Of all the one-pot meals I’ve perfected, this Sausage Potato and Kale Soup holds a special place in my kitchen. It was born out of necessity on a chilly evening, using what I had on hand. That first attempt was good, but after several batches, I discovered that a heaped teaspoon of smoked paprika and a quality chicken bone broth was the secret to transforming it into something deeply savory and comforting.
You’ll love this recipe because it delivers incredible flavor with minimal effort. It’s a complete, hearty meal that’s versatile and perfect for a busy weeknight. It all comes together in one pot, making cleanup a breeze, and you can easily swap potatoes for cauliflower to lower the carbs. This isn’t just another soup it’s a reliable, soul-warming dish you’ll make again and again.
Ingredients
- 1 lb smoked beef sausage, sliced into coins
- 1 medium yellow onion, finely chopped
- 4-6 cloves minced fresh garlic
- 1 to 2 heaped teaspoons smoked paprika
- 4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
- 32 ounces no sodium chicken bone broth
- 2 tablespoons heavy whipping cream or half & half
- 4 cups roughly chopped Tuscan or curly kale
- Lots of fresh ground black pepper to taste
How to Make Sausage Potato and Kale Soup
Step 1: Brown the Sausage and Sauté the Aromatics
First, brown the sliced sausage in a large pot or Dutch oven over medium-high heat. Once browned, remove the sausage and set it aside. In the same pot, sauté the chopped onion for about 5 minutes until soft, then add the minced garlic and cook for one more minute until fragrant.
Step 2: Bloom the Spices and Build the Broth
Next, stir the smoked paprika into the onions and garlic and cook for about 30 seconds to “bloom” the spice, unlocking its full flavor. Immediately pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot.
Step 3: Simmer Until Tender
Return the browned sausage to the pot along with the cubed potatoes (or cauliflower). Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 4: Finish with Kale and Cream
Finally, stir in the chopped kale and cook for 3-5 minutes until it has wilted. Turn off the heat, stir in the heavy cream, and season generously with fresh ground black pepper. Serve immediately.
My Best Sausage Potato and Kale Soup Tips
Never Skip Browning the Sausage
Even though the sausage is pre-cooked, browning it is essential. This step creates a flavorful crust and leaves browned bits in the pot that form a deeply savory foundation for your broth.
Give Your Kale a Quick Massage
For perfectly tender kale, place the chopped leaves in a bowl with a tiny bit of olive oil and gently massage them for 30 seconds before adding them to the soup. This simple trick helps break down the tough fibers.
Let it Rest for Maximum Flavor
This soup is fantastic right away, but the flavors meld and deepen overnight. If you can, make it a day ahead for an even more delicious result.
Variations of Sausage Potato and Kale Soup
Feel free to make this soup your own with a few simple tweaks. For an extra savory kick, stir in a half-cup of grated Parmesan cheese at the end. To make a low-carb Sausage and Kale Soup, simply swap the potatoes for cauliflower florets. You can also bulk it up by adding a can of drained cannellini beans or chickpeas along with the kale for more protein and fiber.
FAQs
What is the best kind of sausage to use?
Smoked beef sausage is excellent here, but any pre-cooked smoked sausage, like turkey or chicken kielbasa, works wonderfully. The key is using a smoked variety for that essential flavor.
How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat until warmed through.
Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely before storing it in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a lovely, subtle sweetness that complements the smoky sausage. Just note they may cook a bit faster, so check for tenderness after 15 minutes.
Sausage, Potato, and Kale Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A deeply savory and comforting one-pot meal, this Sausage, Potato, and Kale Soup is the ultimate weeknight dinner. Smoked sausage, tender potatoes, and hearty kale swim in a rich, paprika-infused bone broth. It’s an incredibly flavorful and satisfying soup that comes together with minimal effort and cleanup!
Ingredients
1 lb smoked beef sausage, sliced into coins
1 medium yellow onion, finely chopped
4−6 cloves minced fresh garlic
1 to 2 heaped teaspoons smoked paprika
4 medium potatoes, cubed (or 4–6 cups cauliflower florets)
32 ounces no sodium chicken bone broth
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped Tuscan or curly kale
Lots of fresh ground black pepper to taste
Instructions
Brown the Sausage and Sauté the Aromatics
In a large pot or Dutch oven over medium-high heat, brown the sliced sausage. Once browned, use a slotted spoon to remove the sausage and set it aside, leaving the rendered fat in the pot. Sauté the chopped onion in the same pot for about 5 minutes until soft. Add the minced garlic and cook for one more minute until fragrant.
Bloom the Spices and Build the Broth
Stir the smoked paprika into the onions and garlic and cook for about 30 seconds. This “blooming” process toasts the spice and unlocks its deep, smoky flavor. Immediately pour in the chicken bone broth, using a spoon to scrape up any flavorful browned bits from the bottom of the pot.
Simmer Until Tender
Return the browned sausage to the pot along with the cubed potatoes. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
Finish with Kale and Cream
Stir in the chopped kale and cook for an additional 3-5 minutes, just until it has wilted and turned bright green. Turn off the heat. Stir in the heavy cream and season generously with fresh ground black pepper to your liking. Serve hot.
Notes
Deeper Flavor: For the best results, don’t skip browning the sausage. This step creates a flavorful foundation for the entire soup.
Tender Kale: To make the kale extra tender, you can massage the chopped leaves with a teaspoon of olive oil for about 30 seconds before adding it to the pot. This helps break down its tough fibers.
Make-Ahead: This soup tastes even better the next day! The flavors meld and deepen overnight. Store it in an airtight container in the fridge.
Low-Carb Version: Easily make this recipe low-carb by swapping the potatoes for 4-6 cups of cauliflower florets. Add them at the same time you would the potatoes.
Add-Ins: Feel free to add a can of drained cannellini beans for extra fiber and protein, or stir in a half-cup of grated Parmesan cheese at the end for a salty, savory kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Keywords: Sausage Potato Kale Soup, sausage soup, one pot soup, hearty soup recipe, kale soup, weeknight dinner, comfort food, smoked sausage recipe, zuppa toscana style
