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Sausage Potato and Kale Soup Recipe
Ash Tyrrell

Sausage Potato and Kale Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 49 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.