Sausage Potato and Kale Soup is a hearty and comforting bowl full of tasty ingredients like savory sausage, tender potatoes, and fresh kale. The flavors come together in a cozy broth that feels like a warm hug on a chilly day. It’s simple, filling, and packed with good stuff that makes you feel satisfied after just one spoonful.
I love making this soup on a lazy weekend, especially when I want something easy but still full of flavor. The sausage adds a nice little kick, while the potatoes make it extra creamy and comforting without needing dairy. And kale? It sneaks in some greens that soften just right, giving every bite a perfect balance of textures. I always find myself adding a pinch of red pepper flakes for a little extra heat.
One of my favorite ways to enjoy this soup is with warm crusty bread right out of the oven. It’s great for dunking and makes the whole meal feel even more satisfying. This recipe is also a winner because it keeps well for leftovers, which means I get to enjoy that cozy feeling all week long without much effort. It’s definitely a go-to soup that never disappoints!
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a rich, meaty flavor and a little spice if you choose spicy sausage. If you want to keep it lighter, try turkey sausage or plant-based sausage alternatives. Both still add great taste!
Potatoes: Yukon gold potatoes are perfect because they hold their shape but also soften nicely. Russet potatoes can work too, but they may break down more and make the soup thicker.
Kale: Fresh kale adds a nice green touch and texture. If you don’t have kale, try Swiss chard or spinach. Just add them later as they cook faster than kale.
Heavy Cream: This makes the soup creamy and smooth. For a lighter option, use half-and-half or coconut milk, but keep in mind the flavor will be a bit different.
Chicken Broth: Use low-sodium broth so you can control the saltiness better. Vegetable broth also works well for a meatless option.
How Do You Cook the Sausage and Keep it Tasty Without Drying Out?
Cooking sausage well is key to rich flavor. Here’s how I do it:
- Heat oil over medium, then add sausage. Break it up gently with a spoon.
- Cook slowly, stirring often, so bits brown evenly without drying out.
- Remove browned sausage once cooked; leave drippings—they add extra flavor for sautéing onions and garlic next.
This way, you get tender, flavorful sausage pieces that really boost the soup’s taste.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s perfect for simmering everything together and keeping things hot.
- Wooden spoon or spatula – easy for stirring and breaking up the sausage evenly.
- Knife and cutting board – for chopping onions, garlic, kale, and potatoes.
- Can opener – if using canned diced tomatoes.
- Measuring spoons and cups – makes adding ingredients precise and simple.
Flavor Variations & Add-Ins
- Use smoked sausage instead of Italian for a deeper, smoky flavor.
- Add chopped carrots or celery along with onions for extra crunch and sweetness.
- Stir in a pinch of red pepper flakes for some heat.
- Top with grated mozzarella or cheddar instead of Parmesan for a different cheesy touch.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and simmering all ingredients together.
- Wooden spoon or spatula – for stirring and breaking up sausage as it cooks.
- Knife and cutting board – to chop the onion, garlic, potatoes, and kale.
- Measuring cups and spoons – to measure broth, cream, and spices accurately.
- Can opener – to open the diced tomatoes can.
- Slotted spoon – to remove browned sausage from the pot if needed.
Variations You Can Try
- Switch the sausage: Use spicy Italian sausage for more heat or chicken sausage for a lighter option.
- Add extra veggies: Carrots, celery, or bell peppers can add more flavor and texture.
- Make it dairy-free: Substitute heavy cream with coconut milk or omit it for a lighter broth-based soup.
- Swap the kale: Try spinach or Swiss chard if you prefer milder greens.
- Boost the spice: Add red pepper flakes or a dash of hot sauce to give the soup a little kick.
- Add beans: White beans or cannellini beans can make the soup heartier.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents releasing excess water into the soup.
How Long Does This Soup Keep in the Fridge?
Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm it evenly.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup in advance and refrigerate. The flavors often become even better the next day. Just reheat slowly and add extra broth or cream if it thickens too much.
Can I Substitute the Heavy Cream?
You can use half-and-half or coconut milk as a lighter or dairy-free alternative. Keep in mind the soup will be less rich but still tasty and creamy.
