Sausage Kale Potato Soup
Sausage Kale Potato Soup is an easy, hearty, and delicious soup. This creamy soup is a family favorite that will keep you warm and cozy all winter!
I love a big bowl of cozy soup and this Sausage Kale Potato Soup is one of our family's favorites. It's such an easy recipe that I've been making for years, but it's so delicious I thought it was time to share it. I also love this soup because it only gets one pot dirty and comes together so quickly!
Bonus is that, just like my Meatball Tortellini Soup and Chicken Taco Soup, it can be made into a freezer meal!
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Why You'll Love This Recipe
- Simple Ingredients - this soup recipe has simpler whole ingredients that are easy to find and nutritious!
- Full of Vegetables - this soup has carrots, onion, potatoes, and kale, meaning it packs a punch of nutrition!
- Delicious - this soup gets so much flavor from the Italian sausage and vegetables!
Ingredients
Mild Italian Sausage - Italian sausage adds a ton of flavor to this soup!
Butter - I add some butter to sauté the vegetables in.
Onion and Carrots - carrots and onions add flavor and nutrition to this sausage kale soup.
Garlic - three cloves garlic for delicious garlic flavor.
Chicken Broth - the savory base of the soup.
Heavy Cream - while some sausage kale potato soups call for two cups of cream, I only add ¾ cup to make this soup creamy and delicious.
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Sausage - I use mild Italian sausage but you can really use any type of sausage that you like in this sausage potato soup. You can use chicken sausage, turkey sausage, kielbasa, chorizo, Andouille, or deer sausage.
Spice it Up - if you want a little kick to your soup, you can add some red pepper flakes, hot Italian sausage, or cayenne pepper.
Type of Potato - I use small yellow and red potatoes but you can use russet potatoes or Yukon gold potatoes.
Different Greens - instead of kale, you can use spinach or Swiss chard. You can also add a couple stalks of chopped celery if you want.
Add Beans - this kale soup would be delicious with some cannellini beans or white beans added to it. This would increase the fiber and nutrition of the soup.
Dairy-Free - if you want to make this dairy free, use olive oil instead of butter, and use a non-dairy unsweetened milk or just omit the cream altogether.
Add Spices - this soup has a ton of flavor from the sausage and vegetables, but if you want you can add some dried oregano, Italian seasoning, smoked paprika, or dried thyme, to taste.
Step by Step Instructions
Photo 1. Add sausage to a large dutch oven or soup pot and cook over medium-high heat, breaking it into small pieces as it cooks. Once browned, drain the excess fat.
Photo 2. Add the butter, carrots, and onion, and cook until tender, about 5-7 minutes.
Photo 3. Add three cloves of garlic, season with salt and black pepper, stir to combine, and cook another. minute.
Photo 4. Add the potatoes and broth and bring to a boil. Reduce the heat to medium heat to medium low heat and simmer for 20 minutes.
Photo 5. Add the chopped kale and cook for 5 more minutes.
Photo 6. Stir in the cream. Serve and enjoy!
Expert Tips
Serving Suggestion - I love serving this soup topped with some shredded or shaved Parmesan cheese and with a loaf of French bread. If you want to serve a salad, my Brussels Sprout and Kale Salad or Shredded Brussels Sprout and Pomegranate Salad would be great choices.
Storage - store leftovers in an airtight container in the refrigerator for up to 3 days.
Slow Cooker Instructions - while this comes together super quickly on the stovetop, you can also make it in the slow cooker. Simply sauté the sausage in a pan or in the slow cooker if yours has a sauté function. Then add the sausage, onion, carrots, garlic, broth, salt, and pepper to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the kale and cook another 15 minutes, until wilted. Finally stir in the cream.
Freezer Meal - you can make this into a freezer meal. Simply brown the sausage and then add the sausage, onion, carrots, garlic, and potatoes to a freezer bag. I always add chicken bouillon instead of broth to the freezer bag to minimize bulk in my freezer. Then I add the amount of water necessary for the bouillon once I'm ready to cook. Add the kale to a separate freezer bag and tape it to the other one so they don't get separated in the freezer, and then add it at the end. I don't freeze the cream. Instead, I buy it when I know I am going to make the soup. If you're looking for other freezer meals, check out my Freezer Meal Guide and Freezer Breakfast Croissant Sandwiches.
Recipe FAQs
I use baby red and yellow potatoes but russet and Yukon would also work.
Yes! Simply brown the sausage and then cook the soup without the kale and cream in a slow cooker for 5 minutes on high pressure or in the slow cooker for 3-4 hours on high or 6-7 hours on low.
Other Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Sausage Kale Potato Soup
Ingredients
- 1 lb mild Italian sausage
- 2 tablespoon unsalted butter
- 1 white onion diced
- 3 carrots peeled and diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1 lb red and yellow potatoes diced
- 2 cups kale finely chopped
- ¾ cup heavy cream
- shredded Parmesan cheese for topping
Instructions
- Add sausage to a large soup pot or Dutchmen oven. Cook over medium-high heat, breaking it into small pieces as it cooks, until browned.
- Remove excess grease.
- Add the butter, onion, and carrots, and cook until softened, about 5-7 minutes, stirring often.
- Add the garlic, and season with salt and pepper, and cook another minute.
- Add the potatoes, broth, and water. Bring to a boil, reduce heat to medium, and simmer for 15-20 minutes.
- Add the chopped kale and cook another 5 minutes.
- Stir in the cream.
- Serve topped with shredded Parmesan and enjoy!
