Creamy Sausage Kale Potato Soup
This creamy sausage kale potato soup is a real treat. It tastes rich without being too thick or cloying. Ribbons of tender kale add extra nutrition, and a swirl of cream gives the rich broth a velvety mouthfeel. Use sweet or hot Italian sausage, depending on your spice tolerance. Make a big pot of homemade sausage potato soup for a fast, easy dinner that feeds the whole family.
This simple soup is the happy result of needing a quick, easy meal with what I happened to have on hand. It worked out so well that this has become a regular in our dinner rotation. It’s creamy but brothy at the same time. Lighter tasting than typical cream-based soups, this sausage, potato and kale combination is hearty and so satisfying.
Sausage potato kale soup is a 30-minute meal.
When you think of homemade soup, you probably think “all-day affair”, but this sausage and kale soup is ready to eat in about 30 minutes if you’re a quick “chopper”… maybe 45 if you like to take your time and sip a glass of wine as you cook.
The soup doesn’t need a long simmer time, just enough to blend the sausage and vegetable flavors together and cook the potatoes until they’re tender (which generally only takes about 10-12 minutes). The kale wilts into a tender but toothsome chew in just a few minutes.
Ingredients:
- Italian Sausage–you can use spicy or mild.
- Olive Oil–you don’t need anything fancy; it’s for sautéing the vegetables.
- Yellow Onion– onions soften and get sweet when sautéed, and it makes a great base for the soup.
- Parsnips–they look like white carrots, but have a stronger vegetal flavor.
- Carrots–for sweetness in the mirepoix.
- Celery–diced in ½” pieces.
- Potatoes–use Red or white-skinned potatoes or Yukon Gold. Avoid russets; they’re too starchy and will disintegrate as the soup simmers.
- Crushed Red Pepper Flakes–for a spicy kick (especially if you’re using mild Italian sausage.
- Dried Oregano
- Fennel Seed (optional)–this lends an anise flavor to the broth.
- Salt & Pepper–for seasoning.
- Bay Leaf–simmer with the soup and remove before serving.
- Chicken Stock (or vegetable stock)–you can use low-sodium canned stock or try my homemade chicken stock or this vegetable broth from scraps.
- Cream–for richness; add at the end.
How to make creamy sausage kale potato soup
- Heat olive oil over medium-high heat in a large soup pot or Dutch oven.
- Add the Italian sausage and break it apart into smaller chunks with the back of a large spoon. Cook until the sausage has browned.
- Add the onions, parsnips, carrots and celery and cook until the vegetables are tender and the onions and celery are slightly translucent.
- Add the potato chunks, oregano, red pepper flakes and fennel (if using). Stir to combine and add the chicken broth and bay leaf.
- Add the chicken stock and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes.
- Stir in the chopped kale and cook for a minute or two until the greens wilt.
- Add the cream and heat through to serve.
Can I use any type of Italian sausage?
I recommend using hot Italian sausage in this soup recipe. It gives a flavorful zing to the broth and has enough oomph to hold its own with the potatoes and kale. However, you can use sweet Italian sausage if your diners are sensitive to spicy foods. Also try smoked sausage, like kielbasa instead of the Italian variety, for a completely different flavor profile.
What are the best potatoes for soup?
Use a lower starch potato for this soup. Waxy red potatoes or white potatoes work well, as do Yukon Gold. Avoid russet potatoes as they will break apart in the sausage soup.
Does it matter what type of kale I use in the sausage potato soup?
I recommend using curly leaf kale, though lacinato (dinosaur kale) will work too. You can also substitute other greens like collard greens, escarole or even spinach. Collard and escarole will require a little more simmering time, while spinach should be added at the last minute because it wilts on contact… no simmering required.
Substitutions and swaps for sausage kale and potato soup:
- Make it dairy-free by skipping the added cream at the end.
- Add pasta like elbow macaroni instead of potatoes; you may need a little more broth because pasta absorbs liquid.
- Add extra vegetables, diced butternut squash or convenience items like frozen lima beans or corn to make it extra chunky and nutritious.
- Skip the parsnips if you’re not a fan. This root vegetable looks a little like carrots, but it’s white instead of orange and has a very unique vegetal flavor. They add a different dimension to the sausage kale soup. Add more potato or other vegetables if you prefer.
Sausage kale potato soup FAQ’s
Keep the sausage kale and potato soup refrigerated in a covered storage container for 5-7 days. Reheat on the stovetop or microwave.
I wouldn’t. The dairy and kale won’t hold up well in the freezer.
Although the soup is made with plenty of healthy vegetables, I wouldn’t consider it a “health food.” Nutrition information is available at the end of the recipe card.
What goes with this soup?
This soup is hearty enough to be a meal on its own, but serving it with a salad, crunchy soup toppings or warm bread or rolls is a great idea too. Here are some of my favorites:
More sausage soups you’ll love:
- Ultimate Pumpkin Sausage Soup
- Italian Sausage Soup
- Red Bean and Sausage Soup
- Black Bean and Sausage Soup
- Sausage Escarole and White Bean Soup
- Crazy Good Italian Meatball Soup
- Louisiana Cajun Red Bean, Rice and Sausage Soup
- Seafood, Chicken and Sausage Gumbo
- Yellow Peas with Smoked Sausage
- Italian Pasta Fagioli Recipe
- Instant Pot Hoppin’ John Soup
Creamy Sausage Potato Kale Soup
SPECIAL EQUIPMENT:
- 1 Dutch Oven or soup pot
INGREDIENTS:
- 1 pound Italian sausage removed from casings
- 2 teaspoons olive oil
- 1 large onion diced
- 2 parsnips peeled and diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 pound potatoes red-skinned, white or Yukon Gold, diced
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon crushed fennel seed optional
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 bay leaf
- 8 cups chicken stock or broth low sodium or homemade
- 4 cups leafy kale
- 1 cup cream
DIRECTIONS:
- Heat a Dutch oven or soup pot over medium-high heat. Add 2 teaspoons olive oil and brown 1 pound Italian sausage, breaking it up into small bite-sized bits with the back of a wooden spoon.
- Stir in 1 large onion, 2 parsnips, 2 carrots and 2 stalks celery. Cook, until tender, stirring occasionally, about 5-8 minutes.
- Add 1 pound potatoes, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes 1 teaspoon crushed fennel seed (if using), 1½ teaspoons salt, ½ teaspoon black pepper and 1 bay leaf. Cook and stir for one minute, until fragrant.
- Add 8 cups chicken stock or broth and bring the pot to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are tender.
- Remove the tough stems from 4 cups of4 cups leafy kale and discard. Roughly chop the kale and add the greens to the soup. Cook for 1 minute, until the kale wilts, then stir in 1 cup cream. Heat for another minute until the soup is hot. Ladle into bowls to serve.
- Taste for seasonings and adjust as necessary. Ladle into bowls to serve.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
This soup is excellent and has been added to my permanent recipe stash.
I especially liked how the fennel added to the flavor profile. Thank you, Lisa!
This has become a staple in our house. Easy, tasty, and makes for great lunches for the week. I usually keep out the heavy cream but last time I tried coconut cream and it turned out well!
Absolutely delicious!
My kids don’t like kale, but they love this soup. I think it’s the sausage. Go figure. I make it every week now.
Was delicious…loved the taste the crushed fennel seed brought.
This will be wonderful for a snowy day tomorrow!