Print

Cozy Sausage and Potato Soup with Kale: An Easy 30-Minute Meal

Sausage and potato soup with kale - featured image
Print Recipe

This hearty soup combines savory Italian sausage, tender Yukon Gold potatoes, and fresh kale in a creamy broth. Ready in just 30 minutes, it’s the perfect weeknight comfort food that tastes like it simmered for hours.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes (about 4–5 medium), cut into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 1 large bunch fresh kale (about 4 cups chopped), stems removed and leaves roughly chopped
  • ½ teaspoon red pepper flakes (or to taste)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Optional garnishes: freshly grated Parmesan cheese, drizzle of olive oil, fresh parsley

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the potatoes into ½-inch cubes, remove stems from kale and roughly chop the leaves.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a plate, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, stirring often, until translucent and soft. Scrape the bottom of the pot to incorporate browned bits. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
  4. Add the cubed potatoes and dried thyme. Stir for about 1 minute to coat the potatoes in the fat and onion mixture.
  5. Pour in the 4 cups of chicken broth and scrape up any remaining browned bits from the bottom of the pot (deglazing). Bring the soup to a gentle boil.
  6. Reduce heat to maintain a steady simmer. Cook for 12-15 minutes until the potatoes are fork-tender. Stir every few minutes to prevent sticking.
  7. Stir the cooked sausage back into the pot. Add the chopped kale in handfuls, stirring after each addition. Cook for 2-3 minutes until the kale is bright green and wilted.
  8. Remove the pot from the heat. Stir in the ½ cup of heavy cream or half-and-half. Taste and season with salt and black pepper as needed.
  9. Let the soup rest off the heat for 5 minutes before serving to allow flavors to meld and soup to thicken slightly.
  10. Ladle into bowls and garnish with freshly grated Parmesan cheese, a drizzle of olive oil, or fresh parsley if desired. Serve with crusty bread.

Notes

Don’t skip browning the sausage—it builds deep flavor. Cut potatoes evenly for consistent cooking. Season in layers (add a pinch of salt when sautéing onions, another when adding potatoes, and adjust at the end). Add cream off the heat to prevent curdling. The soup thickens as it sits; add extra broth when reheating if needed. For dairy-free, substitute full-fat coconut milk for the cream. For a vegetarian version, use plant-based sausage and vegetable broth.

Nutrition

Keywords: sausage and potato soup, kale soup, 30-minute meal, one-pot soup, comfort food, easy weeknight dinner, Italian sausage soup

Find it online: https://avabowls.com/cozy-sausage-and-potato-soup-with-kale-an-easy-30-minute-meal/