Sausage Potato and Kale Soup is a hearty, comforting bowl that combines juicy sausage, tender potatoes, and nutritious kale in a warm, flavorful broth. It’s the kind of soup that feels like a cozy hug on a chilly day, with mild spice from the sausage and the earthiness of the kale adding a fresh pop of color and taste.
I love how simple this soup is to make but how satisfying it feels to eat. The potatoes get soft and melt in your mouth, while the sausage adds just the right amount of savory flavor. I usually cook the sausage until it’s a little crispy around the edges—that extra bit of texture makes such a difference. Plus, tossing in kale near the end keeps it bright and fresh rather than overcooked and dull.
My favorite way to serve this soup is with a slice of crusty bread that soaks up all the delicious broth. It’s a great meal for a weeknight dinner because it comes together fast and makes enough for leftovers, which I always appreciate. Whenever I make this soup, it feels like sharing something warm and tasty with family or friends, making the day just a little better.
Key Ingredients & Substitutions
Italian Sausage: This adds rich, meaty flavor. Feel free to swap it with turkey or chicken sausage for a leaner option. If you want it vegetarian, try spicy plant-based sausage or smoked tofu.
Potatoes: Use starchy potatoes like Russets for soft, creamy bites. Yukon Golds work well too for a buttery texture. Sweet potatoes could add a nice twist if you want something different.
Kale: Fresh kale gives color and a slight bitterness. If you’re not a fan, try spinach or Swiss chard. Just add them at the end so they stay bright and tender, not soggy.
Chicken Broth: Use low-sodium broth to control saltiness. Vegetable broth works perfectly if you want a meat-free soup. Homemade broth boosts flavor but store-bought is fine for convenience.
Heavy Cream: This makes the soup creamy and smooth. For a lighter soup, use half-and-half or coconut milk. Add it last and heat gently to avoid curdling.
How Can I Get the Sausage Crispy Without Overcooking?
Getting the sausage just right means good texture and deep flavor:
- Heat the pan over medium heat before adding the sausage to help it brown evenly.
- Break the sausage into small chunks with your spoon as it cooks for more crispy edges.
- Let it sit without stirring too much so it has a chance to brown.
- Remove sausage when it’s golden and slightly crisp; it will finish cooking in the soup.
This method brings out the best flavor and adds satisfying texture to your soup without making the sausage tough or dry.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s perfect for cooking everything in one place and prevents splashes.
- Wooden spoon or spatula – helps you stir and break up the sausage without scratching the pan.
- Knife and cutting board – for dicing the onion, carrots, potatoes, and kale; I keep it sharp for easy chopping.
- Measuring cups and spoons – to keep everything precise, especially for liquids like broth and cream.
- Soup ladle – makes serving easy and keeps your bowls tidy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage for a leaner, lighter version.
- Stir in some cooked bacon or pancetta for extra smokiness and richness.
- Add a splash of hot sauce or a sprinkle of red pepper flakes for more spice.
- Mix in other greens like spinach or Swiss chard if you want different leafy textures.
Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 2 large potatoes, peeled and cubed
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese, plus more for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25-30 minutes to cook. So in around 40 minutes, you’ll have a warm, satisfying bowl ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 5-7 minutes until browned and slightly crispy. Then, remove the sausage with a slotted spoon and set aside. Leave the fat in the pot for flavor.
2. Sauté the Vegetables:
Add the diced onion and carrots to the pot. Cook for about 5 minutes until they soften. Stir in the minced garlic and crushed red pepper flakes (if using), cooking another minute until you smell the aroma.
3. Combine Sausage and Broth:
Put the browned sausage back into the pot and stir it together with the vegetables. Pour in the chicken broth and bring the mixture to a boil.
4. Cook the Potatoes:
Add the cubed potatoes. Lower the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
5. Add Kale and Cream:
Once the potatoes are soft, stir in the chopped kale. Cook for an additional 5 minutes until the kale wilts but stays bright green. Then, reduce the heat and gently stir in the heavy cream. Warm the soup for 2-3 minutes without boiling. Season with salt and freshly ground black pepper to your liking.
6. Finish with Parmesan and Serve:
Stir the grated Parmesan cheese into the soup until it melts and blends nicely. Ladle the soup into bowls and sprinkle with extra Parmesan and cracked black pepper for garnish. Serve hot, ideally with crusty bread to soak up the delicious broth.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and saves cooking time.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! Half-and-half or coconut milk are good alternatives for a lighter soup. Just add them gently at the end and avoid boiling to prevent curdling.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Ahead of Time?
Yes! The flavors actually meld nicely after a day. Prepare the soup fully, then refrigerate. Reheat on the stove before serving, adding a splash of broth or cream if needed to refresh.
