Sausage Potato and Kale Soup is a hearty and comforting bowl filled with chunky potatoes, flavorful sausage, and nutritious kale. The sausage gives it a nice little kick and lots of savory flavor, while the tender potatoes and slightly crisp kale make it feel wholesome and satisfying.
I love making this soup on chilly days when I want something that feels like a warm hug. One of my favorite things is how simple it is to put together but still tastes like you spent hours on it. I usually brown the sausage until it’s nice and crispy before adding everything else, which gives the soup an extra depth that I really enjoy.
For serving, I like to ladle it into big bowls and add a sprinkle of grated cheese or a slice of crusty bread on the side for dipping. It’s the kind of meal that’s great for leftovers too because the flavors only get better after a day. This soup always feels like a little moment of comfort and real home-cooked goodness.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you prefer milder soup, use sweet sausage or ground turkey. You can also use vegetarian sausage for a meat-free option.
Potatoes: I like Yukon Gold for their creamy texture, but russets work too. They hold up well in soup without turning mushy.
Kale: Remove tough stems and chop leaves finely. You can swap kale for spinach or Swiss chard for a milder taste and softer texture.
Chicken Broth: Use low-sodium broth to better control salt. Vegetable broth works well if you want a vegetarian base with meat substitute sausage.
Heavy Cream: It gives the soup a rich, smooth finish. For a lighter soup, try half-and-half or full-fat coconut milk as a dairy-free alternative.
How Do I Get the Sausage Crispy Without It Sticking?
Cooking sausage properly helps build flavor and texture. Here’s how to do it:
- Heat the pan and olive oil on medium before adding sausage.
- Add sausage in chunks but don’t overcrowd the pan.
- Let it sit a moment before stirring; this helps it brown.
- Break it up gently with a spoon, stirring occasionally, until browned and cooked through, about 6-8 minutes.
- Remove with a slotted spoon to drain excess fat before adding back later.
This step adds richness and depth to the soup, so I find it worth taking the time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pan.
- Wooden spoon or silicone spatula – helps break up sausage and stir without scratching your pot.
- Chef’s knife – makes quick work of chopping potatoes, kale, and veggies.
- Cutting board – a sturdy surface to chop safely and cleanly.
- Ladle – handy for serving hot soup easily into bowls.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo or spicy Andouille to add a smoky, bolder flavor.
- Replace kale with spinach or Swiss chard for a milder, faster-cooking green.
- Add cannellini or kidney beans for extra protein and creaminess.
- Stir in a sprinkle of Parmesan or cheddar cheese at the end for extra richness.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups potatoes, peeled and cut into chunks
- 4 cups kale, chopped (stems removed)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Time Needed
This sausage potato and kale soup takes about 10 minutes to prep and around 30 minutes to cook, for a total time of approximately 40 minutes. It’s quick enough for a weeknight meal but hearty enough to fill you up.
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 it until it is browned and cooked through, about 6–8 minutes. Remove the sausage with a slotted spoon and set aside.
2. Sauté the Vegetables
In the same pot, add the diced onion and carrots. Cook them until they soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes and Simmer
Return the cooked sausage to the pot. Stir in the potatoes, chicken broth, oregano, basil, and crushed red pepper flakes if you like a bit of heat. Bring everything to a boil, then reduce heat to a simmer. Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender.
4. Add Kale and Finish
Stir in the chopped kale and cook until it’s wilted, about 5 minutes. Turn the heat down low and slowly add the heavy cream, stirring gently. Warm through without boiling. Taste and add salt and pepper as desired.
5. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh chopped parsley. This soup is perfect served with crusty bread on the side to soak up all those delicious flavors!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw the sausage completely in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture from affecting the soup’s texture.
Can I Substitute the Heavy Cream?
Absolutely. You can use half-and-half for a lighter option or full-fat coconut milk for a dairy-free twist. Just add it slowly and avoid boiling to prevent curdling.
How Long Does Leftover Soup Keep?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup in Advance?
Yes, it actually tastes better the next day as the flavors develop. Prepare the soup fully, cool it, then refrigerate. Reheat on the stove before serving, adding a splash of broth or cream if it’s too thick.