Stir in oregano, thyme, and crushed red pepper flakes if using. Let them cook briefly to bring out their aroma.
4. Simmer the Potatoes and Sausage:
Add the diced potatoes, cooked sausage, and chicken broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes until the potatoes are tender.
5. Cook the Kale:
Add the chopped kale to the soup and cook for 5 to 7 minutes more, until the kale is tender but still bright green.
6. Make It Creamy (Optional):
If you want a creamier soup, stir in the heavy cream or half-and-half. Warm through gently; avoid boiling once the cream is added.
7. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Serve hot, garnished with fresh parsley and crusty bread on the side if you like.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then cook as directed for best texture and flavor.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until heated through.
Can I Make This Soup Vegetarian?
Absolutely! Replace the sausage with plant-based sausage or sautéed mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I Freeze Sausage Potato and Kale Soup?
Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
