Spicy Sausage Potato Soup Recipe

Ash Tyrrell

Spicy Sausage Potato Soup Recipe

I just made this Spicy Sausage Potato Soup, and wow—what a flavorful bowl of comfort! It’s the kind of recipe that fills your kitchen with the best smells and leaves everyone asking for seconds.

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Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

2 tablespoons olive oil – helps brown the sausage and sauté veggies evenly
2 links spicy or mild sausage casings removed – spicy sausage brings the bold flavor; go for quality here
¾ cup yellow onion diced – adds sweetness and depth
½ cup carrot sliced – gives the soup a touch of color and natural sweetness
¼ cup celery sliced – for that classic soup base flavor
2 teaspoons smoked paprika – adds a deep smoky spice
2 garlic cloves minced – fresh garlic boosts flavor
1 lb Yukon gold or red potatoes diced – they stay creamy and hold their shape well
2 cups kale stems removed – brings nutrients and texture
32 oz chicken broth – choose low-sodium to control salt levels
1 cup water – helps thin the broth to the perfect consistency
Salt and pepper to taste – adjust as needed
Fresh parsley for garnish – adds a pop of freshness

Method

Start by heating olive oil in a large pot over medium heat. Add the sausage and break it up as it cooks. You want it nicely browned and fully cooked. Once done, remove it from the pot but keep the flavorful grease—it’s liquid gold for this soup.
In the same pot, add a bit more oil if needed. Toss in the onion, carrot, and celery. Let them cook until softened and fragrant. Stir in the garlic and smoked paprika. This quick step builds a delicious, aromatic base for the soup.
Now add the diced potatoes and pour in the chicken broth and water. Stir well and bring it all to a gentle boil. Once bubbling, reduce the heat and let it simmer. This gives the potatoes time to soften and soak up all those delicious flavors.
Once the potatoes are tender, it’s time to add the kale and cooked sausage back to the pot. Stir everything together and let it cook for a few more minutes until the kale is wilted and the sausage is heated through. Taste and season with salt and pepper as needed.
When everything’s hot and ready, ladle the soup into bowls. Top with a little fresh parsley for color and freshness. I love serving it piping hot with crusty bread on the side—it’s pure comfort in a bowl.

Notes

Use Fresh Garlic and Onion: It adds way more flavor than powdered versions.
Chop Evenly: Uniform pieces help everything cook at the same time.
Simmer Gently: Don’t boil too hard or the potatoes may fall apart.
Adjust Spice Slowly: Start with less paprika or sausage if you’re spice-sensitive—I learned this the hard way once!
Don’t Skip the Garnish: That little bit of fresh parsley really brightens the final dish.