Sausage Potato and Kale Soup is a comforting bowl filled with hearty chunks of tender potatoes, flavorful sausage, and vibrant kale. This combination makes the soup filling and full of texture, with each spoonful bringing a bit of everything—meaty, soft, and a little green crunch.
I love making this soup on chilly days because it warms you right up. The sausage adds a nice savory kick, and the kale gives it a fresh touch without being too heavy. One tip I’ve picked up is to cook the sausage first until it’s slightly crispy, which adds a great depth of flavor to the broth.
For serving, I usually pair it with some crusty bread to soak up all that tasty broth. It’s the kind of soup that feels like a hug in a bowl, perfect for sharing with family or friends. I find myself coming back to this recipe whenever I want something simple but satisfying that feels special.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. You can use turkey sausage for a lighter option or plant-based sausage if you want to keep it vegetarian.
Potatoes: I like using Yukon Gold for their creamy texture, but russets or red potatoes work well too. Just cut them into even chunks so they cook evenly.
Kale: Kale brings a fresh, slightly bitter balance to the soup. If you’re not a kale fan, try spinach or swiss chard as milder substitutes.
Heavy Cream: This adds richness and smoothness. For a dairy-free option, coconut milk makes a nice creamy substitute; just use full-fat for best results.
How Do You Get the Best Flavor From Cooking Sausage and Vegetables?
Cooking the sausage first is key. Here’s how I do it:
- Heat the oil in the pot, then add the sausage and cook until browned and starting to crisp. This builds a flavorful base.
- Remove the sausage but keep the drippings in the pot—they carry a lot of flavor.
- Sauté onions and garlic in those drippings until soft and fragrant. This step layers the flavors and makes the soup deeper.
Taking time with these steps really lifts the whole soup’s taste. Don’t rush—medium heat and patience go a long way!
Equipment You’ll Need
- Large soup pot – I prefer a big one so everything fits and cooks evenly. It’s perfect for making hearty soups.
- Slotted spoon – helps lift and remove the cooked sausage without extra grease in the pot.
- Wooden spoon or spatula – great for stirring vegetables and scraping the bottom of the pot.
- Chef’s knife and cutting board – essential for chopping potatoes, kale, onion, and garlic easily.
- Measuring cups and spoons – for accurate broth, cream, and spice amounts.
Flavor Variations & Add-Ins
- Use turkey or chicken sausage instead of pork for a leaner option that still packs flavor.
- Add a teaspoon of smoked paprika or thyme to deepen the flavor profile.
- Throw in some chopped carrots or celery with the onions for more sweetness and crunch.
- Top with shredded cheese or a squeeze of lemon juice for a fresh finish.
How to Make Sausage Potato and Kale Soup?
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 4 medium potatoes, peeled and cut into chunks
- 1 bunch kale, stems removed and leaves chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 2 cups water
- 1 cup heavy cream
- 1 can (14 oz) diced tomatoes or ½ cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, so you can have a warm, comforting meal ready in about 40 minutes. It’s perfect for busy days when you want something tasty without spending too long in the kitchen.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a spoon. Cook for about 5-7 minutes until browned and fully cooked. Scoop the sausage out with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
2. Sauté the Onion and Garlic:
In the same pot with the drippings, add the diced onion. Cook until it’s soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook another minute until you can smell its wonderful aroma.
3. Add Spices and Liquids:
Sprinkle in the dried oregano and red pepper flakes if you like a bit of heat. Stir for 30 seconds to toast the spices. Pour in the chicken broth and water. Then add the potato chunks. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes start to soften.
4. Combine Sausage, Tomatoes, and Kale:
Return the cooked sausage to the pot. Add your diced or sun-dried tomatoes and stir everything together. Toss in the chopped kale and cook for another 5-7 minutes until the kale wilts and potatoes are tender.
5. Finish with Cream and Seasoning:
Pour in the heavy cream and heat through, but don’t let the soup boil. Taste, then add salt and black pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if you like. Serve with crusty bread to soak up all the flavors. Enjoy your cozy, delicious meal!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw the sausage completely in the fridge overnight before cooking. This helps it brown evenly and cook through safely.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after resting. Make the soup, cool it, and store it in the fridge for up to 3 days. Reheat gently on the stove before serving, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge and reheat on the stove.
Can I Substitute the Kale for Another Green?
Yes! Spinach, Swiss chard, or even collard greens make great alternatives. Just add them towards the end of cooking so they don’t overcook and lose their vibrant color and texture.
