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SAUSAGE POTATO AND KALE SOUP centered hero view, clean and uncluttered
Joe Rooney

Sausage Potato and Kale Soup: A Delicious Cozy Treat

This hearty sausage potato and kale soup is a delicious cozy treat perfect for warming up on chilly days. Featuring savory Italian sausage, tender potatoes, and nutritious kale, this one pot sausage soup combines comfort with wholesome ingredients. Enjoy a bowl of this easy sausage soup that serves as a satisfying comfort food soup or a healthy kale soup option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound (450 grams) Italian sausage (mild or spicy, depending on preference)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (about 1 liter) chicken broth
  • 3-4 medium potatoes, peeled and diced
  • 4 cups kale, washed and chopped (stems removed)
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (for added heat, optional)
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
  • Grated Parmesan cheese for serving (optional)
  • Crusty bread for serving (optional)

Method
 

  1. Prepare the sausage by removing casing if using links, then crumble it.
  2. Chop onion, mince garlic, peel and dice potatoes, and chop kale after removing stems.
  3. Heat olive oil in a large pot over medium heat.
  4. Add sausage and cook, breaking into pieces, until browned and cooked through (5-7 minutes).
  5. Drain excess fat leaving about 1 tablespoon for flavor if needed.
  6. Add chopped onion and cook until translucent (about 5 minutes).
  7. Add minced garlic and cook for another minute until fragrant.
  8. Add red pepper flakes and dried thyme or Italian seasoning if using, stir to combine.
  9. Pour in chicken broth, scraping up browned bits from the pot.
  10. Add diced potatoes and bring to a boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
  11. Stir in chopped kale and cook until wilted and tender (about 5 minutes).
  12. Slowly add heavy cream or half-and-half, stirring gently to combine. Heat through without boiling.
  13. Season with salt and pepper to taste.
  14. Serve hot, optionally topped with grated Parmesan and accompanied by crusty bread.

Notes

  • Use mild or spicy Italian sausage to adjust flavor. Russet potatoes will thicken the soup more, while Yukon gold or red potatoes hold their shape better. Substitute kale with spinach, Swiss chard, or collard greens if preferred. Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently to avoid curdling the cream.