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    Home » Dinner

    Sausage Kale and Potato Soup

    Published: Jan 20, 2022 · Modified: Sep 19, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · 2 Comments

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    Jump to Recipe Print Recipe
    Top image is ingredients laid out to make soup and the bottom image is a bowl of soup with sausage, potatoes, carrots and kale.
    A bowl of soup sitting on a plate with words that say sausage, kale and potato soup.
    A spoon taking a scoop of soup that has kale, sausage, potatoes and other veggies.
    A spoon taking a scoop of soup that has kale, sausage, potatoes and other veggies.

    Warm-up with this Sausage, Kale, and Potato Soup. It's loaded with all kinds of fresh veggies, hearty potatoes, and Italian sausage in a silky broth. This is a great weeknight soup that comes together quickly.

    A bowl with a spoon full of soup with potatoes, sausage, veggies and kale.

    This soup may look and sound very similar to the Zuppa Toscana soup from Olive Garden. And while it is, I have lightened it up just a tad.

    I replaced the heavy whipping cream with just a mix of chicken stock, milk, and water, and also left out the bacon.

    Most nights I want dinner on the table quick, and even better if it has loads of fresh ingredients.

    This soup is simple, relatively quick to put together, and the only dish I've found with kale in it that my son will gladly eat seconds of.

    If you love adding sausage to soups check out this sausage spinach tortellini soup or a cabbage sausage soup.

    Jump to:
    • Ingredients
    • Dutch Oven
    • How to Make
    • Other Soups to Make
    • 📋Recipe

    Ingredients

    A few notes on the ingredients.

    Mild Italian Sausage: You can also use a spicy sausage.

    Carrots: I like to julienne my carrots for this recipe but you can dice them as well. A julienne peeler makes the job so much easier.

    Potatoes: Start by dicing the potatoes and soak them in water. This will prevent them from browning before you add to this soup.

    Whole Milk: Can also substitute for 2%, half and half or heavy cream.

    Red Pepper Flakes: add in some red pepper flakes to make it spicier.

    Get the full recipe and measurements in the recipe card.

    Dutch Oven

    Soups are always best made in a dutch oven. The heavy bottom distributes the heat evenly giving you a cohesive cook on all the ingredients.

    You can also use any stockpot or soup pot. Just make sure it's at least 6 quarts or more.

    If you don't have a dutch oven a great option is a lodge 6qt enamel dutch oven

    How to Make

    1. Heat a large dutch oven or other soup pot over medium heat.

    2. Add in 1 tablespoon of the Italian sausage and cook until browned. Using a wooden spoon, break up the sausage until fully cooked.

    A large dutch oven on a stove browning Italian sausage.

    3. When fully cooked, remove sausage from the pot, place it on a plate with a paper towel and set it aside. The towel will help absorb the grease.

    4. Dump out any excess grease and return the pot to the stove.

    5. Add in the remaining 1 tablespoon of olive oil.

    6. Add in diced onions and stir to coat in the olive oil. Continue to cook until they are soft and translucent. About 5 minutes.

    7. Add in the carrots and celery and continue to cook for an additional 2-3 minutes. They should be soft with a bit of a crunch to them still.

    A large dutch oven with carrots celery and onions cooking on a stove.

    8. Add in minced garlic, stir and cook for 30 seconds.

    9. Add in diced potatoes, rosemary, salt, and pepper. Stir to incorporate everything.

    10. Add in chicken stock and milk, stir well and bring to a boil. Reduce to a light simmer and cook for about 15 minutes or until the potatoes are soft and tender.

    A large dutch oven with a sausage, potato and kale soup simmering on a stove.

    11. While the soup is simmering, remove the stems from the kale and roughly chop them into pieces. It will seem like a lot of kale but don't worry it will wilt down as it warms up.

    12. Once potatoes are soft add in the kale and cook for an additional 5 minutes.

    If you prefer a thinner consistency add a little bit of water. Bring to temp and serve warm.

    A bowel and spoon full of soup with sausage, potatoes, carrots, kale and celery.

    Did you try it? I would love to hear if you enjoyed it as much as we do. Please leave a comment below or tag me on social media @dirt.dough on Instagram.

    Want to feel like you are at an Italian restaurant. Pair this soup with some breadsticks. Even though I'm a sourdough baker, these breadsticks from Tastes Better from Scratch are still my all-time favorite.

    Other Soups to Make

    • Homemade French Onion Soup
    • A bowl full of a tomato soup with noodles, chicken and carrots.
      Creamy Tomato Soup with Chicken and Veggies
    • A small bowl filled with a mushroom and veggie soup.
      Healthy Mushroom and Veggie Soup without Cream
    • A bowl full of a chicken chili topped with white cheddar cheese.
      Creamy White Chicken Chili in a Crock Pot

    📋Recipe

    A bowl of soup that is loaded with veggies, potatoes and sausage with a spoon taking a scoop out.

    Sausage Kale and Potato Soup

    Author: Kristin
    Warm-up with this Sausage, Kale, and Potato Soup. It's loaded with all kinds of fresh veggies, hearty potatoes, and Italian sausage in a silky broth. This is a great weeknight soup that comes together quickly.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    15 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories 444 kcal

    Equipment

    • Dutch Oven

    Ingredients
      

    • 2 tablespoon Olive Oil - Divided
    • 1 pound Mild Italian Sausage - Spicy Italian Sausage for an Extra Kick
    • 1 medium Onion - diced
    • 2 medium Carrots, julianned - About one cup
    • 4 Celery ribs - diced
    • 3 Garlic Cloves - Minced
    • 1 tsp dried Rosemary
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • 1 pound Yukon Gold Potatoes - Rinsed and diced in ½" cubes. No need to peel.
    • 4 Cups Chicken Broth
    • 2 Cups Whole Milk - Can substitute for 2%.
    • 1 Large Bundle of Kale - Stems removed and roughly chopped
    • 2 tablespoons Fresh Parsley

    Optional

    • ½ teaspoon Red Pepper Flakes
    • Freshly Grated Parmesan Cheese

    Instructions
     

    • Heat a large dutch oven or other soup pot over medium heat.
    • Add in 1 tablespoon of the Italian sausage and cook until browned. Using a wooden spoon, break up the sausage until fully cooked.
    • 3. When fully cooked, remove sausage from the pot, place it on a plate with a paper towel and set it aside. The towel will help absorb the grease.
    • Dump out any excess grease and return the pot to the stove.
    • Add in the remaining 1 tablespoon of olive oil.
    • Add in diced onions and stir to coat in the olive oil. Continue to cook until they are soft and translucent. About 5 minutes.
    • Add in the carrots and celery and continue to cook for an additional 2-3 minutes. They should be soft with a bit of a crunch to them still.
    • Add in minced garlic, stir and cook for 30 seconds.
    • Add in diced potatoes, rosemary, salt, and pepper. Stir to incorporate everything.
    • Add in chicken stock, milk and add the sausage back in. Stir well and bring to a boil. Reduce to a light simmer and cook for about 15 minutes or until the potatoes are soft and tender.
    • While the soup is simmering, remove the stems from the kale and roughly chop them into pieces. It will seem like a lot of kale but don't worry it will wilt down as it warms up.
    • Once potatoes are soft add in the kale and cook for an additional 5 minutes.
    • If you prefer a thinner consistency add a little bit of water. Bring to temp and serve warm.

    Notes

    Notes:
    1. When removing the sausage, place a paper towel on the plate and then the sausage on top. The paper towel will help absorb some of the excess greases.
    2. If you want it extra spicy, select an Italian sausage that is on the spicier side. Red pepper flakes are also a great option to give this soup more of a kick. 
    3. If you want a soup with more broth add in a couple of cups of water at the end. 
    4. Carrots can be chopped instead of Julienned. If you have the time, I find the julienned carrots cook faster and a little better with this particular soup. 
    5. You can prep the potatoes first and then place them in a bowl of cold water and salt. This will help keep the potatoes from turning brown. When you are ready to add to the soup just drain the potatoes in a strainer and add them to the soup.

    Nutrition

    Calories: 444kcalCarbohydrates: 23gProtein: 17gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 72mgSodium: 1447mgPotassium: 820mgFiber: 3gSugar: 7gVitamin A: 4658IUVitamin C: 30mgCalcium: 172mgIron: 2mg
    Did you try this recipe?Leave a comment and rating below.

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      Recipe Rating




    1. Mary Baldwin

      March 11, 2023 at 5:18 pm

      I thought and read and reread when you incorporated back in the meat maybe 🤔 I just can’t read where you put it back in. It’s finishing now can’t wait to taste. Going to make the cabbage soup next

      Reply
      • Kristin @ Dirt & Dough

        March 11, 2023 at 5:33 pm

        Hi Mary! I typically add it back in right after the stock and milk so it can get warm again. Thank you for your comment. Please let me know how it turned out!

        Reply

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