This Creamy Sausage and Potato Soup with Kale is the ultimate comfort food, perfect for cozy nights. Packed with hearty potatoes, flavorful sausage, and nutrient-rich kale, all enveloped in a creamy broth, it’s a one-pot wonder that’s both satisfying and easy to prepare. Ideal for meal prepping or feeding a crowd, this soup is sure to become a family favorite.

Creamy Sausage and Potato Soup

Ingredients

1 lb Italian sausage (mild or spicy)
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, diced (Yukon Gold or Russet)
4 cups chicken broth (low sodium)
1 cup heavy cream (or half-and-half)
2 cups kale or spinach, chopped
1/2 tsp salt (to taste)
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1 tbsp olive oil (if needed for sautéing)
1/2 cup grated Parmesan cheese (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Sausage and Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks until browned. If there’s excess fat, drain it off. Add the diced onion and sauté for 3–4 minutes until softened, then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Simmer the Potatoes: Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are fork-tender.
Incorporate Cream and Greens: Stir in the heavy cream and chopped kale or spinach. Allow the greens to wilt and soften, which should take about 5 minutes. Season the soup with salt, black pepper, and crushed red pepper flakes, adjusting to taste.
Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with warm crusty bread or a side salad for a complete meal.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Kick: Add a teaspoon of red pepper flakes or a diced jalapeño during the sautéing step for added heat.
Dairy-Free Option: Substitute the heavy cream with coconut milk and use a dairy-free sausage to make the soup dairy-free.
Vegetarian Version: Replace the sausage with chickpeas or cubed tofu for a plant-based version.
Low-Carb Alternative: Substitute the rice with cauliflower rice to reduce carbohydrates.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat until warmed through. Add a splash of broth or water if the soup has thickened too much.

FAQs

Can I use frozen kale?

Yes, you can use frozen kale. Thaw and drain it well before adding it to the soup.

How can I make the soup spicier?

Increase the amount of red pepper flakes or add a diced jalapeño during the sautéing step for more heat.

Can I make this soup in advance?

Yes, the soup can be made ahead of time. Allow it to cool completely before storing it in the refrigerator. Reheat thoroughly before serving.

Can I freeze this soup?

Yes, the soup freezes well. Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

What type of sausage should I use?

Italian sausage, either mild or spicy, works best for this recipe. You can also use turkey or chicken sausage as a lighter alternative.

Can I use other greens instead of kale?

Yes, spinach or Swiss chard can be used as alternatives to kale. Add them towards the end of cooking to prevent overcooking.

How can I make the soup creamier?

Use heavy cream instead of half-and-half, or add a dollop of sour cream or cream cheese for extra creaminess.

Can I add beans to the soup?

Yes, adding white beans or kidney beans can enhance the soup’s heartiness and nutritional value.

How can I make the soup gluten-free?

Ensure that the sausage and broth are gluten-free. Use a gluten-free flour blend if you need to thicken the soup.

Can I use a slow cooker for this recipe?

Yes, brown the sausage and sauté the onion and garlic in a skillet, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6–8 hours or on high for 3–4 hours.

Conclusion

This Creamy Sausage and Potato Soup with Kale is a comforting and versatile dish that brings warmth and satisfaction to any meal. With its rich flavors and hearty ingredients, it’s perfect for chilly evenings or when you need a nourishing meal. Feel free to customize the recipe to suit your taste preferences and dietary needs. Enjoy the delightful combination of creamy broth, tender potatoes, savory sausage, and vibrant greens in every spoonful.