Sausage, Potato, and Kale Soup

Sausage, Potato, and Kale Soup is a rich, hearty dish that combines savory sausage, tender potatoes, and nutritious kale in a creamy, flavorful broth. It’s the ultimate comfort food—warming, filling, and perfect for cozy dinners or weekend meal prep. This one-pot wonder is easy to prepare and sure to become a favorite in your home.

Why You’ll Love This Recipe

• One-pot meal with minimal cleanup
• Balanced, comforting, and packed with flavor
• Ready in under an hour
• Easy to adapt to different diets and spice preferences
• Great for leftovers and meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 4 cups chicken broth
• 3 cups diced potatoes (Yukon Gold or russet)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 4 cups chopped kale, stems removed
• 1 cup heavy cream
• 2 tbsp olive oil (if needed for sautéing)

Directions

1. Cook the sausage: In a large pot or Dutch oven over medium heat, cook the sausage until browned and crumbled. If there’s excess grease, drain most of it, leaving about 1 tablespoon.
2. Sauté aromatics: Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
3. Add broth and potatoes: Pour in chicken broth and stir in the potatoes, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
4. Add kale and cream: Stir in the chopped kale and heavy cream. Simmer for another 5–10 minutes until the kale is wilted and tender.
5. Serve: Taste and adjust seasoning if needed. Serve hot with crusty bread or a side salad.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Vegetarian: Use plant-based sausage and vegetable broth.
• Spicy: Use hot Italian sausage and more chili flakes.
• Lighter: Swap heavy cream for half-and-half or full-fat coconut milk.
• Low-carb: Replace potatoes with cauliflower florets.
• Extra flavor: Add a Parmesan rind during simmering and remove before serving.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Let cool completely before freezing.
• Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or cream if needed.

FAQs

Can I make this soup ahead of time?

Yes! It tastes even better the next day and stores well in the fridge or freezer.

What type of sausage is best?

Italian sausage—either mild or spicy—works great. You can also try smoked sausage or chorizo.

Do I have to peel the potatoes?

It’s up to you. Yukon Gold skins are thin and fine to leave on. Russets should be peeled for the best texture.

Can I use spinach instead of kale?

Absolutely. Add it at the end and cook just until wilted, about 1–2 minutes.

What if I don’t want to use cream?

Try coconut milk, cashew cream, or leave it out entirely for a broth-based version.

Is this soup gluten-free?

Yes, as long as your sausage and broth are certified gluten-free.

How do I thicken the soup?

Mash a few of the cooked potatoes in the pot or stir in a cornstarch slurry.

Can I use pre-cooked sausage?

Yes, just dice it and add it during the onion step to warm it through and build flavor.

What should I serve with this soup?

Crusty bread, garlic toast, or a simple salad make excellent pairings.

Can I double this recipe?

Yes, double all ingredients and use a large pot. Great for freezing or feeding a crowd.

Conclusion

Sausage, Potato, and Kale Soup is a warm and hearty dish that brings together robust flavors and wholesome ingredients in every spoonful. Whether you’re serving it for a weeknight dinner or meal prepping for the week, this soup is an easy and satisfying choice that’s sure to become a staple.

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