Sausage Kale Potato Soup
This hearty sausage kale potato soup combines smoky sausage, nutritious kale, and tender potatoes in a comforting broth that's perfect for chilly days and busy weeknights.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 285 kcal
- 2 tablespoons canola oil
- 1 medium onion finely diced
- 2 large carrots peeled and finely diced
- 1 rib celery sliced
- 12 ounces smoked sausages halved lengthwise and sliced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 6 medium potatoes peeled and diced
- 4 cups finely chopped kale
- 1/2 cup heavy cream optional
- 1/4 cup freshly grated Parmesan cheese
Heat oil and sauté vegetables: Heat canola oil in a large pot over medium heat, then add onion, carrots, and celery, cooking for 5 minutes until softened.
Brown the sausage pieces: Add sliced sausage to the pot and cook for 3-4 minutes until browned and fragrant, stirring occasionally to prevent sticking.
Add aromatics and seasonings: Stir in minced garlic, salt, thyme, and pepper, cooking for 1 minute until fragrant and well combined throughout.
Pour in chicken broth: Add chicken broth and bring mixture to a rolling boil over medium-high heat, scraping up any browned bits from the bottom.
Simmer with potatoes: Add diced potatoes, reduce the heat to medium, and simmer for 15 minutes until potatoes are fork-tender but not mushy.
Finish with kale: Stir in chopped kale and cook for 2-3 minutes until wilted, then add cream and Parmesan cheese if desired.
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Cut all vegetables into similar sizes so they cook evenly and create the perfect texture in every spoonful.
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Don't overcook the kale - it should stay bright green and maintain its nutritional value and appealing color.
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Taste and adjust seasoning at the end since sausage adds salt, and you want perfect flavor balance.
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This soup tastes even better the next day as all the flavors have time to meld together perfectly.
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Freeze individual portions without cream, then add cream when reheating for the best texture and flavor results every time.