Sausage Potato and Kale Soup is a hearty and comforting bowl full of bold flavors and good stuff. You get the warmth of spicy sausage, tender chunks of potato, and the healthy touch of kale all simmered together in a cozy broth that feels like a big, warm hug. It’s the kind of soup that fills you up and makes you feel satisfied on a chilly day.
I love making this soup because it’s so simple but feels like a special treat. The sausage adds a nice kick without being too spicy, and the potatoes soak up all the flavors, making every bite just right. I always use fresh kale because it gives the soup a great color and a little crunch. It’s a trick I’ve learned to keep the kale from wilting into mush and it really makes a difference.
When I serve this soup, I like to pair it with some crusty bread for dunking—it’s perfect for soaking up the yummy broth. It’s a favorite in my house, especially when the weather turns cold, and it’s the kind of meal I always look forward to. If you want something filling, tasty, and a bit healthy, this sausage, potato, and kale soup might just become your go-to dish too!
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its rich and slightly spicy flavor. If you want a milder taste, use sweet Italian sausage or substitute with ground turkey or chicken sausage for a lighter option.
Potatoes: I use Yukon Gold potatoes here because they hold their shape well and get creamy as they cook. Russets also work but can break down more into the broth.
Kale: Fresh kale adds a nice slightly bitter flavor and color. For a softer texture, remove the tough stems and chop leaves finely. You can also swap kale with spinach or Swiss chard.
Heavy Cream: This makes the soup creamy and smooth. For a dairy-free version, try coconut milk or a plant-based cream alternative. You can also skip it for a broth-based soup.
How Do You Cook the Sausage and Vegetables for Maximum Flavor?
Start by browning the sausage in the pot without oil if it’s fatty, or with a little olive oil if it’s lean. Break it into small pieces to get nice little browned bits that add flavor.
- Remove the cooked sausage and use the remaining fat to sauté onions and carrots. This step builds great flavor for your soup base.
- Add garlic last, cooking just until fragrant so it doesn’t burn.
- Returning the sausage after veggies ensures all flavors blend well before adding potatoes and broth.
This layering of cooking steps makes the soup taste richer and more complex without much extra effort.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering soup all in one.
- Wooden spoon – easy for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping potatoes, kale, and veggies quickly.
- Cutting board – keeps your workspace clean and organized.
- Ladle – great for serving the soup without spills.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo if you like a spicier, smoky kick.
- Add white beans or cannellini beans for extra protein and creaminess.
- Stir in some shredded Parmesan at the end for a cheesy twist.
- Use spinach instead of kale for a milder, softer green if you prefer.
Equipment You’ll Need
- Large pot or Dutch oven – to cook and simmer the soup all in one
- Wooden spoon or spatula – for stirring without scratching your pot
- Chef’s knife – for chopping vegetables, kale, and sausage
- Cutting board – to keep your workspace neat and organized
- Ladle – to easily serve the soup into bowls
Variations You Can Try
- Sausage Options: Swap Italian sausage for chorizo or kielbasa for different flavor profiles.
- Greens Swap: Use spinach or Swiss chard instead of kale for a softer texture.
- Make It Heartier: Add a can of drained and rinsed white beans for extra protein and creaminess.
- Cheesy Twist: Stir in some shredded Parmesan cheese right before serving.
- Dairy-Free: Replace heavy cream with coconut milk or omit it for a broth-based soup.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly without steaming.
Can I Make This Soup Ahead of Time?
Absolutely! This soup often tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. You can also freeze portions for up to 2 months.
Can I Substitute Potatoes With Another Vegetable?
Sure! Sweet potatoes or turnips work well as substitutes and add a delicious twist. Just adjust cooking time slightly based on the vegetable’s texture.
