Sausage Kale and Potato Soup

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

4.84 from 6 votes

Sausage Kale and Potato Soup

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.

Prep Time5

Cook Time15

Total Time35

Course: Main Course

Cuisine: Italian

Servings:

Calories: 444kcal

Author: Kristin

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.

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