Sausage Potato and Kale Soup Recipe: Easy One-Pot Comfort Food
I made this Sausage, Potato, and Kale Soup on a rainy afternoon, and let me tell you—it was everything I needed in a bowl. Creamy, cozy, and packed with flavor, it came together so easily and filled the kitchen with the most comforting aroma.
I love how the smoky sausage, tender potatoes, and leafy kale blend into something that feels homemade and hearty. It’s the kind of recipe that makes you want to go back for seconds… or thirds. Trust me, this one’s a keeper!
Ingredients
Each ingredient adds depth and comfort to the bowl—just don’t cut corners where it matters!
- 1 lb Italian sausage (use spicy or mild based on your heat preference; casing removed)
- 4 cups chicken broth (use low-sodium for better control of saltiness)
- 2 cups half-and-half (adds creamy richness without being too heavy)
- 1 cup whole milk (balances the half-and-half and helps thin the broth slightly)
- 4 medium potatoes, peeled and diced into even chunks (Russet or Yukon Gold work best for a soft, hearty texture)
- 1 small onion, finely chopped (adds sweetness and depth when sautéed)
- 1 teaspoon dried oregano (for a warm, herby undertone)
- ½ teaspoon red pepper flakes (adjust to taste if you like extra heat)
- ¼ teaspoon ground black pepper (adds subtle spice)
- 3 cups kale, chopped with stems removed (use fresh kale—it holds texture better than frozen)
Note: Serves 4 generously. You can easily double the recipe for a bigger batch or meal prep.
Variations
Want to switch things up? Try these easy, tasty twists!
- Dairy-Free: Replace the half-and-half and milk with unsweetened almond, oat, or coconut milk.
- Meat-Free: Use plant-based sausage or crumbled tofu for a vegetarian version.
- Extra Veggies: Add chopped carrots, celery, or even diced tomatoes to boost the veggie content.
- Low-Carb Option: Swap potatoes with cauliflower florets to cut down the carbs.
- More Protein: Stir in cooked white beans for extra heartiness and protein.
Cooking Time
Here’s what to expect when planning your cook:
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
Equipment You Need
Make the process smoother with these kitchen tools:
- Large Soup Pot: For browning sausage and simmering everything together.
- Sharp Knife: To chop potatoes, onions, and kale efficiently.
- Cutting Board: Helps you prep all your ingredients neatly.
- Ladle: Makes serving easier without the mess.
- Wooden Spoon: Great for stirring while sautéing and simmering.
How to Make Sausage, Potato, and Kale Soup?
Making this soup is super simple, even for beginners. Here’s how I did it step by step.
Brown the Sausage
Start by heating a large soup pot over medium-high heat. Add the Italian sausage and cook for about 10 minutes, breaking it apart with a wooden spoon as it browns. You want it fully cooked with crispy, golden edges. Drain off any excess fat before moving to the next step.
Add the Potatoes and Broth
Once the sausage is browned and fragrant, toss in your diced potatoes, chopped onions, oregano, red pepper flakes, and black pepper. Pour in the chicken broth and give it all a good stir. Bring the pot to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, or until the potatoes are fork-tender.
Stir in the Cream and Kale
Lower the heat and slowly pour in the half-and-half and whole milk. Stir well so the broth becomes smooth and creamy. Add the chopped kale and simmer for another 10 minutes until the kale softens but still keeps a bit of texture. The broth will thicken slightly, and all the flavors will come together beautifully.
Taste and Serve
Once everything is cooked, give the soup a final taste. Adjust the seasoning if needed. Ladle into bowls and top with extra red pepper flakes, black pepper, or even grated Parmesan if you’re feeling fancy. I love pairing it with crusty bread on the side—it’s the perfect combo!
Additional Tips for Making This Recipe Better
After making this a few times, I’ve picked up some simple tricks that make a big difference.
- Grate cheese fresh if you’re adding Parmesan—pre-shredded doesn’t melt as well.
- Use fresh kale instead of frozen for better texture and vibrant color.
- Cut potatoes evenly to ensure they all cook at the same time and don’t turn to mush.
- Don’t skip browning the sausage well—it builds flavor right from the start.
- Warm your milk/cream slightly before adding to prevent curdling.
How to Serve Sausage, Potato, and Kale Soup?
This soup is hearty enough to stand on its own, but here are a few ways to elevate the presentation and flavor.
Serve it in deep bowls with a drizzle of olive oil or a sprinkle of red pepper flakes on top. I also like grating some fresh Parmesan or tossing on crumbled bacon for a more indulgent twist. Pair it with crusty sourdough, garlic toast, or a light salad on the side for a full meal that looks as good as it tastes.
Nutritional Information
Here’s a quick snapshot of what you’re eating in every bowl:
- Calories: 266
- Protein: 11g
- Carbohydrates: 16g
- Fat: 18g
Note: Nutritional values are approximate and based on standard ingredient choices.
Make Ahead and Storage
Want to enjoy this soup later? It stores beautifully and reheats like a dream.
Refrigeration
Let the soup cool completely before storing. Transfer to an airtight container and keep in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring frequently to keep the cream from separating.
Freezing
This soup freezes well for up to 3 months. Cool fully before portioning into freezer-safe containers. Thaw overnight in the fridge, then reheat on the stove until hot. Stir well before serving.
Why You’ll Love This Recipe?
This soup checks all the right boxes for a cozy, crave-worthy meal. Here’s why it stands out:
- So Easy to Make: The whole thing comes together in under an hour using just one pot. Less mess, more comfort!
- Customizable: From spice level to dairy alternatives, you can tweak it to your liking.
- Nutritious Yet Comforting: It has that “feel-good” vibe while still being full of wholesome ingredients.
- Meal Prep Friendly: Make a big batch and enjoy it all week long or freeze it for later.
- Satisfies Everyone: Whether it’s a family dinner or a solo meal, this soup is always a hit.
Sausage Potato and Kale Soup Recipe
Ingredients
Method
- Start by heating a large soup pot over medium-high heat. Add the Italian sausage and cook for about 10 minutes, breaking it apart with a wooden spoon as it browns. You want it fully cooked with crispy, golden edges. Drain off any excess fat before moving to the next step.
- Once the sausage is browned and fragrant, toss in your diced potatoes, chopped onions, oregano, red pepper flakes, and black pepper. Pour in the chicken broth and give it all a good stir. Bring the pot to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, or until the potatoes are fork-tender.
- Lower the heat and slowly pour in the half-and-half and whole milk. Stir well so the broth becomes smooth and creamy. Add the chopped kale and simmer for another 10 minutes until the kale softens but still keeps a bit of texture. The broth will thicken slightly, and all the flavors will come together beautifully.
- Once everything is cooked, give the soup a final taste. Adjust the seasoning if needed. Ladle into bowls and top with extra red pepper flakes, black pepper, or even grated Parmesan if you’re feeling fancy. I love pairing it with crusty bread on the side—it’s the perfect combo!
Notes
- Grate cheese fresh if you’re adding Parmesan—pre-shredded doesn’t melt as well.
- Use fresh kale instead of frozen for better texture and vibrant color.
- Cut potatoes evenly to ensure they all cook at the same time and don’t turn to mush.
- Don’t skip browning the sausage well—it builds flavor right from the start.
- Warm your milk/cream slightly before adding to prevent curdling.
