Sausage Potato and Kale Soup is a hearty and comforting bowl full of rich flavors and satisfying textures. It’s packed with savory sausage pieces, tender potatoes, and fresh kale, all simmered together in a flavorful broth that feels like a warm hug on a chilly day.
I love making this soup on the weekends when I have a bit of extra time to let all the ingredients meld together slowly. The sausage adds a nice spicy kick, while the potatoes give it a smooth, creamy body. The kale brings a fresh pop of green that balances the richness perfectly. It’s one of those meals that fills you up and makes you feel good about what you’re eating at the same time.
My favorite way to serve this soup is with some crusty bread on the side for dipping. It’s perfect for a simple dinner or a cozy lunch, and it always makes the house smell amazing while it cooks. I find that this soup gets even better the next day, so if you have leftovers, don’t hesitate to warm it up again.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold and meaty flavor. You can choose mild or spicy depending on your taste. If you prefer a lighter option, try turkey sausage or a plant-based sausage alternative.
Potatoes: Yukon gold or red potatoes work best because they hold their shape well. Avoid very starchy potatoes like russet—they tend to break down and make the soup too thick.
Kale: Fresh kale adds a nice earthy, slightly bitter bite. Remove the tough stems and chop it well. If you don’t have kale, spinach or Swiss chard can be good substitutes, but add them later as they cook faster.
Heavy Cream: This ingredient adds a creamy texture and mellow flavor. For a lighter version, use half-and-half or whole milk. Coconut milk also works well for a dairy-free option and adds a subtle sweetness.
Chicken Broth: Using a good quality broth is key to deep flavor. Vegetable broth can be a substitute for a vegetarian version, but add extra seasoning since it’s milder.
How Can I Keep the Kale Tender but Not Mushy?
The timing of adding kale is important so it stays tender and keeps its color. Here’s how:
- Add kale only after the potatoes are cooked to avoid overcooking.
- Simmer the kale for about 5 minutes—just enough for it to wilt but still have a slight bite.
- Stir gently and keep the lid off or slightly ajar to help evaporate excess moisture.
This way, your kale stays bright green and adds a fresh texture to your soup.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this because it heats evenly and can handle everything without burning.
- Wooden spoon or spatula – perfect for stirring and breaking up the sausage as it cooks.
- Chef’s knife and cutting board – make chopping the vegetables quick and safe.
- Measuring cups and spoons – to keep the ingredients balanced and simple.
- Optional: immersion blender or regular blender – if you want a creamier, slightly puréed soup, but it’s delicious chunky too!
Flavor Variations & Add-Ins
- Swap Italian sausage for smoked sausage or chorizo for a different smoky, spicy flavor.
- Add chopped carrots or celery with the onions for extra sweetness and crunch.
- Stir in a splash of hot sauce or a pinch of red pepper flakes for more heat.
- Finish with a squeeze of fresh lemon juice or a drizzle of good olive oil to brighten the flavors before serving.
Sausage Potato And Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) ground Italian sausage (mild or spicy)
- 4 medium potatoes, peeled and diced into 1-inch cubes
- 1 bunch kale, stems removed and leaves roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (optional: fire-roasted)
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp red chili flakes (optional for some heat)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for garnish
Time Needed
This soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a warm, filling meal ready in around 40 minutes. It’s perfect for a weeknight dinner and easy to make even if you’re busy.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 3-4 minutes. Then add the garlic and cook for another minute until you can smell its lovely aroma.
2. Cook the Sausage
Add the ground Italian sausage to the pot. Break it apart with your spoon and cook until it’s browned and cooked through, around 6-8 minutes. If there’s too much grease, carefully drain some out, but keep a little for flavor.
3. Add Potatoes, Tomatoes, and Seasonings
Stir in the diced potatoes, canned tomatoes (including the juices), dried oregano, thyme, and red chili flakes if you like a little heat. Let it cook for 2 minutes so the flavors start to blend nicely.
4. Simmer the Soup
Pour the chicken broth into the pot and turn the heat up to bring everything to a boil. Once boiling, reduce the heat to low and let the soup simmer gently until the potatoes are tender, about 15-20 minutes.
5. Add Kale and Finish with Cream
Throw in the chopped kale and simmer the soup for another 5 minutes, just until the kale wilts but still looks bright and fresh. Turn the heat down and stir in the heavy cream. Season your soup with salt and pepper to taste. Warm it through carefully without boiling to keep the cream from curdling.
6. Serve and Enjoy
Ladle the soup into bowls and sprinkle with grated Parmesan cheese and a pinch of freshly cracked black pepper. Serve hot with some crusty bread if you like!
Can I Use Frozen Kale for This Soup?
Yes, you can! Just thaw the frozen kale completely and drain any excess water before adding it to the soup. Add it a bit earlier during cooking since frozen kale tends to be softer than fresh.
How Do I Store Leftover Sausage Potato and Kale Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to keep the soup well combined.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the heavy cream for coconut milk or a dairy-free cream alternative. This will maintain the creamy texture while keeping it dairy-free and delicious.
What Other Sausages Can I Use?
You can substitute Italian sausage with breakfast sausage, chorizo, or even a flavorful chicken sausage. Adjust spices accordingly to keep the balance in flavor.
