This Sausage Potato and Kale Soup is a warm, hearty bowl filled with comforting flavors. It combines savory sausage, tender chunks of potato, and vibrant kale, all simmered in a flavorful broth that feels both filling and fresh. The mix of textures—from the soft potatoes to the slightly chewy kale—makes each spoonful satisfying and delicious.
I love making this soup when I want something cozy but still packed with greens. The sausage adds just the right amount of spice and richness, while the kale brings a nice earthy touch and a little bit of crunch. One tip I always follow is to let the soup simmer long enough for the potatoes to get super soft, so every bite tastes like a warm hug.
My favorite way to enjoy this soup is with a slice of crusty bread on the side. It’s perfect for dipping and soaking up the broth. This soup feels like a great meal any time of the year, but it’s especially nice on a chilly day when you want something that warms you up and leaves you feeling good.
Key Ingredients & Substitutions
Italian sausage: This adds rich flavor and a bit of spice. If you prefer less fat, try turkey sausage or chicken sausage instead. For a vegetarian version, use plant-based sausage or extra beans for protein.
Potatoes: Yukon Gold or Russet are great for their soft texture when cooked. Sweet potatoes can be a tasty swap, offering a touch of sweetness and more nutrients.
Kale: Using fresh kale gives the soup a nice leafy texture and nutrition. If you don’t have kale, spinach or Swiss chard can work well, but add them toward the end to avoid overcooking.
Heavy cream: This makes the soup creamy and smooth. For a lighter option, try half-and-half or coconut milk. You can also skip it for a broth-based soup with a lighter feel.
How Can I Make Sure the Potatoes Are Perfectly Tender Without Turning Mushy?
Potatoes add body to this soup, so cooking them just right is key. Here’s how I do it:
- Cut potatoes into evenly sized cubes, about 1-inch pieces. This ensures they cook uniformly.
- Add potatoes to the simmering broth, not boiling, to avoid breaking them down too quickly.
- Use a fork to test potatoes after about 15 minutes. They should be soft but still hold their shape.
- If you prefer thicker soup, mash a few potatoes against the pot edge and stir—no mush, just some extra creaminess.
Taking your time with this step will give you tender potatoes that boost the soup’s texture without falling apart.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – great for even heat and cooking the soup in one pot.
- Wooden spoon or heat-safe spatula – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping veggies and sausage easier and safer.
- Cutting board – gives you a stable surface for all your prep work.
- Ladle – helpful for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to add a smoky, bold taste.
- Try adding cannellini beans or white beans for extra protein and fiber.
- Mix in a cup of shredded cheddar or mozzarella cheese for a creamy, melty twist.
- Add chopped bell peppers or zucchini for more veggies and a bit of sweetness.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy, casing removed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cups (950ml) chicken broth or stock
- 2 cups water
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 1 bunch kale, stems removed and roughly chopped (about 4 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Time Needed:
This hearty soup takes about 10 minutes to prep your ingredients and 25-30 minutes to cook, so plan for about 40 minutes total before it’s ready to enjoy.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the sausage, break it up with a spoon, and cook until it’s nicely browned, about 5 to 7 minutes. Once cooked, scoop the sausage out and set aside. Keep the flavorful drippings in the pot.
2. Cook the Vegetables:
In the same pot with sausage drippings, add diced onion, carrots, and celery. Stir occasionally and cook until the veggies soften, about 5 minutes. Add the minced garlic and cook for another minute until you can smell its aroma.
3. Make the Soup Base:
Return the sausage to the pot. Pour in the chicken broth and water. Add diced potatoes, dried oregano, thyme, and crushed red pepper flakes if you like a little heat. Season with salt and pepper. Bring everything to a boil.
4. Simmer to Tenderize:
Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are tender when poked with a fork.
5. Add Kale and Finish:
Stir in the chopped kale and cook for another 5 minutes until the kale wilts but still has some texture. Stir in the heavy cream and let it warm through for 3 to 5 minutes. Taste and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan if you like. This soup is wonderful with crusty bread on the side to dip and enjoy every last drop.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps the sausage brown evenly and avoids adding excess moisture to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm on the stove over medium-low heat until hot, adding a splash of broth or water if the soup thickens too much.
Can I Substitute the Kale?
Yes, spinach or Swiss chard are great swaps if you don’t have kale. Add them toward the end of cooking since they wilk faster and you want to keep their texture fresh.
