This creamy sausage kale potato soup is a real treat. It tastes rich, but without being too thick and cloying. Ribbons of tender kale add more nutrition and a swirl of cream give it a velvety mouth feel to the rich broth. You can use sweet or hot Italian sausage, depending on your spice tolerance. Make a big pot of homemade sausage potato soup for a fast and easy dinner to feed the whole family.
This simple soup is the happy result of me needing a quick and easy meal with what I happened to have on hand. It worked out so well, 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 an 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 you’ll need for the sausage kale soup:
- Italian Sausage
- Olive Oil
- Crushed Red Pepper Flakes
- Dried Oregano
- Fennel Seed (optional)
- Salt & Pepper
- Bay Leaf
- Chicken Stock (or vegetable stock)
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 onions and celery are slightly translucent.
- Add the chunks of potato, 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.
More Substitutions and swaps for the 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, this may require a little more broth because pasta will absorb the liquid.
- Add extra vegetables diced butternut squash or convenience items like frozen lima beans or corn to make it extra chunky and nutritious.
- Parsnips look a little like carrots, but they’re white instead of orange and have a very unique vegetal flavor. They add a different dimension to the sausage kale soup, but you can skip them if you’re not a fan. Instead, add more potato or other vegetables.
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.
Though the soup is made with plenty of healthy vegetables, I wouldn’t consider this 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
- Tuscan Sausage Soup with Pasta White Beans and Kale
- Red Bean and Sausage Soup
- Black Bean and Sausage Soup
- Sausage Escarole and White Bean Soup
- Crazy Good Italian Meatball Soup
- Louisiana Cajun Redbean, Rice and Sausage Soup
- Seafood, Chicken and Sausage Gumbo
- Yellow Peas with Smoked Sausage
- Traditional Pasta Fagioli Soup
- Instant Pot Hoppin’ John Soup
Creamy Sausage Potato Kale Soup
- 1 Dutch Oven or soup pot
- 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 red skinned potatoes diced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon crushed fennel seed optional
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 8 cups chicken stock or broth low sodium or homemade
- 4 cups leafy kale
- 1 cup cream
- Heat a dutch oven or soup pot over medium high heat. Add the olive oil and brown the sausage, breaking it up into small bite sized bits with the back of a wooden spoon.
- Stir in the onion, parsnips, carrots and celery. Cook, until tender, stirring occasionally, about 5-8 minutes.
- Add the diced potatoes, oregano, red pepper flakes, fennel (if using), salt, pepper and bay leaf. Cook and stir for one minute until fragrant.
- Add the chicken stock 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 stem from the kale and discard. Roughly chop the kale and add the greens to the soup. Cook for one minute until the kale wilts and stir in the heavy cream. Heat for another minute until the the soup is hot. and ladle into bowls to serve.
- Taste for seasonings and adjust as necessary. Ladle into bowls to serve.