Winter is definitely the time for a nice warm soup recipe, and I’m trying to incorporate more of them into our rotation. This Sausage, Kale, and Potato soup recipe was excellent… except that I accidentally added a LARGE amount of red pepper flakes, so it was beyond spicy. We didn’t even let the kids try it, but it was so good that Dan and I would sweat it out to eat it. It lasted us a couple days and only got better with age.

Sausage, Kale, and Potato Soup RecipeThis was also a pretty simple recipe to make (as most soups are), so it’s a good one for a weeknight dinner when everyone is busy. Dan and I really wanted crusty French bread with this, but we are currently a gluten free home, so we just dreamed about it. But if you can have it, I think it would be the perfect pairing for sucking up the juices.

Sausage, Kale, and Potato Soup
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 1 lb sweet or spicy Italian sausage (I used Chicken Italian Sausage)
  2. 2 tbsp olive oil
  3. Half a yellow onion, diced
  4. 2 cloves of garlic, minced
  5. 4-6 cups chicken stock
  6. 2 lbs gold potatoes, peeled and diced into small pieces
  7. 1 tsp basil
  8. 1 tsp thyme
  9. 1 tsp salt
  10. 1/2 tsp white pepper
  11. 6-8 small to medium sized kale leaves (washes, stems removed, and torn into bite size pieces)
  1. In a large dutch oven or stock pot, add olive oil and heat on medium high. Add the sausage and brown. Remove the sausage to a small bowl and set aside.
  2. Add diced onion to the fat and cook about 5 minutes or until onions are soft and tender. Add the basil, thyme, salt, and white pepper, toasting the spicy and bringing out the flavor. Cook for 1 minute. Add the garlic and cook for 1 minute more, making sure not to burn.
  3. Pour in the chicken stock and bring to a boil. Add the potatoes, and simmer on low for 20 to 30 minutes or until potatoes are fork tender. Test for salt and adjust if needed.
  4. Add the kale and the cooked sausage and cook on medium-high heat for 3 to 5 minutes, or until everything is nice and hot and the kale has softened up.
  5. You can serve immediately, but it gets better with time, so feel free to make ahead and reheat. Enjoy!
Adapted from Solid Gold Eats
Adapted from Solid Gold Eats

15 thoughts on “Sausage, Kale, and Potato Soup”

    1. Hi Kate. You’re not missing it. After making it many times I realized adding additional peppers was a bit insane, so I removed them from the recipe.

  1. Just made the soup. Can’t wait until is’t ready for lunch. Thanks for the healthily recipe to share with my family.

  2. seriously INCREDIBLE!!
    i used pork sausage, so it was a little salty so i’m going to put less salt next time but it was so perfect.
    thank you for posting!!!


    1. Hi Tan,
      I’ve never tried freezing it before, but I would assume you could. Then if you want to freeze it in individual serving sizes you could just grab it when you need it. Let me know how it turns out if you try it.

  3. After making this a few times, I have to say that it is WAY too spicy with the added red peppers. Maybe it’s the sausage I’m getting, but I’m going to leave out red peppers from now on.

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