This Sausage Kale and Potato Soup is hearty, creamy, and so good! It’s filled with veggies, smokey sausage, and cooks in one pot on the stovetop for an easy weeknight comfort food dinner!

Comforting Sausage Kale and Potato Soup

I made this soup for my husband and he immediately said, “you’re going to have to make this again!” because he loved it so much and I do not disagree! I love a good soup and this one checks all the boxes for me. It’s hearty, packed with protein and veggies, has the most flavorful broth and is so easy to make. I love a soup that comes together with simple ingredients and doesn’t take a ton of time.

Soup Ingredients

Sausage: for a delicious smokey flavor, this recipe uses smoked Kielbasa turkey sausage.

Fresh Veggies: you’ll need yellow onion, celery, carrot, garlic, Yukon Gold potatoes, and curly kale.

Seasonings: a simple combination of red pepper flakes, Italian seasoning, salt, and cracked black pepper add delicious flavor.

Fire-Roasted Tomatoes: if you can’t find fire-roasted crushed tomatoes feel free to use regular crushed tomatoes instead.

Chicken Broth: I like to go with low-sodium broth in my soups.

Half and Half: this helps to give the soup a creamy texture.

Ingredient Swaps

Sausage – andouille sausage would be great in this soup as well! You could also use chicken sausage if you prefer.
Half and Half – feel free to swap the half and half for full-fat coconut milk to keep this soup dairy-free.
Chicken Broth – you can easily use low-sodium veggie broth instead if that’s all you have.
Kale – don’t love kale? Swap it for spinach instead!

How to Make Sausage Potato and Kale Soup

Step One: Heat a large Dutch oven over medium heat. Once hot, add the avocado oil followed by the sliced Kielbasa sausage. Cook the sausage for 6 to 8 minutes or until it has browned and crisped around the edges. Then, remove the sausage from the pot.

Step Two: Next, add the diced onion, celery, and carrot to the pot, and sauté for 4 to 5 minutes or until the vegetables start to become tender. Add the minced garlic, and sauté for an additional minute.

Step Three: Add the sausage back to the pot along with the red pepper flakes, Italian seasoning, salt, black pepper, and diced tomatoes.

Step Four: Next, add the diced potatoes and chicken, and bring the soup to a boil. Once boiling, reduce the heat, and let the soup simmer for 25 to 30 minutes or until the potatoes are tender.

Step Five: Add the kale to the pot, and let it simmer for a few more minutes or until wilted.

Step Six: Turn off the heat, and slowly stir in the half and half. Adjust the seasonings to taste, and serve warm topped with parmesan and chopped parsley!

Can I Make This Recipe in the Slow Cooker?

I haven’t tested it, but it should work! Brown the sausage in a skillet. Then, sauté the veggies. Once tender, combine the veggies, sausage, red pepper flakes, Italian seasoning, salt, pepper, broth, and fire-roasted tomatoes in a slow cooker.

Cover, and cook on low or high until the potatoes are fork-tender. Next, add the kale, and cook just long enough to wilt. Finally, stir in the half and half, season to taste, and enjoy!

How to Store and Reheat

Store leftover soup in an airtight container in the fridge for 3 to 5 days.
Reheat leftovers in the microwave or in a pot over medium heat on the stove.
You can also freeze the soup for 2 to 3 months. The texture of the potatoes does change a bit after freezing. So, keep that in mind!

More Cozy Soup Recipes

I hope you give this Sausage Kale and Potato Soup a try! It’s hearty, comforting, and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

One-Pot Sausage, Kale, and Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This Sausage Kale and Potato Soup is hearty, creamy, and so good! It’s filled with veggies, smokey sausage, and cooks in one pot on the stovetop for an easy weeknight comfort food dinner!

Ingredients

Scale

1 tablespoon avocado oil
24 oz smoked kielbasa turkey sausage, sliced into rounds
1 small to medium yellow onion, small diced
1 stalk celery, small diced
1 carrot, small diced
6 cloves garlic, minced
1 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 1/2 teaspoons salt (plus more to taste)
1/4 teaspoon cracked black pepper (plus more to taste)
1 – 15oz can fire roasted tomatoess
4 Yukon gold potatoes, diced
64 oz low sodium chicken broth
4 cups curly kale
1 1/2 cups half and half, room temperature
fresh shredded parmesan, for serving
chopped parsley, for serving

Instructions

Heat a large dutch oven over medium heat. Once hot, add the avocado oil and then add in the sliced kielbasa sausage. Cook the sausage for 6-8 minutes until the sausage has browned and crisped around the edges and then remove from the pot.
Next, add the diced onion, celery, and carrot to the pot and sauté for 4-5 minutes until they start to become tender. Add the minced garlic and sauté for 1 more minute.
Add the sausage back to the pot along with the add the red pepper flakes, Italian seasoning, salt, black pepper, and diced tomatoes to the pot.
Next, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 25-30 minutes, until the potatoes are tender.
When the potatoes are tender add the kale to the soup and let simmer for a few more minutes until wilted.
Turn off the heat and slowly stir in the half and half. Give the soup a taste and adjust the seasoning as needed. Serve the soup topped with parmesan and chopped parsley.