Sausage Potato and Kale Soup is a hearty and comforting bowl that’s perfect for chilly days. It brings together savory sausage, tender chunks of potato, and vibrant kale for a filling meal with lots of good flavors and textures. The sausage adds a bit of spice and richness, while the potatoes make it nice and smooth, and the kale gives it a fresh, green touch.
I love making this soup when I need something warm and satisfying but don’t want to spend all day in the kitchen. It’s pretty simple to throw together, and the flavors really come alive as it simmers. One of my favorite tricks is to brown the sausage well before adding the other ingredients—this step really lifts the taste and gives the soup a nice depth without any extra fuss.
My favorite way to serve this soup is with a slice of crusty bread or some crunchy crackers on the side. It’s also great for making ahead of time because the flavors get even better the next day. Whenever I make this soup, it feels like a cozy hug in a bowl that’s perfect for sharing with family and friends on a cool evening.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold flavor and a bit of spice. If you want it milder, choose sweet sausage or turkey sausage. For a vegetarian option, try seasoned plant-based sausage.
Potatoes: I use Yukon Gold or Russets because they hold shape but get creamy. You can swap for sweet potatoes for a slightly sweeter taste and extra color.
Kale: Fresh kale adds great texture and nutrition. If you don’t have kale, spinach or Swiss chard work well. Just add them toward the end since they cook faster.
Heavy Cream: Cream makes the soup rich and smooth. For a lighter version, try half-and-half or coconut milk, but the flavor and texture will change a bit.
How Do You Get the Best Flavor from Browning Sausage?
Cooking the sausage well the first time is key to a tasty soup. Here’s how I do it:
- Heat the oil on medium-high so the pan is hot when the sausage hits it.
- Break the sausage into small pieces and spread them out evenly in the pan, giving them room to brown.
- Don’t stir too often—let the meat brown for 2-3 minutes at a time. This builds rich flavor.
- Once browned and fully cooked, remove the sausage before cooking the onions to avoid overcooking the meat.
This step makes a big difference and sets a solid flavor base for the whole soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and is big enough for all the ingredients.
- Wooden spoon or spatula – for stirring and breaking up the sausage.
- Knife and cutting board – to dice onions, chop kale, and cut potatoes easily.
- Measuring spoons and cups – for spices, cream, and broth to keep things accurate.
- Can opener – to open the diced tomatoes.
Flavor Variations & Add-Ins
- Swap sausage for cooked chicken or turkey to lighten it up or for a different flavor.
- Use kale or spinach—spinach will wilt faster—if you prefer a milder green.
- Add a pinch of smoked paprika or cumin for a smoky or warmer spice flavor.
- Finish with a squeeze of lemon juice or a splash of balsamic vinegar for a bright, tangy finish.
How to Make Sausage Potato and Kale Soup?
Ingredients You’ll Need:
- 1 lb (about 450g) Italian sausage (mild or spicy, removed from casings)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 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 thyme
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30-35 minutes to cook, making the total time around 45 minutes. It’s a quick and satisfying meal you can have ready nicely within an hour.
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage, breaking it up with your spoon or spatula. Cook until browned and fully cooked, about 5 to 7 minutes. When done, scoop the sausage out and set it aside.
2. Cook Onions and Garlic:
In the same pot, add the diced onion. Cook until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute until you can smell that lovely aroma.
3. Add Potatoes, Broth & Seasonings:
Return the cooked sausage to the pot. Add the diced potatoes, chicken broth, drained diced tomatoes, dried thyme, crushed red pepper flakes if you like some heat, and salt and pepper to taste. Bring the soup to a gentle simmer, cover, and let it cook until the potatoes are tender—about 15 to 20 minutes.
4. Add Kale and Finish the Soup:
Stir in the chopped kale and cook for about 5 to 7 minutes until the greens have wilted but still look bright and fresh. Reduce the heat to low and gently stir in the heavy cream. Warm the soup through but don’t let it boil, so the cream stays smooth and doesn’t curdle.
5. Serve and Enjoy:
Taste your soup and add more salt or pepper if needed. Ladle it into bowls and sprinkle with grated Parmesan cheese and fresh parsley. Serve while hot, ideally with some crusty bread to soak up the delicious broth.
Can I Use Frozen Sausage for This Soup?
Yes! Just be sure to fully thaw the sausage before cooking. Thaw it in the fridge overnight or use the defrost setting on your microwave. Cooking it from frozen can make it cook unevenly.
Can I Substitute Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk, but add it towards the end and warm gently to avoid curdling. Coconut milk is a great dairy-free alternative that adds a subtle richness.
How Long Can I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally so it warms evenly.
Can I Make This Soup Ahead of Time?
Yes, this soup actually tastes better the next day because the flavors meld together. Make it completely, cool it, then refrigerate. Reheat over low heat, stirring to keep the cream smooth.
