Some soups need a long ingredient list and an entire afternoon to come together. This sausage potato and kale soup is not one of them.
This Sausage Potato and Kale Soup Recipe starts with browned Italian sausage and builds a creamy, peppery broth around tender potatoes and ribbons of kale.
It is a one pot dinner that tastes like it simmered all day, even though it only takes about an hour.
I make it on busy weeknights, on cold weekends, and any time I need a bowl of something warm and filling.
If you love this combination, you will also enjoy my zuppa toscana, which shares the same sausage, potato, and kale flavors.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sausage Potato and Kale Soup Recipe
This soup hits every comfort food note at once. It is creamy, savory, a little spicy, and packed with hearty ingredients that make it a complete meal in one bowl.
- Everything cooks in one pot. Cleanup is quick, and the sausage fat builds a big flavor base for the whole soup.
- The ingredient list is short. Most of it comes from the grocery store in one trip, and many items are probably already in your kitchen.
- It is creamy without being heavy. A mix of milk and half-and-half gives the broth a silky body without needing a roux.
- The flavor is bold. Italian sausage, oregano, and red pepper flakes season the soup from the inside out.
- It is easy to adjust. You can make it mild or spicy, thicker or brothier, and swap the sausage or greens to suit your pantry.
- It reheats beautifully. The flavors settle in overnight, which makes leftovers even better than the first bowl.
You might also enjoy: Creamy Sausage and Potato Soup
Ingredients
This recipe uses simple, everyday ingredients, and the sausage does most of the flavor work.
If you like the sausage and broth base here, my Italian sausage soup uses the same browning technique.
- 1 pound bulk Italian sausage, mild or hot
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 pounds baby red potatoes, cut into 1/2 inch cubes (about 4 cups)
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup half-and-half
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, plus more to taste
- 4 cups packed chopped kale, thick stems removed (about 1 small bunch)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- Freshly grated Parmesan cheese, for serving (optional)
Kitchen Equipment Needed
You do not need anything fancy for this soup, but a heavy pot makes a real difference.
A sturdy pot holds steady heat, which keeps the creamy broth from scorching on the bottom.
- Dutch oven or large stockpot (at least 5 quarts)
- Sharp chef’s knife
- Sturdy cutting board
- Wooden spoon or sturdy spatula for breaking up the sausage
- Ladle for serving
- Measuring cups and spoons
- Vegetable peeler (optional, if you prefer peeled potatoes)
Read Also: Parmesan Italian Sausage Soup
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups like this one in my own kitchen.
Each one solves a small problem, from scorched pots to gritty kale, and if you enjoy this style of cooking you may also like my chicken sausage soup.
1. Lodge 6 Quart Enameled Cast Iron Dutch Oven
I reach for this pot for almost every soup I make.
It holds heat evenly, so the milk and half-and-half stay gently simmering without scorching on the bottom, and the enameled interior wipes clean easily.
2. OXO Good Grips Salad Spinner
Kale holds onto grit, and nobody wants a sandy spoonful.
A salad spinner washes and dries the leaves in under a minute, so they wilt into the soup instead of watering it down.
3. Cuisinart Smart Stick Immersion Blender
If you like a thicker, more velvety soup, this tool is a lifesaver.
A few quick pulses right in the pot thicken the broth by breaking down some of the potatoes, with no extra dishes to wash.
4. Victorinox Fibrox Pro 8 Inch Chef’s Knife
Cubing a pound and a half of potatoes goes much faster with a truly sharp knife.
This one is lightweight, comfortable, and keeps its edge, and it costs far less than most premium knives.
Step-by-Step Instructions: How to Make Sausage Potato and Kale Soup
Follow these steps in order and you will have a pot of creamy soup in about an hour.
The same slow simmer that builds flavor here is the trick behind my chicken kale soup too.
1. Prep the Ingredients
- Rinse the baby red potatoes under cool running water and scrub off any dirt. Leave the skins on for extra texture, or peel them if you prefer.
- Cut the potatoes into 1/2 inch cubes so they cook evenly. Place them in a bowl and set them aside.
- Finely dice the yellow onion and mince the garlic. Keep them in separate small bowls, since they go into the pot at different times.
- Remove the thick center ribs from the kale by holding the stem and pulling the leaves away. Chop the leaves into bite-sized pieces, wash them well, and dry them thoroughly.
- Measure the broth, milk, half-and-half, oregano, red pepper flakes, salt, and pepper so everything is ready to go.
2. Brown the Sausage
- Heat a large Dutch oven or stockpot over medium-high heat for about 1 minute.
- Add the bulk Italian sausage and crumble it into small pieces with a wooden spoon.
- Cook for 8 to 10 minutes, stirring often, until the sausage is browned and no pink remains.
- Tilt the pot and spoon out most of the grease, leaving about 1 tablespoon behind for sautéing the onion. Discard the rest.
3. Cook the Onion, Garlic, and Spices
- Add the diced onion to the pot with the sausage.
- Cook for 4 to 5 minutes, stirring often, until the onion is soft and translucent.
- Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for about 1 minute, just until fragrant.
4. Add the Liquids and Potatoes
- Pour in the chicken broth and scrape the bottom of the pot with your spoon to loosen the browned bits, since they carry loads of flavor.
- Stir in the milk and half-and-half.
- Add the cubed potatoes and stir to combine.
- Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low right away. Avoid a hard, rolling boil so the dairy stays smooth.
5. Simmer Until the Potatoes Are Tender
- Partially cover the pot and let the soup simmer gently for 25 to 30 minutes.
- Stir every 5 to 10 minutes so nothing sticks to the bottom.
- Poke a potato cube with a fork. It should slide in easily and the potato should feel soft but not mushy.
6. Add the Kale
- Stir the chopped kale into the pot a handful at a time. It will look like a lot at first, but it wilts down quickly.
- Simmer uncovered for 10 to 15 minutes, until the kale is tender and bright green.
- Stir occasionally and taste a piece of kale to check that it is soft enough for your liking.
7. Season and Serve
- Stir in the kosher salt and the freshly ground black pepper. Taste the soup and adjust the seasoning, adding more red pepper flakes if you want extra heat.
- Remove the pot from the heat and let it rest for 5 minutes so the soup thickens slightly.
- Ladle the soup into warm bowls and finish each one with freshly grated Parmesan cheese, if you like.
Tips for The Best Sausage Potato and Kale Soup
A few small habits make this soup consistently good. These are the lessons I learned after making it many times.
- Choose your sausage wisely. Mild Italian sausage gives a gentle flavor, while hot Italian sausage adds real heat, so pick the one that fits your table.
- Drain most of the grease. A little fat adds flavor, but too much leaves the soup greasy, so keep only about 1 tablespoon in the pot.
- Cut the potatoes evenly. Pieces of the same size cook at the same speed, so you will not end up with some hard cubes and some falling apart.
- Keep the simmer gentle. High heat can cause milk and half-and-half to separate, so low and slow is the way to go.
- Add the kale at the end. Kale needs only 10 to 15 minutes, and cooking it any longer turns it dull and soft.
- Season at the end. Sausage and broth both bring salt, so taste before you add any more.
- Let it rest. Five minutes off the heat helps the broth thicken and the flavors come together.
For another potato soup with bold, savory flavor, try the potato bacon soup from my kitchen.
Serving Suggestions
This soup is filling enough to be the whole meal, but a few simple sides round it out nicely.
Think of something crusty for dipping and something fresh to balance the richness.
- Serve it with warm, crusty bread or garlic toast for soaking up every last drop.
- Top each bowl with freshly grated Parmigiano Reggiano for a salty, nutty finish.
- Add a crisp green salad with a lemony vinaigrette to cut through the cream.
- Offer extra red pepper flakes at the table for anyone who likes more heat.
- Pair it with a wedge of buttery cornbread for a true comfort food dinner.
- Sprinkle chopped fresh parsley on top for a pop of color.
Great alongside: Skillet Cornbread
Variations of Sausage Potato and Kale Soup
Once you have the classic version down, it is easy to play with.
These swaps keep the soul of the soup while changing the flavor just a bit.
- Smoky version: Use smoked andouille sausage in place of Italian sausage for a deeper, spicier flavor.
- Lighter version: Use turkey or chicken Italian sausage and swap the half-and-half for more milk.
- Bacon version: Cook 4 slices of chopped bacon in the pot first, then brown the sausage in the bacon fat.
- Sweet potato version: Replace half of the potatoes with cubed sweet potato for a touch of sweetness.
- Bean version: Stir in one drained can of white beans along with the kale for extra fiber and protein.
- Dairy-free version: Use unsweetened full-fat coconut milk or a rich oat milk in place of the milk and half-and-half.
- Thicker version: Mash a few potato cubes against the side of the pot, or pulse the soup briefly with an immersion blender.
If you like adding beans to your soups, my white bean and kale soup is another cozy option.
Storage and Reheating
This soup keeps well, and many people say it tastes even better the next day.
Cool it completely before storing, since leaving hot soup out for too long is never a good idea.
- Refrigerator: Store leftovers in airtight containers for up to 4 days.
- Freezer: Freeze in freezer-safe glass meal prep containers for up to 2 months, leaving a little room at the top for expansion. The potatoes may soften a bit after freezing.
- Thawing: Move the container to the refrigerator the night before and let it thaw slowly.
- Stovetop reheating: Warm the soup in a pot over low to medium-low heat, stirring often, until hot all the way through.
- Microwave reheating: Heat single servings in 60 second bursts, stirring between each, until steaming.
- Thinning: If the soup has thickened, stir in a splash of milk or broth while reheating.
Read Also: Crockpot Potato Soup Recipe
Nutritional Facts
The numbers below are an estimate for one serving, which is about 1 1/2 cups of soup.
They will shift depending on the brand of sausage you use and how much grease you drain.
- Calories: about 410
- Protein: about 19 g
- Carbohydrates: about 29 g
- Total fat: about 25 g
- Saturated fat: about 10 g
- Fiber: about 3 g
- Sugar: about 7 g
- Sodium: about 920 mg
Looking for another hearty bowl built around potatoes? My beef and potato soup is just as filling.
Health Benefits of Key Ingredients
This soup is a comfort food, but the ingredients do bring some real nutrition to the table.
The vegetables in particular add vitamins, minerals, and fiber to every bowl.
- Kale: A leafy green rich in vitamin K, vitamin A, and vitamin C, along with fiber and antioxidants.
- Potatoes: A good source of potassium and vitamin C, and the skins add extra fiber.
- Italian sausage: Provides protein and B vitamins that help keep you full and satisfied.
- Garlic and onion: Both add flavor with very few calories and contain helpful plant compounds.
- Milk and half-and-half: Contribute calcium and protein, which support strong bones.
- Chicken broth: Adds liquid and savory depth, and the low-sodium version helps you control the salt.
For more leafy green ideas, try: Kale Salad
FAQs About Sausage Potato and Kale Soup
1. Can I use a different type of sausage?
Yes, you can use smoked sausage, andouille, turkey sausage, or chicken sausage.
Choose a bulk or ground style, or slice links into rounds and brown them well.
Each type changes the flavor and the salt level, so taste the soup before adding extra salt.
2. What kind of kale works best?
Curly kale and lacinato (also called Tuscan or dinosaur) kale both work well.
Lacinato is a bit more tender, while curly kale holds its texture a little longer.
Remove the thick center ribs either way, because they stay tough even after simmering.
3. How do I make the soup thicker?
Mash a few cooked potato cubes against the side of the pot with your spoon.
This releases starch and thickens the broth naturally.
You can also pulse the soup briefly with an immersion blender, or simmer it uncovered for a few extra minutes.
4. Can I freeze this soup?
Yes, it freezes fine for up to 2 months in airtight containers. The texture of the potatoes and the creamy broth may change slightly after thawing.
Reheat it slowly over low heat and stir in a splash of milk if it looks thick or separated.
5. Can I make this in a slow cooker?
Yes, brown the sausage and onion on the stove first, then transfer them to the slow cooker with the broth, potatoes, oregano, and red pepper flakes.
Cook on low for 6 to 7 hours, until the potatoes are tender.
Stir in the milk, half-and-half, and kale during the last 30 minutes so the dairy stays smooth and the kale stays green.
For another cozy potato soup, try my ham and potato soup.
Sausage Potato and Kale Soup
Ingredients
- 1 pound bulk Italian sausage mild or hot; 450g
- 1 medium yellow onion about 1 cup or 150g, finely diced
- 3 cloves garlic minced
- 1 1/2 pounds baby red potatoes about 680g or 4 cups, cut into 1/2 inch cubes
- 3 cups low-sodium chicken broth about 720ml
- 1 cup whole milk about 240ml
- 1 cup half-and-half about 240ml
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes plus more to taste
- 4 cups kale packed chopped, thick stems removed; about 1 small bunch
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- freshly grated Parmesan cheese optional, for serving
Equipment
- Dutch Oven or Large Stockpot at least 5 quarts
- Sharp chef’s knife
- Sturdy cutting board
- Wooden spoon or sturdy spatula for breaking up the sausage
- Ladle for serving
- Measuring cups and spoons
- Vegetable peeler (optional, if you prefer peeled potatoes)
- Salad spinner (optional, for washing and drying kale)
- Immersion blender (optional, for a thicker soup)
Method
- Rinse and scrub the potatoes, cut into 1/2 inch cubes, and set aside. Finely dice the onion, mince the garlic, and remove the thick ribs from the kale before chopping and drying it well.
- Heat a large Dutch oven over medium-high heat, add the sausage, and crumble it while cooking 8 to 10 minutes until browned. Spoon out most of the grease, leaving about 1 tablespoon.
- Add the diced onion and cook 4 to 5 minutes until soft and translucent. Stir in the garlic, oregano, and red pepper flakes and cook about 1 minute until fragrant.
- Pour in the broth and scrape up the browned bits, then stir in the milk, half-and-half, and potatoes. Bring to a gentle boil, then immediately reduce the heat to low.
- Partially cover and simmer gently for 25 to 30 minutes, stirring every 5 to 10 minutes, until a fork slides easily into the potatoes.
- Stir in the chopped kale a handful at a time and simmer uncovered for 10 to 15 minutes until tender and bright green.
- Stir in the salt and pepper, taste and adjust seasoning, then remove from the heat and rest 5 minutes. Ladle into bowls and top with Parmesan if desired.
Nutrition
Notes
- Choose mild Italian sausage for a gentle flavor or hot Italian sausage for real heat, and taste before adding extra salt since both sausage and broth bring sodium.
- Drain most of the grease, keeping only about 1 tablespoon in the pot so the soup is not greasy.
- Cut the potatoes into even 1/2 inch cubes so they cook at the same rate.
- Keep the simmer gentle; a hard rolling boil can cause the milk and half-and-half to separate.
- Add the kale at the end and cook only 10 to 15 minutes so it stays tender and bright green.
- Let the soup rest 5 minutes off the heat before serving to help the broth thicken and the flavors come together.
- For a thicker soup, mash a few potato cubes against the side of the pot or pulse briefly with an immersion blender.
- Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months; the potatoes may soften after freezing.
- Reheat slowly over low to medium-low heat, stirring often, and thin with a splash of milk or broth if the soup has thickened.
- Slow cooker option: brown the sausage and onion first, then cook with broth, potatoes, oregano, and red pepper flakes on low 6 to 7 hours, stirring in the milk, half-and-half, and kale during the last 30 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sausage potato and kale soup is one of those recipes that earns a permanent spot in your cold weather rotation.
It is simple, deeply flavorful, and forgiving, which makes it perfect for cooks of every level.
I hope you give it a try soon and enjoy that first spoonful of creamy, peppery broth.
If you make it, leave a comment below and let me know how it turned out, and feel free to share it with someone who could use a warm bowl tonight.
Recommended:
- Sausage Tortellini Soup Recipe
- Cabbage and Sausage Soup Recipe
- Baked Potato Soup Recipe
- Cajun Potato Soup Recipe
- Tuscan Ribollita Soup Recipe
