Sausage, Potato, and Kale Soup

Why You’ll Love This Recipe

This Sausage, Potato, and Kale Soup is a one-pot meal that delivers warmth and satisfaction. The combination of smoky sausage, earthy kale, and creamy potatoes creates a balanced and nourishing dish. It's easy to prepare and can be customized to suit your taste preferences.

Ingredients

• 1 pound Italian sausage (casings removed if using links)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 6 cups chicken broth

• 4 medium potatoes, peeled and diced (Yukon Gold or red potatoes recommended)

• 4 cups kale, chopped (stems removed)

• 1 cup heavy cream or half-and-half

• Salt and pepper, to taste

• Grated Parmesan cheese, for serving (optional)

Directions

1. Prepare the Sausage: If using sausage links, remove the casing by slicing it lengthwise and peeling it off. This allows the sausage to crumble more easily during cooking.

2. Sauté the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5–7 minutes.

3. Sauté the Vegetables: Add the chopped onion to the pot with the sausage. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Add Broth and Potatoes: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15–20 minutes.

5. Add Kale and Cream: Stir in the chopped kale and cook until wilted, about 5 minutes. Slowly pour in the heavy cream or half-and-half, stirring to combine. Heat through but do not bring to a boil.

6. Season and Serve: Taste the soup and add salt and pepper as needed. Ladle into bowls and serve with grated Parmesan cheese and crusty bread, if desired.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Spicy Version: Use hot Italian sausage or add red pepper flakes to the soup for a spicy kick.

• Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken broth. Add more vegetables like carrots and celery for extra flavor and texture.

• Cheesy Twist: Stir in ½ cup of grated Parmesan cheese into the soup before serving for a cheesy, rich flavor.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over low heat until heated through.

• Reheating: When reheating, you may need to add a bit more broth or cream to reach the desired consistency.

FAQs

How can I make this soup dairy-free?

To make this soup dairy-free, omit the heavy cream and Parmesan cheese. Use a dairy-free cream alternative and ensure your sausage does not contain dairy.

Can I use a different type of sausage?

Yes, you can use different types of sausage such as turkey sausage, chicken sausage, or even chorizo for a different flavor profile.

What type of potatoes are best for this soup?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for soups. Starchy potatoes like Russets can become mushy and may not hold up as well.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the sausage and sauté the onions and garlic first, then transfer everything to the slow cooker. Add the broth and potatoes, and cook on low for 6–7 hours. Add the kale and cream in the last 30 minutes of cooking.

How can I make this soup spicier?

To add heat, use hot Italian sausage or add red pepper flakes to the soup. Adjust the amount to your desired spice level.

Can I use frozen kale?

Yes, you can use frozen kale. Add it to the soup during the last 10 minutes of cooking to ensure it doesn't become overcooked.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free. However, always check the labels of your sausage and broth to ensure they do not contain gluten.

Can I add beans to this soup?

Yes, adding beans like cannellini or white beans can enhance the soup's heartiness and provide additional protein. Add them along with the potatoes.

How can I make this soup lower in fat?

Use lean sausage or turkey sausage, and substitute the heavy cream with a lower-fat milk or a dairy-free alternative.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. In fact, the flavors often improve after sitting for a day. Store it in the refrigerator and reheat before serving.

Conclusion

Sausage, Potato, and Kale Soup is a comforting and versatile dish that can be customized to suit your taste preferences. Whether you enjoy it spicy, creamy, or with added vegetables, this soup is sure to become a favorite in your recipe rotation.

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This hearty and flavorful soup combines savory sausage, tender potatoes, and nutritious kale in a creamy broth, making it the perfect comfort food for chilly days.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 lb sausage (Italian or your choice), casing removed if using links

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken broth (or vegetable broth for vegetarian option)

4 cups diced potatoes (Yukon Gold or red potatoes preferred)

4 cups chopped kale

½ to ¾ cup heavy cream or half-and-half

Salt and pepper, to taste

Grated Parmesan cheese, for serving (optional)

Crusty bread, for serving (optional)

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Instructions

1. If using sausage links, remove casing by slicing lengthwise and peeling it off to allow crumbling.
2. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it apart, until browned and cooked through (5–7 minutes).
3. Add chopped onion to the pot; cook until translucent, about 5 minutes. Add minced garlic and cook 1 more minute until fragrant.
4. Pour in chicken broth, scraping up browned bits from the pot bottom. Add diced potatoes and bring to a boil.
5. Reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
6. Stir in chopped kale and cook until wilted, about 5 minutes.
7. Slowly stir in heavy cream or half-and-half; heat through but do not boil.
8. Season with salt and pepper to taste. Serve with grated Parmesan cheese and crusty bread, if desired.

Notes

• Use hot Italian sausage or add red pepper flakes for a spicy version.
• For a vegetarian option, omit sausage and use vegetable broth; add more vegetables like carrots and celery.
• Stir in Parmesan cheese before serving for a cheesy twist.
• Store leftovers in the refrigerator up to 3 days or freeze up to 3 months.
• Reheat gently, adding broth or cream if needed to adjust consistency.
• This soup is naturally gluten-free, but verify sausage and broth labels.
• Can be made in a slow cooker by browning sausage and sautéing onions/garlic first, then cooking on low 6–7 hours.
• Use frozen kale by adding it in the last 10 minutes of cooking.
• Adding beans like cannellini enhances heartiness and protein.

Nutrition

• Serving Size: 1 bowl (about ¼ of recipe)
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 55mg