Sausage Potato and Kale Soup is a hearty, comforting bowl that’s full of flavor and perfect for cooler days. It combines savory sausage, tender chunks of potato, and vibrant kale in a warm, satisfying broth that feels like a big, cozy hug. The mix of ingredients makes for a nice balance of textures, with the sausage adding a bit of spice and the kale bringing a fresh, earthy touch.
I love making this soup when I want something simple but special at the same time. It’s one of those recipes where everything comes together easily, but the taste makes it feel like you spent hours in the kitchen. My tip is to cook the sausage until it’s nicely browned before adding the potatoes and kale—that way, the flavors really deepen and make the soup extra tasty.
Serving it with a slice of crusty bread is my favorite way to enjoy this soup. It’s perfect for lunch or dinner, especially when you’re craving something filling but not too heavy. Plus, it’s a great way to sneak some greens onto the table without anyone noticing—kale blends right into the broth and adds a wonderful color and boost of nutrients. This soup has quickly become one of my go-tos when I want something warm, healthy, and delicious all at once.
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup, adding flavor and protein. You can swap it for turkey sausage or omit for a vegetarian version, replacing it with mushrooms for a meaty texture.
Kale: Fresh kale gives a nice earthy flavor and bright color. If you don’t have kale, try spinach or Swiss chard—just add them near the end as they cook faster.
Potatoes: I like using Yukon Gold for their creamy texture, but russets or red potatoes work well too. Dicing them evenly helps them cook through perfectly.
Heavy Cream: This adds richness and smoothness but can be swapped with half-and-half or coconut milk for a lighter or dairy-free option.
How Do You Ensure the Potatoes Cook Just Right Without Turning Mushy?
Cooking potatoes in soup can be tricky—too long and they fall apart, too short and they stay hard. Here’s my tip:
- Cut potatoes into uniform, medium-sized chunks, about 1-inch pieces.
- Add them after sautéing the aromatics (onions and garlic) to the broth and cook gently.
- Simmer gently, not boiling hard, for 15-20 minutes until tender when pierced with a fork.
- If you want firmer potatoes, check early and remove when just tender enough.
Keeping an eye on the potatoes while simmering helps keep the soup texture just right—comforting without being mushy.
Equipment You’ll Need
- Large soup pot – I recommend a 6-8 quart pot to give everything enough space to cook evenly and prevent splashing.
- Wooden spoon – great for stirring ingredients and scraping up flavorful bits from the bottom of the pan.
- Sharp knife and cutting board – essential for chopping the kale, potatoes, onions, and sausage safely and quickly.
- Measuring spoons and cups – helps you add precise amounts of herbs, liquids, and seasonings for the best flavor.
- Stirring ladle – useful for serving the hot soup easily without spilling.
Flavor Variations & Add-Ins
- Try swapping the sausage for cooked chicken or turkey sausage for a leaner option or add in some cooked bacon crumbles for extra smoky flavor.
- Mix in other greens like spinach or Swiss chard for different textures and colors; add them near the end of cooking.
- Add a splash of hot sauce or red pepper flakes if you like your soup with a little more heat.
- Stir in a squeeze of lemon juice before serving to brighten the flavors and give it a fresh kick.
Sausage Potato And Kale Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), sliced or crumbled
- 4 cups kale, chopped (remove tough stems)
- 3 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- Grated Parmesan cheese for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time for chopping and slicing, plus about 30 minutes of cooking. In total, plan for about 40 minutes to enjoy a warm, hearty bowl of soup.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large soup pot over medium heat. Add the sausage and cook until nicely browned and fully cooked, breaking it apart if crumbled. Once done, scoop it out and set aside, keeping the flavorful oil in the pot for the next steps.
2. Cook Onion and Garlic:
In the same pot, add the chopped onion. Stir and cook until the onion becomes soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for 1 more minute until fragrant, stirring to avoid burning.
3. Add Potatoes and Seasonings:
Stir in the diced potatoes, thyme, salt, black pepper, and red pepper flakes if using. Mix everything together well so the seasonings coat the potatoes evenly.
4. Simmer the Soup:
Pour in the chicken broth and water. Turn the heat up to bring the soup to a boil, then lower it to a gentle simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
5. Add Sausage and Kale:
Return the cooked sausage to the pot. Add the chopped kale and cook for 5-7 minutes more until the kale is wilted and tender, stirring occasionally.
6. Stir in Cream and Finish:
Pour in the heavy cream and heat the soup gently, but avoid boiling it. Taste and adjust salt and pepper as needed.
7. Serve and Garnish:
Ladle the hot soup into bowls and top with grated Parmesan cheese. Enjoy your cozy, delicious soup!
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 refrigerator overnight or use the defrost setting on your microwave. This helps the sausage cook evenly and prevents the soup from becoming watery.
Can I Make Sausage Potato and Kale Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over medium heat, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator. The soup will keep well for about 3 days. You can also freeze it for up to 2 months — thaw overnight in the fridge before reheating.
Can I Substitute the Kale with Another Green?
Yes! Spinach, Swiss chard, or collard greens work well as replacements. Just add more delicate greens like spinach in the last couple of minutes of cooking to avoid overcooking.