Sausage Potato and Kale Soup is a hearty and comforting bowl that’s full of warm flavors. With chunks of tender potatoes, savory sausage, and leafy kale swimming in a rich broth, this soup feels like a true hug in a bowl. It’s the kind of meal that fills you up and makes you feel cozy on cooler days.
I love how easy this soup is to make but how satisfying it turns out. The sausage adds just the right amount of spice and depth, while the potatoes soften into the broth, making every spoonful creamy even without cream. Adding kale gives a nice pop of green and a healthy touch that balances the richness perfectly.
My favorite way to serve this soup is with some crusty bread on the side for dipping. It’s always a hit with friends and family because it’s both simple and packed with flavor. Whenever I make it, I find myself wanting leftovers for the next day—this soup just keeps tasting better as the flavors settle.
Key Ingredients & Substitutions
Italian Sausage: This adds rich flavor and a bit of spice. You can swap it with turkey sausage for a leaner option or use plant-based sausage for a vegetarian version.
Potatoes: Yukon Golds hold their shape nicely, but russets work well too if you want a softer texture. Sweet potatoes are a tasty twist if you like a hint of sweetness.
Kale: This hearty green adds color and nutrition. If you don’t have kale, try spinach or Swiss chard. Just add them closer to the end since they cook faster.
Heavy Cream: It makes the broth creamy and smooth. You can substitute with half-and-half or coconut milk for a dairy-free choice, but add it carefully to avoid curdling.
How Can You Get Perfect Sausage Browning and Flavor?
Brown the sausage well for the best depth of flavor. Here’s how:
- Heat oil first to medium, then add sausage, breaking it into small pieces.
- Don’t stir too often; let it sit a minute to get a nice brown crust.
- Once browned, remove some fat if excess, so your soup isn’t greasy.
This step really builds a flavor base that makes your soup taste rich and hearty.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it holds all the ingredients and allows you to simmer the soup nicely.
- Wooden spoon or ladle – for stirring the sausage, vegetables, and broth to keep everything moving as it cooks.
- Knives and cutting board – handy for chopping vegetables and kale quickly and safely.
- Measuring cups and spoons – to ensure your broth, cream, and seasonings are just right.
Flavor Variations & Add-Ins
- Swap Italian sausage for turkey or chicken sausage for a leaner option. It keeps the flavor but reduces fat.
- Mix in cooked bacon or pancetta for a smoky twist, adding extra depth to the soup.
- Add a squeeze of lemon or splash of vinegar before serving to brighten the flavors.
- Throw in red pepper flakes or hot sauce if you like extra heat.
How to Make Sausage Potato and Kale Soup
Ingredients You’ll Need:
- 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 medium potatoes (Yukon gold or russet), peeled and cut into chunks
- 5 cups (1.2 L) chicken broth
- 1 cup (240 ml) water
- 1 bunch kale, stemmed and chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook. So in about 40 minutes total, you’ll have a warm, tasty, and satisfying bowl of soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it into small pieces with a spoon. Cook it for about 5 to 7 minutes, until it’s nicely browned and cooked through.
2. Add Onion and Garlic:
Next, add the diced onion to the pot. Cook with the sausage until the onion becomes soft and clear, about 4 minutes. Stir in the minced garlic and cook for another minute until you can smell its aroma.
3. Add Vegetables and Broth:
Add the carrots and potatoes to the pot, stirring to coat them with the sausage mixture. Pour in the chicken broth and water. Sprinkle in the oregano and red pepper flakes, if you want a little heat. Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 minutes until the potatoes are tender.
4. Add the Kale:
Stir in the chopped kale and keep cooking for 5 to 7 minutes, until the kale is wilted and tender.
5. Finish with Cream and Seasoning:
Turn the heat down so the soup is warm but not boiling. Pour in the heavy cream and mix well. Season with salt and black pepper to suit your taste.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle with grated Parmesan cheese on top for a delicious finish. If you like, serve it with warm crusty bread to dip and enjoy every bite.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or quickly in cold water, then pat dry to avoid extra moisture in the pot.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after a day. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cream from curdling.
What Can I Substitute for Heavy Cream?
You can use half-and-half or coconut milk for a lighter or dairy-free version. Add it slowly and warm gently to prevent curdling and maintain a creamy texture.
How Should I Store Leftovers?
Let the soup cool completely, then refrigerate in an airtight container for up to 3 days. It also freezes well—cool completely, freeze in portions, and thaw overnight in the fridge before reheating.
