Potato Kale Sausage Soup

There’s nothing quite like the smell of sausage sizzling in a pot on a chilly Texas evening. Lately, the air has that certain crispness that makes you want to curl up with a warm bowl of soup. My kids practically begged me to make my famous potato kale sausage soup again. It’s become a real staple in our house, especially during the cooler months. I’ve tweaked and perfected this recipe over the years, making it incredibly simple and satisfying for even the busiest weeknights. I promise you, this potato kale sausage soup will become a family favorite in your home too!

Why This Potato Kale Sausage Soup Works

Let’s be honest, as a mom of two, I need recipes that are quick, easy, and, most importantly, that my kids will actually eat! This potato kale sausage soup ticks all those boxes. Here’s why it works so well for families like mine:

• It’s fast: From prep to table, this soup is ready in under an hour. Perfect for those nights when you’re short on time.
• Kid-approved: The mild sausage and creamy potatoes make this soup a winner with even the pickiest eaters.
• One-pot wonder: Less dishes means more time for family. Everything cooks together in one pot, making cleanup a breeze.
• Budget-friendly: Made with affordable ingredients that you can easily find at your local grocery store.

Ingredients

• 1 pound Italian sausage (sweet or mild), casings removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 bunch kale, stemmed and chopped
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons olive oil

Ingredient Notes

Sausage: I prefer sweet Italian sausage because it’s milder for the kids, but mild or even spicy Italian sausage works well. You can also use turkey sausage for a leaner option.

Potatoes: Yukon Gold potatoes are my go-to because they get wonderfully creamy when cooked. Russet potatoes will also work, but they may not hold their shape as well.

Kale: Curly kale is what I typically use because it’s readily available. You can also use Tuscan kale (lacinato) or even spinach if you prefer. Just be sure to remove the tough stems from the kale before chopping.

Step-by-Step Instructions

Step 1: Brown the sausage. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. This step adds a delicious depth of flavor to the whole soup!

Step 2: Sauté the aromatics. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. The aroma at this stage is just incredible – it really sets the stage for a great soup.

Step 3: Simmer the potatoes. Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender. I always poke a potato with a fork to make sure it’s soft enough before moving on to the next step. You want them to be nice and tender!

Step 4: Add kale and seasonings. Stir in the chopped kale, Italian seasoning, salt, and pepper. Cook until the kale is wilted, about 5 minutes. Don’t overcook the kale; you want it to retain some of its texture and nutrients.

Step 5: Serve and enjoy! Taste and adjust seasonings as needed. Ladle the potato kale sausage soup into bowls and serve hot. A crusty piece of bread is the perfect accompaniment!

Storage & Meal Prep

This soup is fantastic for meal prepping and leftovers!

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Let the soup cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat.

Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Make-Ahead: You can chop the vegetables and brown the sausage a day or two in advance to save time. Store them separately in the refrigerator until you’re ready to cook the soup. This soup actually tastes even better the next day as the flavors have time to meld together!

Substitutions & Variations

This recipe is very flexible, so feel free to adapt it to your liking!

• Gluten-free: Use gluten-free sausage and ensure your chicken broth is gluten-free.
• Dairy-free: This recipe is naturally dairy-free.
• Vegetarian: Substitute the sausage with plant-based sausage or add more vegetables like carrots, celery, or zucchini.
• Spicy: Use spicy Italian sausage or add a pinch of red pepper flakes for a kick.
• Other greens: Swap out the kale for spinach, collard greens, or Swiss chard.
• Different beans: Add a can of cannellini beans, great northern beans, or red kidney beans to the soup for extra fiber and protein.

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Brown the sausage and sauté the onions and garlic in a skillet. Then, transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours. Add the kale during the last 30 minutes of cooking.

How do I know when the potatoes are done?

The potatoes are done when they are easily pierced with a fork and feel tender. If they are still firm, continue simmering the soup until they soften.

Can I use frozen kale?

Yes, you can use frozen kale. Add it to the soup during the last 10 minutes of cooking time. You may need to drain off any excess water from the frozen kale before adding it to the soup.

Is this soup kid-friendly?

Yes, this soup is generally kid-friendly, especially if you use mild Italian sausage. If your kids are sensitive to textures, you can use an immersion blender to partially blend the soup for a creamier consistency. My kids absolutely love this soup and always ask for seconds!

Can I add other vegetables?

Definitely! Carrots, celery, zucchini, and diced tomatoes are all great additions to this soup. Add them along with the onions and garlic to sauté them before adding the broth.

Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead! In fact, the flavors often deepen and improve overnight. Store it in the refrigerator for up to 3-4 days and reheat before serving.

How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes with a fork or use an immersion blender to partially blend the soup. You can also add a slurry of cornstarch and water (1 tablespoon of each) to the soup during the last few minutes of cooking.

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