Sausage Potato and Kale Soup is a hearty, comforting bowl packed with flavorful sausage, tender potatoes, and fresh kale. The sausage adds a nice, savory bite, while the potatoes bring a soft, filling texture that makes this soup so satisfying. The kale adds a lovely green pop and a bit of earthiness that balances the richness perfectly.
I love making this soup when the weather starts to cool down because it warms you up from the inside out. One tip I always follow is to brown the sausage really well before adding the other ingredients—it gives the whole soup an extra depth of flavor that you just can’t beat. Plus, the kale stays bright and fresh when added towards the end, so it doesn’t get mushy.
For me, the best way to enjoy this soup is with a big slice of crusty bread on the side for dipping. It’s an easy meal that feels special without much fuss, and it’s always a hit with family and friends. Whether you’re making it for a weeknight dinner or to share at a casual get-together, this soup is pure comfort in a bowl.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup, adding a rich, meaty flavor. You can use mild or spicy depending on your taste. For a lighter option, try turkey sausage or plant-based sausage.
Bacon: Adds smoky depth and crisp texture. If you want to skip pork, consider smoked turkey bacon or omit it altogether and add a pinch of smoked paprika for a similar flavor boost.
Potatoes: Yukon Gold or Russet potatoes both work well. Yukon Golds are creamier when cooked, while Russets break down a bit more to thicken the soup. Sweet potatoes can be a fun twist, adding a subtle sweetness.
Kale: Adds color and a slight bitterness to balance richness. Lacinato kale or even spinach can be used. Just add greens towards the end to keep their texture bright and fresh.
Heavy Cream: Gives the soup its creamy, smooth finish. For a lighter version, swap with half-and-half or coconut milk. Be gentle when heating after adding cream to avoid curdling.
How Can I Get the Best Flavor and Texture from Sausage and Bacon?
Cooking these two ingredients properly sets a strong flavor base for the soup. Here’s how:
- Cook bacon first over medium heat to crispiness; remove and save the fat in the pot – it holds great flavor.
- Add sausage to the bacon fat and cook until browned, breaking it into small bits. Browning helps deepen flavor.
- Remove sausage once cooked, leaving the fat in the pot for the next steps like sautéing onions and garlic.
- This layering of flavors from bacon, sausage, then aromatics makes the soup rich with umami.
Using this order lets you build delicious depth without adding extra oil or butter, plus you get tasty crispy bacon bits to add as garnish.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning sausage and simmering soup evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping potatoes, kale, and onions easily.
- Cutting board – gives you a safe space to prep all your veggies and meats.
- Ladle – handy for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Swap Italian sausage for kielbasa or chorizo – adds a smoky or spicy twist.
- Add cannellini or kidney beans for extra protein and creaminess.
- Stir in shredded Parmesan or cheddar cheese just before serving for richer flavor.
- Mix in diced carrots or celery with the onions for added crunch and sweetness.
How to Make Sausage Potato and Kale Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (about 1 lb) potatoes (Yukon Gold or Russet), peeled and cut into 1-inch chunks
- 6 cups chicken broth
- 1 bunch kale, stems removed and leaves chopped (about 4 cups)
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and 30 minutes to cook, for a total of around 45 minutes. It’s a quick and easy dish you can whip up on a busy day and enjoy warm and filling.
Step-by-Step Instructions:
1. Cook the Bacon and Sausage:
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the bacon fat in the pot. Next, add the sausage to the pot and cook it over medium heat until browned and fully cooked, breaking it into small pieces as it cooks. Remove the sausage and set it aside with the bacon.
2. Sauté Onion and Garlic:
If needed, add a little olive oil or butter to the pot. Add the diced onion and cook over medium heat until the onion is soft and translucent, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Cook Potatoes:
Add the potatoes to the pot and stir everything together. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
4. Add Kale and Meat Back In:
Stir in the chopped kale and cook for 5 minutes more, until the kale is wilted and tender. Return the cooked sausage and bacon to the pot.
5. Finish the Soup:
Stir in the heavy cream, and season the soup with salt, black pepper, crushed red pepper flakes, and smoked paprika to taste. Warm the soup through gently — avoid boiling so the cream doesn’t split.
6. Serve:
Give the soup a final taste and adjust the seasoning if needed. Serve hot, garnished with extra bacon or a sprinkle of smoked paprika if you like. Enjoy your comforting bowl of Sausage Potato and Kale Soup!
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to completely thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps avoid excess moisture in the soup.
Can I Substitute Kale with Another Green?
Absolutely! Swiss chard, spinach, or collard greens work well as alternatives. Add them towards the end of cooking to keep their texture vibrant and fresh.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heat distribution.
Can I Make This Soup Dairy-Free?
Yes, swap the heavy cream with coconut milk or a dairy-free creamer of your choice. Just add it towards the end and warm gently to prevent curdling.
