Sausage Potato and Kale Soup is a hearty and comforting bowl that’s full of flavor and texture. With juicy sausage, tender potatoes, and fresh kale all simmered together in a warm broth, this soup feels like a big, cozy hug on a cold day. It’s one of those recipes that fills the kitchen with a wonderful aroma and invites everyone to dig in.
I love making this soup on a weekend when I want something easy but still satisfying. The sausage adds a rich, savory kick while the potatoes make it comforting and filling. The kale brings in a nice pop of green and a slight earthiness that balances the dish. I usually brown the sausage first for extra flavor, which I think makes all the difference.
My favorite way to serve this soup is with a slice of crusty bread for dipping and a sprinkle of freshly grated Parmesan on top. It’s great for lunch or dinner and always gets compliments when I bring it to a potluck or family gathering. Plus, it’s a perfect one-pot meal that warms you up from the inside out!
Key Ingredients & Substitutions
Italian Sausage: This adds rich, savory flavor and a bit of spice. You can swap for chicken or turkey sausage for a lighter option or use vegetarian sausage if you prefer.
Yukon Gold Potatoes: These hold their shape well when cooked and add creaminess. Russet potatoes work too, but they might break down more and thicken the soup.
Kale: Adds a fresh, slightly bitter note and great texture. If you can’t find kale, try spinach or Swiss chard as alternatives.
Heavy Cream: This makes the soup silky and rich. For a lighter soup, use half-and-half or coconut milk for a dairy-free version.
How Can I Make Sure the Sausage Is Perfectly Cooked and Flavorful?
Cooking the sausage right is key. Here’s how I do it:
- Heat the olive oil over medium heat first to warm the pan gently.
- Add the sausage, breaking it into small pieces with a spoon to get even browning.
- Cook without stirring too much at first—this helps it brown nicely for extra flavor.
- Once browned, remove it with a slotted spoon so the fat stays in the pot to cook the onions and garlic. This adds depth to the overall flavor.
This way, the sausage is cooked through, juicy, and adds a tasty base to your soup!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it heats evenly and holds all the ingredients well.
- Slotted spoon – makes it easy to remove the cooked sausage and keep the fat in the pan.
- Sharp knife and cutting board – useful for chopping the onions, garlic, potatoes, and kale neatly.
- Measuring spoons and cups – keeps everything precise for the best flavor.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of Italian sausage for a lighter option.
- Add a splash of white wine with the broth for extra depth of flavor.
- Incorporate other vegetables like carrots or celery for more texture and nutrients.
- Finish with a squeeze of lemon juice or a dash of hot sauce to brighten the flavors.
Sausage Potato and Kale Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and around 30 minutes to cook, so in just about 40 minutes, you’ll have a delicious, hearty soup ready to enjoy!
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 up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.
2. Cook the Onion and Garlic:
Add the diced onion to the pot and cook until it’s soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Simmer the Potatoes:
Pour in the chicken broth and bring it to a boil. Add the cubed potatoes, reduce the heat, and let it simmer until the potatoes are tender, about 15 minutes.
4. Add the Kale:
Once the potatoes are tender, stir in the chopped kale. Cook for 3-5 minutes until the kale is wilted but still bright green.
5. Finish the Soup:
Return the cooked sausage to the pot. Stir in the heavy cream and red pepper flakes, if using. Heat the soup gently without boiling.
6. Season and Serve:
Taste and season the soup with salt and pepper as needed. Serve it hot with a sprinkle of Parmesan cheese on top and an extra pinch of red pepper flakes if you like a little heat.
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just thaw in the fridge overnight and reheat slowly on the stove.
Can I Substitute Kale with Other Greens?
Yes, you can use spinach, Swiss chard, or collard greens instead of kale. Just add them toward the end of cooking since they wilt faster.
