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When I married Jeremy, I found that this man can (and will) rate every bowl of soup on a secret five-star system.
Enter the Kale Potato and Sausage Soup.
After one spoonful of this Kale Potato and Sausage Soup goodness, he raised his eyebrows, nodded three times, and declared it “weeknight gold.”
Translation: it’s now on permanent rotation at our house.
Why do we love it?
First, it’s true comfort food without the nap-inducing heaviness.
Tender Yukon Gold potatoes, ribbons of curly kale, and crumbles of sweet Italian sausage swim in a creamy chicken broth that tastes like a hug.
Second, it’s fast—just 45 minutes from “I’m hungry” to “Dinner’s ready!”
And third, it reheats like a dream, so tomorrow’s lunch is already solved.
Plus, the ingredient list is everyday stuff you can grab at any grocery store.
No hunting for fancy truffle oil or unicorn tears here.
HA! Just olive oil, a dutch oven, and simple veggies.
You can even swap in turkey sausage, go dairy-free with coconut milk, or pump up the protein with cannellini beans.
If you’re craving something warm on those cold winter nights (or just need a cozy dish after a long day) this hearty soup is your new best friend.
Jeremy says so, and frankly, he has excellent taste. Let’s make some Kale Potato and Sausage Soup!
Some of our other favorite SOUP RECIPES we have on our site include: Copycat Chili’s Chicken Enchilada Soup, Creamy Wild Rice Soup Recipe, and Thai Red Curry Soup with Chicken.
WHY THIS RECIPE WORKS:
- One Pot, Minimal Mess
Everything happens in a single large pot or dutch oven, so cleanup is quick—more time to enjoy that crusty bread. - Balanced & Hearty
Starchy Yukon Gold potatoes thicken the broth naturally, while fresh kale adds vitamins and color. The sausage brings protein and a little heat. - Flexible for Any Pantry
Swap in vegan sausage, red potatoes, or even add cannellini beans. The method stays the same, so you won’t lose flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Italian sausage
- chicken or vegetable broth
- potatoes
- salt & black pepper
- chopped kale
- half and half (or heavy cream)
- carrots
- celery
- all-purpose flour
- diced onion
- butter
HOW TO MAKE KALE POTATO AND SAUSAGE SOUP:
- Heat a Dutch oven or 4-quart pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into pieces, until browned and fully cooked. Drain the drippings, reserving 1 tablespoon.
- Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.
- Sprinkle the flour over the veggies and stir to coat evenly.
- Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Season with additional salt and pepper as needed. Add the sausage back to the pot, along with the kale. Stir and simmer on low heat until the kale is tender.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF SAUSAGE IS BEST?
We love sweet Italian sausage for that classic flavor.
Want a kick?
Use hot Italian sausage instead.
Need a lighter bowl?
Try turkey sausage or a vegan meat brand like Field Roast.
In the end, you can really decide for yourself what the best option is.
CAN I ADD MORE VEGETABLES?
Sure thing! Toss in baby spinach, red pepper flakes for spice, or extra leafy greens like Swiss chard.
This soup welcomes all veggies.
CAN THIS BE MADE AHEAD?
Absolutely. In fact, the next day the flavors deepen even more. I mean, who doesn’t want leftovers when you find an awesome recipe like this one?
Cool, stash in an airtight container, and reheat over medium-low heat.
ANY ADDITIONS?
Oh, I can imagine all sorts of ingredients here. Probably more than I’m able to list!
- extra red pepper flakes for little heat
- handful of cannellini beans for fiber
- splash of bone broth for added protein
- diced red potatoes for chunkier texture
- sprinkle of Italian seasoning
- drizzle of olive oil right before serving
- crunchy croutons or garlic bread on top
- grated Parmesan or Pecorino cheese
- chopped sun-dried tomatoes
- squeeze of fresh lemon for brightness
ANY SUBSTITUTIONS?
Simple swaps here. If you have any others that you’d like to add, let me know in the comments!
- Chicken broth → vegetable broth for vegetarian version
- Half and half → whole milk or coconut milk
- Italian sausage → pork sausage, Spanish chorizo, or vegan sausage
- Yukon Gold potatoes → russet potatoes or red potatoes
- Kale → baby spinach or escarole
- Butter → olive oil for dairy-free
HOW TO STORE:
ROOM TEMPERATURE: Keep no longer than 2 hours on the counter.
REFRIGERATOR: Store in an airtight container up to 4 days. Reheat over medium heat until hot.
FREEZER: Ladle into freezer bags, remove air, and freeze flat up to 2 months.
Thaw overnight in fridge, then warm slowly; add a splash of chicken stock if the soup thickens too much.
DANA’S TIPS AND TRICKS:
- Brown First, Season Later – Searing sausage at medium-high heat builds flavor; add salt after broth so it doesn’t turn too salty.
- Cut Even Potatoes – 1-inch cubes ensure tender potatoes in 20 minutes.
- Thicken Naturally – Mash a few cooked potatoes and stir back in for creamy broth without extra flour.
- Watch the Cream – Keep the soup at a gentle simmer; rolling boils can cause curdling.
- Leftovers Love Low Heat – Reheat slowly to keep the dairy smooth.
- Serve with Crunch – A slice of crusty bread or garlic bread turns this soup into a full meal.
This Kale Potato and Sausage Soup is the definition of a hearty soup.
Big flavors, simple steps, and hug-in-a-bowl vibes Jeremy and I can’t resist.
Keep the recipe card handy for chilly nights, lazy Sundays, or whenever you need quick comfort.
One spoonful, and you might just give it a five-star rating, too!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Creamy Kale, Potato and Sausage Soup
Ingredients
- 1 lb Italian sausage casing removed or ground meat (however with this will need more extra seasoning like salt, pepper or all purpose seasoning)
- 6 cups chicken or vegetable broth
- 4 Golden potatoes diced thick, when cut it came out about 2 ½ cups
- ½ teaspoon salt or to taste
- Black pepper to taste
- 4 cups kale chopped roughly
- 1 cup half and half
- ¾ cup carrot diced into circles or half moons, not too thick
- ½ cup celery medium diced
- 2 tablespoons all purpose flour
- ¾ cup brown onion diced
- 1 tablespoon butter I used unsalted
Instructions
- Heat a Dutch oven or 4-quart pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into pieces, until browned and fully cooked. Drain the drippings, reserving 1 tablespoon.1 lb Italian sausage
- Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.¾ cup carrot, ½ cup celery, ¾ cup brown onion, 1 tablespoon butter
- Sprinkle the flour over the veggies and stir to coat evenly.2 tablespoons all purpose flour
- Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.6 cups chicken or vegetable broth, 4 Golden potatoes, 1 cup half and half
- Season with additional salt and pepper as needed. Add the sausage back to the pot, along with the kale. Stir and simmer on low heat until the kale is tender.½ teaspoon salt or to taste, Black pepper to taste, 4 cups kale
Notes
- Brown First, Season Later – Searing sausage at medium-high heat builds flavor; add salt after broth so it doesn’t turn too salty.
- Cut Even Potatoes – 1-inch cubes ensure tender potatoes in 20 minutes.
- Thicken Naturally – Mash a few cooked potatoes and stir back in for creamy broth without extra flour.
- Watch the Cream – Keep the soup at a gentle simmer; rolling boils can cause curdling.
- Leftovers Love Low Heat – Reheat slowly to keep the dairy smooth.
- Serve with Crunch – A slice of crusty bread or garlic bread turns this soup into a full meal.
Nutrition
Love This Recipe?
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These look and taste amazing – Thanks for the recipe!