Sausage Potato and Kale Soup is a hearty and comforting bowl that combines savory sausage, tender potatoes, and nutritious kale all in one pot. The sausage adds a nice bit of spice and flavor, while the potatoes make the soup nice and filling. The kale brings in a fresh, slightly earthy taste that balances everything out perfectly.
I love making this soup on chilly days because it feels like a warm hug from the inside. What I really like about it is how easy it is to whip up, but it still tastes like you spent hours cooking. I usually brown the sausage right in the pot to get those flavorful bits stuck to the bottom, then add the potatoes and kale. It’s a simple trick that gives the soup a deeper flavor every time.
My favorite way to enjoy this soup is with a slice of crusty bread to dip into that tasty broth. It’s great for family dinners or when friends stop by unexpectedly—everyone always goes back for seconds. Plus, it’s a nice way to sneak in some greens if you have kids or picky eaters around. This soup has become one of those meals I always turn to when I want something cozy and satisfying without too much fuss.
Key Ingredients & Substitutions
Sausage: Italian sausage brings great flavor and a bit of spice. I like mild for a gentler taste, but spicy works if you want more heat. You can swap for turkey or chicken sausage for a lighter option.
Potatoes: Yukon gold or russet potatoes are perfect here because they hold their shape while softening. Sweet potatoes can be a fun twist, adding a touch of sweetness.
Kale: Fresh kale adds nice color and nutrition. I prefer curly kale for texture, but you can use Tuscan (dinosaur) kale or even spinach for a milder leaf.
Broth: Chicken broth gives a savory base. Vegetable broth works fine for a vegetarian-friendly version (just swap sausage for plant-based proteins).
Parmesan: Parmesan cheese adds subtle creaminess and depth. For dairy-free, try nutritional yeast for that cheesy note.
How Do I Cook the Sausage so It’s Flavorful but Not Greasy?
Browning sausage well helps develop rich flavor without making the soup greasy. Here’s how I do it:
- Heat the oil over medium heat to prevent burning.
- Add sausage, breaking it into bite-sized pieces with a spoon.
- Let it cook without stirring too often, so it gets nice browned bits (this adds flavor!)
- Once browned and cooked through, remove sausage but leave the fat in the pot to cook onions. This keeps flavor in the soup without extra grease.
This way, your soup gets a savory base, and the sausage keeps its texture and taste without being oily.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s big enough to hold the soup and allows for easy stirring.
- Sharp knife and cutting board – for chopping sausage, potatoes, onions, and kale; I like a sharp knife to make prep quick and safe.
- Wooden spoon or ladle – perfect for stirring everything together without scratching the pot.
- Measuring spoons and cups – to measure broth and seasonings, keeping the flavors balanced.
- Grater (optional) – if you’re adding fresh Parmesan, a grater helps me quickly grate the cheese right before serving.
Flavor Variations & Add-Ins
- Swap sausage for cooked chicken or turkey sausage for a leaner version that’s still tasty.
- Add chopped carrots or celery with the onions for extra veggies and sweetness.
- Use spicy sausage and extra red pepper flakes for more heat and kick.
- Stir in a splash of cream or coconut milk at the end for a richer, creamier soup.
Sausage Potato And Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced into 1-inch cubes
- 4 cups (1 liter) chicken broth
- 1 can (14.5 oz / 400g) diced tomatoes, drained
- 4 cups kale, stems removed and leaves roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, 30 minutes to cook, so plan for around 40 minutes total. Most of the time is hands-off while the potatoes and kale cook to tender perfection!
Step-by-Step Instructions:
1. Cook the Sausage
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it apart with a spoon. Cook for about 5-7 minutes until browned and cooked through. Scoop out the sausage with a slotted spoon and set it aside, keeping the flavorful fat in the pot.
2. Sauté the Onion and Garlic
Add diced onion to the pot and cook in the sausage fat until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Broth
Put the diced potatoes into the pot and pour in the chicken broth. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.
4. Combine Sausage and Seasonings
Return the browned sausage to the pot. Add the drained diced tomatoes, dried oregano, dried thyme, and crushed red pepper flakes if using. Stir everything together well.
5. Cook with Kale
Toss in the chopped kale and stir to combine. Let the soup cook for another 5-7 minutes until the kale has wilted and softened.
6. Finish and Serve
Season with salt and black pepper to your taste. Stir in the grated Parmesan cheese until it melts into the soup, adding a gentle creaminess. Ladle the soup into bowls and sprinkle with extra Parmesan and fresh parsley.
Enjoy warm, with crusty bread or your favorite side to soak up all the delicious flavors!
Can I Use Frozen Sausage for This Soup?
Yes, just be sure to fully thaw the sausage in the fridge overnight before cooking. This ensures even browning and prevents excess water from making the soup watery.
Can I Substitute Other Greens for Kale?
Absolutely! Spinach, Swiss chard, or collard greens all work well. Just add them toward the end and cook until wilted, as they may cook faster than kale.
How Long Does Leftover Soup Keep?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a little broth if it’s too thick.
Can I Make This Soup in Advance?
Definitely! The flavors actually deepen when the soup sits overnight. Make it a day ahead, then reheat thoroughly before serving. Add fresh kale right before serving if you want it to stay bright and tender.
