There’s nothing quite like a hearty bowl of Sausage and Kale Soup to warm you up from the inside out. Brimming with savory sausage, nutrient-rich kale, and tender potatoes in a flavorful broth, this rustic soup delivers comfort with every spoonful.
Imagine the smell of garlic and herbs wafting through your kitchen, the gentle simmer of broth bubbling on the stove, and the satisfying first taste of a soup that feels like a hug in a bowl.
That’s the magic of this Sausage and Kale Soup—a recipe rooted in tradition, made to bring people together, and guaranteed to be a favorite all year round.
When I first discovered this soup, it was during a rainy afternoon in early autumn.
The leaves were just starting to fall, and I was craving something hearty, rustic, and full of flavor.
My grandmother used to make a similar soup with fresh greens and homemade sausage from the market.
It was her go-to for chilly days and family gatherings, always served with warm crusty bread.
Over the years, I adapted her version with a few modern tweaks—like using Italian sausage and adding potatoes for extra comfort. But the soul of the dish remains the same.
It’s more than just a meal—it’s a memory in a bowl.
The kind of soup that makes you pause, savor, and smile.
Why You’ll Love This
1. Deep, Savory Flavor:
The star of this soup is the sausage—it infuses the entire pot with rich, meaty depth. Whether you use spicy or sweet Italian sausage, the browning process releases delicious caramelized bits that add unmatched flavor to the broth. Pair that with the earthiness of kale and the mild starchiness of potatoes, and you get a beautiful balance of flavors in every bite.
2. Packed with Nutrients:
This soup is not only comforting, it’s good for you too. Kale is loaded with vitamins A, C, and K, as well as antioxidants and fiber. The broth is light but satisfying, and the inclusion of potatoes provides a healthy dose of complex carbs. It’s the kind of meal that feels indulgent without being heavy.
3. One-Pot Simplicity:
From start to finish, this recipe requires just one pot and minimal cleanup. It’s perfect for busy weeknights or lazy Sundays when you don’t want a pile of dishes. Even better—it’s a beginner-friendly soup that’s nearly foolproof once you master the steps.
4. Freezer-Friendly & Make-Ahead:
This soup stores beautifully in the fridge or freezer. The flavors actually deepen over time, making leftovers taste even better the next day. It’s a smart make-ahead option for meal prepping or unexpected guests.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: American, Italian-Inspired
Servings: 6
Estimated Cost: $12–15 (based on average U.S. prices)
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Ladle
- Measuring cups and spoons
- Optional: Immersion blender (if you like a slightly creamier texture)
Ingredients
- 1 lb Italian sausage (sweet or spicy) – casings removed if using links
- 1 tbsp olive oil – for browning sausage if needed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional) – for a subtle kick
- 6 cups chicken broth – low sodium preferred
- 2 medium russet potatoes, diced – or substitute with Yukon Gold
- 1 bunch kale, stems removed and chopped – about 4 cups packed
- Salt and black pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika – adds a subtle depth
- 1/4 cup heavy cream (optional) – for a richer finish
- Freshly grated Parmesan (optional) – for serving
Step-by-Step Instructions
1. Brown the Sausage:
Heat a large soup pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon as it browns. Cook until it’s fully browned and cooked through, about 7–8 minutes. If it’s lean, add a bit of olive oil to prevent sticking.
2. Sauté the Aromatics:
Once the sausage is browned, add diced onion to the pot. Cook for 4–5 minutes until softened. Stir in the minced garlic and red pepper flakes and cook for another 30 seconds until fragrant.
3. Add the Broth and Potatoes:
Pour in the chicken broth and stir well, scraping any flavorful bits from the bottom. Add the diced potatoes, thyme, smoked paprika, and a generous pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
4. Simmer to Perfection:
Let the soup simmer gently for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally and check for seasoning—adjust salt and pepper if needed.
5. Add the Kale:
Stir in the chopped kale and simmer for another 5 minutes until it’s tender but still vibrantly green. If you prefer kale very soft, let it go for a few extra minutes.
6. Finish with Cream (Optional):
Turn off the heat and stir in the heavy cream for added richness. This step is optional but adds a beautiful silkiness to the soup. Serve hot with a sprinkle of Parmesan and a side of crusty bread.
Nutrition Facts (Per Serving, Approx.)
- Calories: 340
- Protein: 17g
- Carbohydrates: 28g
- Fiber: 5g
- Fat: 18g
- Sodium: 780mg
- Vitamin A: 130% DV
- Vitamin C: 80% DV
- Calcium: 10% DV
- Iron: 15% DV
Tips for Success
1. Use Quality Sausage:
The sausage is the flavor base, so choose one with bold seasoning. Spicy Italian sausage brings heat, while sweet sausage adds mild herbiness. Avoid overly fatty or bland varieties.
2. Don’t Skip the Browning:
Browning the sausage creates a flavorful fond on the pot’s bottom. Scraping that into the broth makes a huge difference in taste. It’s an easy way to develop richness without extra ingredients.
3. Adjust the Texture to Taste:
For a thicker soup, mash some of the potatoes in the pot or blend a cup of the soup with an immersion blender. For a lighter broth, skip the cream entirely.
4. Add Greens Last:
Kale cooks quickly and retains its color best when added near the end. Avoid overcooking it or it may turn mushy or overly bitter.
Common Questions
Can I make this soup dairy-free?
Absolutely! Just omit the cream or replace it with coconut milk or a dairy-free alternative. The soup is still incredibly flavorful without it.
What sausage alternatives can I use?
Try chicken sausage, turkey sausage, or even plant-based sausage for a lighter or vegetarian version. Just make sure it’s well-seasoned.
How long does it keep in the fridge?
This soup will last 4–5 days in the refrigerator in an airtight container. The flavors deepen beautifully with time.
Can I freeze Sausage and Kale Soup?
Yes, this soup freezes wonderfully. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Variations & Substitutions
- Swap kale for spinach or Swiss chard if you prefer a milder green. Just note that spinach cooks much faster.
- Add white beans like cannellini or navy beans for extra protein and fiber.
- Make it low-carb by skipping the potatoes and adding more greens or cauliflower florets.
- Go vegan with plant-based sausage, veggie broth, and a splash of coconut milk instead of cream.
Serving & Pairing Suggestions
- Serve this soup with a warm baguette, garlic bread, or crusty sourdough to soak up the flavorful broth.
- For a full meal, pair it with a simple green salad or roasted Brussels sprouts.
- A glass of Chianti or a dry cider complements the savory flavors wonderfully.
Storage & Reheating Tips
- Fridge: Store in airtight containers for up to 5 days.
- Freezer: Cool completely before freezing for up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens.
Sausage and Kale Soup
Ingredients
- 1 lb Italian sausage sweet or spicy – casings removed if using links
- 1 tbsp olive oil – for browning sausage if needed
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional – for a subtle kick
- 6 cups chicken broth – low sodium preferred
- 2 medium russet potatoes diced – or substitute with Yukon Gold
- 1 bunch kale stems removed and chopped – about 4 cups packed
- Salt and black pepper to taste
- ½ tsp dried thyme
- ½ tsp smoked paprika – adds a subtle depth
- ¼ cup heavy cream optional – for a richer finish
- Freshly grated Parmesan optional – for serving
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon as it browns. Cook until it’s fully browned and cooked through, about 7–8 minutes. If it’s lean, add a bit of olive oil to prevent sticking.
- Once the sausage is browned, add diced onion to the pot. Cook for 4–5 minutes until softened. Stir in the minced garlic and red pepper flakes and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and stir well, scraping any flavorful bits from the bottom. Add the diced potatoes, thyme, smoked paprika, and a generous pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
- Let the soup simmer gently for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally and check for seasoning—adjust salt and pepper if needed.
- Stir in the chopped kale and simmer for another 5 minutes until it’s tender but still vibrantly green. If you prefer kale very soft, let it go for a few extra minutes.
- Turn off the heat and stir in the heavy cream for added richness. This step is optional but adds a beautiful silkiness to the soup. Serve hot with a sprinkle of Parmesan and a side of crusty bread.
Notes
The sausage is the flavor base, so choose one with bold seasoning. Spicy Italian sausage brings heat, while sweet sausage adds mild herbiness. Avoid overly fatty or bland varieties. 2. Don’t Skip the Browning:
Browning the sausage creates a flavorful fond on the pot’s bottom. Scraping that into the broth makes a huge difference in taste. It’s an easy way to develop richness without extra ingredients. 3. Adjust the Texture to Taste:
For a thicker soup, mash some of the potatoes in the pot or blend a cup of the soup with an immersion blender. For a lighter broth, skip the cream entirely. 4. Add Greens Last:
Kale cooks quickly and retains its color best when added near the end. Avoid overcooking it or it may turn mushy or overly bitter.
There’s something undeniably satisfying about a bowl of Sausage and Kale Soup. It’s cozy, hearty, and full of flavors that comfort you any time of year.
Whether you serve it to guests on a crisp evening or make it for a quick weeknight dinner, this soup never disappoints.
I hope you enjoy making and sharing it as much as I do. Happy cooking—and don’t forget the bread!
