Sausage Potato and Kale Soup is a hearty and comforting bowl filled with tender potatoes, savory sausage pieces, and vibrant kale that adds a lovely pop of color and nutrition. This soup feels like a warm hug on a chilly day, combining simple ingredients into a satisfying meal that’s easy to make and even easier to enjoy.
I love this soup because it’s so straightforward to prepare but really packs a lot of flavor. The sausage browns up nicely and gives the broth a rich, meaty taste, while the potatoes soak up all those delicious juices, making every spoonful filling. Adding kale not only adds a healthy touch but also gives the soup a bit of a fresh, slightly earthy crunch that balances everything out.
My favorite way to serve this is with a slice of crusty bread or a warm roll on the side—perfect for dipping and soaking up every last bit. It’s one of those recipes that I turn to when I want something cozy and wholesome without spending hours in the kitchen. Plus, it always seems to bring people together around the table, which is the best part of any good meal!
Key Ingredients & Substitutions
Italian Sausage: This is the star protein in the soup. It adds a great depth of flavor and a bit of spice if you like. You can swap it for turkey sausage for a leaner option or use a plant-based sausage for a vegetarian twist.
Potatoes: Yukon Gold and Russet potatoes are best for their creamy texture when cooked. If you’re in a hurry, baby potatoes can work but cut them small. Sweet potatoes make a nice alternative if you want a hint of sweetness.
Kale: Fresh kale brings color and a mild earthiness to the soup. You can substitute with spinach or Swiss chard if you prefer a softer green or need something more tender.
Heavy Cream: This gives the soup its rich, velvety feel. For fewer calories, half-and-half or whole milk can be used, but avoid skim milk as it might curdle. Coconut milk works too for a dairy-free choice.
How Do You Cook Potatoes and Kale So They Don’t Turn Mushy?
Getting perfectly tender potatoes and vibrant kale is all about timing and heat control. Here’s how I do it:
- Cut potatoes into medium-sized chunks so they cook evenly without falling apart.
- Simmer potatoes gently in broth just until fork-tender, usually 10-15 minutes.
- Add kale near the end, letting it wilt for about 5 minutes—this keeps it bright and slightly crisp.
- Stir gently after adding cream and keep the heat low to avoid breaking down the veggies.
Following these steps helps maintain texture, so your soup is both hearty and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – It’s perfect for cooking everything in one place and allows flavors to blend well.
- Sharp knife – For chopping the sausage, potatoes, onions, and kale easily and safely.
- Cutting board – A sturdy surface for preparing all your ingredients.
- Measuring spoons and cups – To measure liquids and seasonings accurately.
- Slotted spoon – Useful for removing cooked sausage or vegetables and draining excess liquid.
- Soup ladle – For serving the soup easily into bowls.
Flavor Variations & Add-Ins
- Spicier sausage or add red pepper flakes for a bit of heat that livens up the soup.
- Use smoked sausage instead of fresh for a deeper, smoky flavor.
- Include other vegetables like carrots or celery for extra crunch and sweetness.
- Top with chopped fresh herbs such as parsley, basil, or thyme for added freshness.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed and sliced or crumbled
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 3 large potatoes, peeled and cut into chunks (Yukon Gold or Russet work well)
- 1 cup cherry tomatoes, halved or diced (optional)
- 4 cups kale, stems removed and leaves chopped
- 1 cup heavy cream or half and half
- 1 tsp dried Italian seasoning or 1 tbsp fresh mixed herbs (thyme, oregano, basil)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook, making it a quick and hearty meal you can enjoy any day of the week.
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it into bite-sized pieces as it cooks. Brown the sausage thoroughly, then use a slotted spoon to remove it and set aside.
2. Sauté Onion and Garlic:
In the same pot, add the diced onion. Cook for about 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Broth and Potatoes:
Pour in the chicken broth and bring to a boil. Add the potato chunks and cook until they are tender but still holding their shape, about 10-15 minutes.
4. Add Vegetables and Seasonings:
Stir in the cherry tomatoes (if using), kale, cooked sausage, and Italian seasoning. Let everything simmer together for about 5 minutes until the kale is wilted.
5. Finish with Cream and Seasoning:
Reduce heat to low. Gently stir in the heavy cream and heat through, but avoid boiling to prevent curdling. Taste and season the soup with salt and black pepper as needed.
6. Serve:
Serve the soup hot, topping each bowl with freshly grated Parmesan cheese. Enjoy it with some crusty bread for a satisfying, comforting meal.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps the sausage cook evenly and prevents excess moisture in the soup.
What Can I Substitute for Kale?
If you don’t have kale or prefer a milder green, spinach or Swiss chard work well as substitutes. Add them toward the end of cooking since they wilt faster than kale.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm on medium-low heat to maintain the soup’s creamy texture, stirring occasionally.
