Sausage Potato and Kale Soup is a hearty, comforting bowl full of chunky potatoes, savory sausage, and tender kale leaves. The sausage gives it a rich, meaty flavor, while the potatoes add a nice, soft texture that just warms you up from the inside out. The kale brings a fresh, slightly earthy taste, balancing the bowl beautifully.
I love making this soup on chilly days because it’s so filling and easy to whip up. It feels like a big, cozy hug in a bowl. One of my favorite tricks is to brown the sausage really well before adding everything else—that little bit of crispiness makes the soup even more satisfying. Plus, you don’t have to be fancy with the ingredients, which makes it a great go-to meal when you want something simple but tasty.
For serving, I like to spoon it into big bowls and add a sprinkle of parmesan on top or a piece of crusty bread on the side for dipping. It’s the kind of soup where the flavors get better the next day, so leftovers are always a treat. Whenever I make this, it’s a hit with friends and family, and I always feel like it brings people together around the table.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and texture. If you want a lighter option, try turkey sausage or plant-based sausage. Just brown it well for the best taste.
Potatoes: Yukon gold or russet potatoes work great here. They hold their shape but soften nicely. Sweet potatoes can be a tasty, colorful swap too!
Kale: Use curly kale as it holds up well in soup, but if you prefer a milder taste, spinach or Swiss chard are good substitutes.
Heavy Cream: It makes the soup creamy and smooth. For a lighter alternative, try half-and-half or coconut milk, though it will change the flavor slightly.
Chicken Broth: This is the soup base. Vegetable broth can be used to keep it vegetarian if you swap out the sausage for a plant-based protein.
How Do You Get the Sausage Flavor to Really Shine in the Soup?
Start by browning and crumbling the sausage well in the pot. This step is key because it develops rich flavor and texture that shines in the final soup.
- Heat a good drizzle of olive oil over medium heat.
- Cook the sausage without stirring too much so it can brown properly.
- Break the sausage into small chunks for even cooking and more surface area to brown.
- Remove the browned sausage before adding onions and garlic, then add it back later to keep its texture.
This method helps you get those yummy browned bits while preventing the sausage from overcooking and becoming dry.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it holds everything and distributes heat evenly.
- Wooden spoon or spatula – perfect for stirring the sausage and vegetables without scratching the pot.
- Chef’s knife and cutting board – handy for chopping onions, garlic, potatoes, and kale.
- Measuring spoons and cups – helps add ingredients accurately, especially with spices and liquids.
Flavor Variations & Add-Ins
- Use spicy chorizo instead of Italian sausage for a bold flavor twist.
- Add a splash of hot sauce or cayenne pepper for more heat.
- Swap kale for spinach or Swiss chard for a milder taste and different textures.
- Stir in cooked beans or corn to add some extra heartiness and sweetness.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy, casing removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced into chunks
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook. In just around 40 minutes, you’ll have a cozy, delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon. Cook it for about 5 to 7 minutes until it’s nicely browned and cooked through. Then, take the sausage out using a slotted spoon and set it aside. This step gives the soup a great meaty flavor.
2. Cook the Onion and Garlic:
In the same pot, add the diced onion and cook for about 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute, just until you can smell its lovely aroma.
3. Combine Potatoes, Broth, Tomatoes, and Sausage:
Add the browned sausage back into the pot. Then stir in the diced potatoes, chicken broth, drained diced tomatoes, dried oregano, and crushed red pepper flakes if you like a little spicy kick. Mix everything well to combine.
4. Simmer Until Potatoes Are Tender:
Bring the soup to a boil, then turn the heat down to low. Cover the pot and let it simmer for 15 to 20 minutes until the potatoes are soft and cooked through.
5. Add Kale:
Stir in the chopped kale and cook the soup for another 5 minutes until the kale is wilted and tender.
6. Finish with Cream and Seasoning:
Pour in the heavy cream and gently stir. Taste the soup and add salt and freshly ground black pepper as you like. Heat it through but avoid boiling after adding the cream to keep it smooth.
7. Serve and Enjoy:
Spoon the soup into bowls and sprinkle grated Parmesan cheese on top for a yummy finishing touch. Enjoy your warm, comforting bowl of Sausage Potato and Kale Soup!
Can I Use Ground Turkey or Chicken Instead of Italian Sausage?
Absolutely! Ground turkey or chicken can be used for a leaner soup. Just brown it thoroughly like the sausage to develop flavor, and consider adding extra seasoning since these meats are milder.
Can I Substitute Kale with Another Green?
Yes! Spinach or Swiss chard are great alternatives. Add them towards the end of cooking as they wilt faster than kale.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze This Soup?
You can freeze the soup but omit or reduce the heavy cream before freezing. Add cream when reheating to keep the texture creamy and fresh.
