Sausage Potato and Kale Soup Recipe

Sausage Potato and Kale Soup recipe is a one-pot meal ready in only 30 minutes, making it an excellent choice for busy nights. Serve it with crusty dutch oven bread for a hearty and comforting dinner!

Every time the weather starts to cool down, I get excited about making my favorite soups. One recipe that never fails is my sausage potato and kale soup recipe, similar to a homemade version of Olive Garden’s zuppa toscana. It’s the perfect balance of hearty and healthy, with flavors that meld beautifully as they simmer together.

Why I love this recipe

• The sausage adds a smoky, savory flavor that is irresistible.
• The potatoes make it creamy without needing too much dairy.
• I love how the kale gives it a fresh, healthy touch without overpowering the dish.
• It’s quick to make but tastes like it’s been simmering for hours, and it’s a one-pot meal.

More one-pot soup? Try our Chicken and Spinach Soup and Vegetable Soup; both are perfect for quick weeknight dinners!

Ingredients

• kielbasa, or your favorite sausage
• yellow onion
• garlic
• hot sauce, I used Baby Ray’s Buffalo sauce
• pepper
• mustard powder
• paprika
• low-sodium chicken broth
• Yukon gold potatoes
• butter beans
• kale
• heavy cream
• optional toppings: red pepper flakes, cracked pepper

Step by step

1. First, slice the sausage, dice the onion, mince the garlic, chop the kale, and cut the potatoes into small cubes.
2. In a large pan or Dutch oven over medium heat, add the sausage and cook for 3-4 minutes to brown (no oil needed).
3. Add the onion and sauté for 1-2 minutes or until soft. Stir in the garlic, pepper, mustard powder, paprika, and hot sauce. Cook for an additional minute, stirring so the garlic doesn’t burn.
4. Add the chicken broth, beans, and potatoes to the pot. Stir and scrape the bottom of the pot to deglaze and release all that flavor. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
5. Stir in the heavy cream and kale. Cook for another minute until the kale wilts and turns a deeper shade of green.
6. Ladle into bowls and serve hot with a sprinkle of red pepper flakes or cracked black pepper on top.

Variations

For a twist on the classic, try spicy Italian sausage to bring some heat, or swap the kale for softer greens like spinach or Swiss chard. You can bulk up the soup by adding other vegetables like carrots or celery.

And if you need a dairy-free version, simply leave out the cream and blend a few potatoes to make it creamy without the dairy.

Serving suggestions

• pair it with bread for dipping: Amish white bread, cheesy breadsticks, dinner rolls, garlic bread, or Texas toast are some of my favorites
• a simple homemade Caesar salad or other side salad is a good pairing also

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, the flavors only get better with time. If you plan to freeze it, leave out the cream until reheating to prevent separation. When reheating, you can add a splash of broth or water if the soup has thickened too much.

If you try this recipe please comment and rate it below, I love hearing from you!