Sausage Potato And Kale Soup Recipe
There’s something about a hearty bowl of sausage, potato, and kale soup that just feels like home. It’s one of those cozy, soul-warming dishes that makes a dreary day suddenly feel full of warmth and comfort. Whenever the weather starts to get cooler, this is the kind of recipe I gravitate towards—it’s simple, rustic, and yet so deeply satisfying. Plus, it’s the kind of dish that has just enough balance to make it healthy-ish without skimping on flavor. Trust me, once you’ve tried this, it might just become your go-to fall soup.
The magic of sausage, potato, and kale soup 🍲
What sets this soup apart is the perfect balance of rich, smoky sausage, tender potatoes, and the slight bitterness of kale. The base of the soup is a flavorful chicken bone broth, which makes it feel wholesome without being too heavy. And don’t worry if you’re keeping an eye on carbs—there’s a way to lighten it up by swapping in cauliflower for the potatoes. I’ve made it both ways, and they’re equally delicious!
But my favorite part? It’s how the sausage adds so much depth. Whether you use smoked beef sausage, kielbasa, or andouille, its smoky flavor permeates the broth, making each bite of this soup incredibly savory and mouthwatering. I first came across a version of this recipe at a tiny little cafe in a mountain town—it was cold, and the soup felt like a warm hug in a bowl. That memory has stuck with me, and I’ve been tweaking and perfecting my own version ever since.
A walk down memory lane with this soup
I still remember the first time I made this soup at home. It was a chilly fall evening, and I’d just returned from a long hike. There’s something about spending a day outside in the crisp air that makes you crave something warm, filling, and comforting, right? I didn’t have much in my fridge—just some leftover smoked sausage and a big bag of potatoes. I threw in some kale that I’d meant to use in a salad (let’s be honest, the salad never happened), and the result was nothing short of magical. That smoky sausage mixed with the creamy, starchy potatoes and the slightly chewy kale was an instant hit. My kitchen smelled amazing, and even though I was exhausted, that first spoonful made me feel like I was being wrapped up in a warm blanket. This is the kind of recipe you’ll want to curl up with on a cold night.
The origins of sausage, potato, and kale soup
Sausage, potato, and kale soup is a hearty dish that draws inspiration from rustic European cuisines, particularly Portuguese and Italian cooking. It’s similar to the Portuguese caldo verde, a traditional kale and potato soup made with chorizo. The combination of robust, smoky sausage with tender greens and potatoes is a classic pairing that’s been around for centuries in different forms across Europe. Over time, variations of the recipe have spread and evolved, making it a beloved staple in kitchens around the world. Today, you’ll find all sorts of spins on this comforting soup—from creamy versions to broth-based ones and even low-carb adaptations.
Let’s talk ingredients: smoky, savory, and fresh
The beauty of this soup lies in the simplicity of its ingredients. Each one plays an important role, and together, they create something far more delicious than the sum of their parts.
- Smoked sausage: The star of the show! I usually opt for smoked beef sausage or kielbasa because it’s what I have on hand most of the time. But if you’re looking for something with a bit more kick, andouille sausage is fantastic too. The sausage provides the base flavor, so make sure you use one you really love.
- Potatoes (or cauliflower): Potatoes add that creamy, comforting texture, but if you’re watching your carbs, cauliflower makes an excellent substitute. Either way, you get a nice balance of creaminess and a bit of a chunky texture.
- Kale: I love using Tuscan kale (also called lacinato or dinosaur kale) because it’s slightly sweeter and more tender than curly kale. But curly kale works perfectly too! Kale gives this soup a fresh, slightly bitter edge that cuts through the richness.
- Garlic and onion: These two are the unsung heroes of flavor. A few cloves of garlic and one yellow onion are all you need to create that savory base.
- Smoked paprika: This adds an extra layer of smokiness to complement the sausage. I love sweet smoked paprika here because it doesn’t overpower the other flavors. Start with one teaspoon and add more if you’re like me and can never get enough of that smoky goodness.
- Chicken bone broth: Bone broth is super nourishing, and using a no-sodium version gives you full control over the saltiness of the soup. If you don’t have bone broth, regular chicken stock works just fine.
- Heavy cream: Just a touch of cream at the end makes the soup slightly richer and smooths out the flavors. If you want a lighter option, use half and half instead.
Kitchen gear: the essentials
You won’t need anything too fancy to whip up this soup, which is part of the charm! Here’s what I usually grab:
- Heavy-bottomed pot: A Dutch oven or large saucepan works perfectly. The heavy bottom helps evenly distribute heat, so your ingredients sauté and simmer without scorching.
- Sharp knife: You’ll be chopping onions, garlic, and slicing sausage, so a good knife is key.
- Wooden spoon or spatula: For stirring and getting all those delicious browned bits off the bottom of the pan.
- Instant Pot: If you’re short on time, the Instant Pot is a lifesaver. It cuts down the cooking time dramatically while still giving you all the flavor of a slow-simmered soup.
Step-by-step: how to make this cozy soup
Let’s cook this together, shall we? It’s a straightforward process, and if you follow these steps, you’ll have a delicious, comforting meal ready in no time.
- Brown the sausage: Heat your heavy-bottomed pot over medium heat and toss in the sausage slices. No need for extra oil—they’ll release plenty of their own. Sauté for about 2-3 minutes until golden and slightly crispy around the edges. The aroma at this stage is mouthwatering, I promise!
- Add the aromatics: Now add your finely chopped onion and minced garlic. Stir everything together and cook for about 5 minutes until the onions are soft and the garlic is fragrant. If the bottom of the pot starts to look a little dry, just splash in a tiny bit of water to loosen things up. (I’ve burned my garlic a few times by skipping this step—don’t be like me!)
- Paprika, potatoes, and broth: Add a heaping teaspoon of smoked paprika, cubed potatoes, and your chicken bone broth. Give it all a good stir. Pop a lid on and let it simmer for 15-20 minutes. The potatoes will become tender, and if you mash a few with the back of your spoon, they’ll help thicken the soup nicely.
- Wilt the kale: After your potatoes are cooked, stir in the chopped kale and heavy cream. Reduce the heat to low and simmer for 2-3 minutes, just until the kale wilts.
- Finish with black pepper: Ladle the soup into bowls, and don’t forget to finish with a few cracks of fresh black pepper. It makes all the difference!
Variations: mix it up!
Here are a few variations I’ve tried over the years:
- Low-carb version: Swap out the potatoes for cauliflower florets. They cook quickly and provide a similar texture with far fewer carbs.
- Spicy twist: Use spicy andouille sausage and add a pinch of red pepper flakes for some extra heat.
- Dairy-free: If you’re avoiding dairy, skip the heavy cream or replace it with coconut milk. The coconut flavor pairs surprisingly well with the smoked sausage!
- Vegetarian option: For a veggie version, omit the sausage and use smoked paprika and a splash of liquid smoke to bring in that smoky flavor. Add in extra veggies like carrots or celery to bulk it up.
How to serve this soup with flair
When it comes to serving this soup, I love to keep it rustic. Ladle it into big bowls and serve with some crusty bread on the side for dipping. If you’re feeling fancy, sprinkle a bit of grated Parmesan or Pecorino Romano on top. A drizzle of olive oil or a sprinkle of red pepper flakes can also elevate the presentation.
Drinks that pair perfectly
For drink pairings, I love serving this soup with a nice glass of red wine—something light like a Pinot Noir or a medium-bodied Zinfandel works beautifully. If wine isn’t your thing, try a crisp apple cider. The slight sweetness of the cider balances out the savory flavors of the soup.
Storage and reheating tips
This soup stores beautifully! Just transfer any leftovers to an airtight container and refrigerate for up to 4 days. To reheat, simply warm it up on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, just add a splash of water or broth to loosen it up.
Scaling the recipe for different serving sizes
This recipe makes about 4 servings, but it’s super easy to double or even halve depending on how many people you’re feeding. If you double it, make sure you have a pot big enough to handle all the ingredients. When halving the recipe, keep an eye on the liquid as it can reduce more quickly in a smaller batch.
Potential hiccups and friendly advice
If your soup ends up too thick, just add a bit more broth to thin it out. On the flip side, if it’s too watery, you can mash a few extra potatoes or cauliflower florets to thicken it up. Also, don’t forget to taste and adjust the seasoning as you go! I’ve made the mistake of under-seasoning my soup and had to scramble for salt at the last minute.
Go ahead, give it a try!
I hope you’ll give this sausage, potato, and kale soup a try. It’s one of those recipes that’s incredibly forgiving and adaptable, so you can tweak it to fit your tastes or dietary preferences. Whether you’re cozying up by the fireplace or looking for an easy weeknight meal, this soup is bound to become a new favorite in your kitchen.
Frequently Asked Questions
- Can I use a different type of sausage? Absolutely! Smoked sausage is key for flavor, but you can swap in kielbasa, andouille, or even a vegan sausage if you prefer.
- What can I substitute for potatoes? Cauliflower is a great low-carb alternative. It still provides a hearty texture without the starch.
- How long does this soup keep? This soup will stay fresh in the fridge for about 4 days. You can also freeze it for up to 3 months—just be aware that the texture of the potatoes may change slightly after freezing.
- Is there a way to make this dairy-free? Yes! You can skip the cream entirely or use a non-dairy alternative like coconut milk.
- Can I make this soup in the Instant Pot? Definitely! Use the sauté function for browning the sausage and onions, then pressure cook for 6 minutes before adding the kale at the end.
Sausage Potato And Kale Soup Recipe
This hearty sausage, potato, and kale soup is smoky, savory, and perfect for chilly nights. Easy to make, with low-carb and Instant Pot options!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
- 1 medium yellow onion, finely chopped
- 4–6 cloves minced fresh garlic
- 1 to 2 heaped teaspoons sweet smoked paprika
- 4 medium potatoes, cubed (or 4–6 cups cauliflower florets for those watching carbs)
- 32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
- 2 tablespoons heavy whipping cream or half & half
- 4 cups roughly chopped tuscan or curly kale
- lots of fresh ground black pepper to taste
Instructions
- Brown the sausage: Heat your heavy-bottomed pot over medium heat and toss in the sausage slices. No need for extra oil—they’ll release plenty of their own. Sauté for about 2-3 minutes until golden and slightly crispy around the edges. The aroma at this stage is mouthwatering, I promise!
- Add the aromatics: Now add your finely chopped onion and minced garlic. Stir everything together and cook for about 5 minutes until the onions are soft and the garlic is fragrant. If the bottom of the pot starts to look a little dry, just splash in a tiny bit of water to loosen things up. (I’ve burned my garlic a few times by skipping this step—don’t be like me!)
- Paprika, potatoes, and broth: Add a heaping teaspoon of smoked paprika, cubed potatoes, and your chicken bone broth. Give it all a good stir. Pop a lid on and let it simmer for 15-20 minutes. The potatoes will become tender, and if you mash a few with the back of your spoon, they’ll help thicken the soup nicely.
- Wilt the kale: After your potatoes are cooked, stir in the chopped kale and heavy cream. Reduce the heat to low and simmer for 2-3 minutes, just until the kale wilts.
- Finish with black pepper: Ladle the soup into bowls, and don’t forget to finish with a few cracks of fresh black pepper. It makes all the difference!
Notes
How to serve this soup with flair
When it comes to serving this soup, I love to keep it rustic. Ladle it into big bowls and serve with some crusty bread on the side for dipping. If you’re feeling fancy, sprinkle a bit of grated Parmesan or Pecorino Romano on top. A drizzle of olive oil or a sprinkle of red pepper flakes can also elevate the presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner