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