Sausage Potato and Kale Soup is a hearty, comforting bowl filled with juicy sausage, tender potatoes, and vibrant kale. This soup is a perfect blend of flavors and textures that come together in a warm and satisfying way. It’s the kind of meal that feels like a hug on a chilly day.
I love making this soup when I want something easy but still packed with good stuff. The sausage adds a little spice and richness, the potatoes give it a gentle creaminess, and the kale brings a fresh, leafy bite. I usually cook up a big pot because it tastes even better as leftovers, and it’s so quick to reheat.
Serving this with some crusty bread or a simple green salad makes for a complete and cozy dinner. I find it’s a crowd-pleaser too — everyone appreciates how comforting and filling it is without being too complicated. Whenever I make it, it’s almost impossible to stop at just one bowl!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want less fat, try turkey sausage or plant-based sausages, which still bring nice texture.
Potatoes: Yukon Gold works well for creaminess, but Russet potatoes give a fluffier bite. Sweet potatoes could be a fun twist, adding natural sweetness.
Kale: I love kale for its hearty texture and nutrition, but you can swap in spinach or Swiss chard if you prefer a milder green.
Sun-Dried Tomatoes: These give a subtle tang and depth. If you don’t have them, roasted red peppers make a good substitute.
Heavy Cream: It adds a lovely richness. For a lighter option, use half-and-half or coconut milk to keep it creamy but dairy-free.
How Do I Keep the Kale Tender but Not Mushy?
Kale can be tricky—it can get tough or too soft if overcooked. Here’s how I handle it:
- Chop kale into bite-sized pieces, removing thick stems first.
- Add it near the end of cooking, about 5-7 minutes before the soup is done. This keeps it bright and tender.
- Stir gently and let the kale wilt slowly in the hot broth without boiling hard.
This way, the kale stays fresh and still has nice texture without overpowering the soup.
Equipment You’ll Need
- Large soup pot – I like a big pot to cook everything evenly and avoid splatters.
- Wooden spoon – perfect for stirring sausage, vegetables, and keeping things from sticking.
- Sharp knife and cutting board – make chopping potatoes, kale, and sun-dried tomatoes quick and safe.
- Measuring cups and spoons – helpful for adding spices and liquids precisely.
- Soup ladle – easy for serving hot, hearty bowls of soup.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of pork for a leaner version that still tastes great.
- Add a splash of white wine when sautéing onions for a subtle tang and extra flavor.
- Stir in some shredded cheese, like mozzarella or cheddar, right before serving for added creaminess.
- Mix in other greens like spinach, Swiss chard, or collard greens if kale isn’t available or for variety.
How to Make Sausage Potato And Kale Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 4 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet)
- 1 bunch kale, washed, stems removed, and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35 minutes to cook, so plan for roughly 45 minutes total. It’s a quick and easy soup perfect for weeknights or anytime you want something warm and filling.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 5 to 7 minutes. When done, remove the sausage from the pot and set it aside. Keep the flavorful fat in the pot.
2. Sauté the Onion and Garlic:
Add the chopped onion to the pot and cook until soft and translucent, about 4 minutes. Then add the minced garlic and cook for another minute until it smells fragrant.
3. Add Herbs and Spices:
Stir in dried oregano, dried thyme, and red pepper flakes (if using). Let them cook for about 30 seconds to release their fresh aromas.
4. Cook Potatoes and Sun-Dried Tomatoes:
Put the chopped potatoes and sun-dried tomatoes into the pot. Pour in the chicken broth, raise the heat, and bring the soup to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the potatoes are tender.
5. Add Sausage and Kale:
Put the cooked sausage back in the pot along with the chopped kale. Let it simmer, uncovered, for 5 to 7 minutes until the kale has wilted and softened.
6. Stir in the Cream and Season:
Slowly stir in the heavy cream and warm the soup gently. Avoid boiling after adding the cream to keep it smooth. Season the soup with salt and fresh black pepper to taste.
7. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle freshly grated Parmesan cheese and chopped parsley over each serving for a tasty finishing touch. Enjoy your warm, hearty bowl of soup with some crusty bread!
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and food safety.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, adding a splash of broth or cream if needed to loosen the soup.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Kale with Other Greens?
Yes! Spinach, Swiss chard, or collard greens all work well. Add them during the last few minutes of cooking as you would with the kale.
