Sausage Potato and Kale Soup

This hearty sausage potato and kale soup brings together rich flavors and wholesome ingredients for a comforting meal that feels like home. Whether you want a cozy dinner on a chilly evening or a nourishing dish packed with protein and greens, this soup fits the bill perfectly.

I started making this soup when I wanted something filling but quick to prepare on busy weeknights. It quickly became a family favorite, especially because the kale adds a nice earthy touch without overpowering the comforting sausage and cream.

Gather Your Ingredients

• One pound Italian sausage: either mild or spicy for flavor control
• One tablespoon olive oil: to sauté and add richness
• One large onion: finely chopped to build a savory base
• Two cloves garlic: minced for aromatic depth
• Four cups chicken broth: provides a light but flavorful soup foundation
• Three or four medium potatoes: peeled and diced for body and creaminess
• Four cups chopped kale: with stems removed for nutrition and texture
• One cup heavy cream or half-and-half: to add smoothness and a hint of indulgence
• Salt and pepper: to taste for seasoning
• Half teaspoon red pepper flakes: adds subtle heat if desired
• Half teaspoon dried thyme or Italian seasoning: to give a warm herbal note

How to Make It

Heat the oil and spices:

Heat the olive oil over medium heat in a large pot or Dutch oven. If using, stir in the red pepper flakes and dried thyme or Italian seasoning to release their aromas.

Cook sausage:

Cook the sausage in the pot until golden and slightly crisp on the edges. This will render flavorful fat that infuses the soup. Remove the sausage and set aside to add back later.

Sauté onion and garlic:

Add the chopped onion and garlic to the sausage fat in the pot. Cook over medium-low heat for about eight minutes, stirring occasionally until the onions turn golden and soft. This slow sauté brings out sweetness and builds a savory foundation.

Combine ingredients and simmer:

Return the sausage to the pot, then add diced potatoes and chicken broth. Stir to combine. Cover and simmer gently for about 15 to 20 minutes or until the potatoes are fork-tender and the broth is infused with sausage flavor.

Add kale and cream:

Add the chopped kale and heavy cream to the soup. Lower the heat and simmer gently for a few minutes until the kale wilts and the soup is creamy and well blended. Taste and adjust seasoning with salt and pepper carefully, keeping in mind the broth and sausage add saltiness.

Serve:

Serve hot with extra freshly ground black pepper on the side.

My favorite part has to be the kale. It adds a fresh bitterness that balances the richness beautifully and keeps the soup from feeling too heavy. One family moment I treasure is when my kids tried this for the first time, hesitant at first because of the greens, but then requesting seconds and asking me to make it again the next week.

Flavor Boosters

Choose sausages with good quality meat and natural casings if possible for best texture. Yukon gold potatoes hold their shape nicely while russets break down to thicken the soup. Fresh kale looks better when bright green and firm, avoid limp leaves.

Serving Suggestions

This soup pairs perfectly with crusty bread to soak up the creamy broth. A light green salad with a zesty vinaigrette balances the rich soup nicely. For a heartier meal, serve alongside roasted carrots or a simple apple and celery slaw.

Creative Twists

Feel free to swap the Italian sausage for smoked kielbasa or andouille for a different smoky twist. Instead of kale, tender spinach or Swiss chard will work well if you prefer milder greens. Use vegetable broth and omit sausage for a vegetarian version rich in flavor. Heavy cream can be replaced with coconut milk for a dairy-free option with a subtle sweetness.

This soup is a forgiving and hearty meal perfect for cold evenings, quick to make, and loved by the whole family.

Common Questions About This Recipe

→ Can I use spicy sausage instead of mild?

Yes, using spicy sausage will add a noticeable heat to the dish, enhancing its flavor profile. Adjust red pepper flakes accordingly.

→ What potatoes work best in this dish?

Russet potatoes create a starchy, thick texture, while Yukon gold or red potatoes retain structure better for a chunkier bite.

→ Is there a substitute for kale?

Spinach, Swiss chard, or collard greens can be used as alternatives to kale, offering similar leafy textures and nutrients.

→ How can I thicken the broth?

Simmering the soup uncovered after adding potatoes helps break them down slightly, naturally thickening the broth without extra ingredients.

→ Can I make a vegetarian version?

Yes, omit the sausage and replace chicken broth with vegetable broth; add more vegetables like carrots and celery for depth of flavor.