Sausage Potato And Kale Soup Recipe

There’s just something so comforting about a bowl of homemade soup, especially one that’s as hearty and flavorful as this sausage, potato, and kale combination. This soup has that smoky, savory depth from the smoked beef sausage and a lovely creaminess from a splash of heavy cream or half & half. The addition of kale keeps it fresh and adds a bit of nutritious green to each spoonful. Plus, it’s a one-pot meal that’s easy to make and perfect for chilly nights. Whether you’re cooking it on the stovetop or in an Instant Pot, this soup is a crowd-pleaser.

this RECIPE

A personal love for soup season 🍂

When the weather turns crisp and I start reaching for cozy sweaters, I know it’s time to bring out my soup pot. There’s a particular joy in simmering a big pot of soup on the stove, letting the flavors meld together as the house fills with mouthwatering aromas. This sausage, potato, and kale soup has become one of my favorites because it’s both filling and easy to make. I love how the smoked sausage adds a savory, slightly spicy kick, and the potatoes make it satisfyingly thick. And on days when I’m feeling a bit health-conscious, I swap out the potatoes for cauliflower – a trick that keeps it lighter without sacrificing any of that comforting texture.

The backstory of this classic combination

This soup has roots in Portuguese and Italian cooking, where similar recipes use sausage, greens, and potatoes to create a hearty, warming dish. Known as “Caldo Verde” in Portugal, this type of soup traditionally uses kale or collard greens and a smoky sausage to build its flavor. Over time, people have made it their own, tweaking it with different types of sausage, various greens, and even adding cream for extra richness. This version is a blend of these influences, using smoked beef sausage for a bold flavor and curly or Tuscan kale to give it a nutrient boost. It’s the kind of soup that feels rustic and homemade but also a little special.

Let’s talk ingredients: The heroes of this soup

• Smoked beef sausage: This is where the smoky, savory flavor of the soup really shines. The sausage renders its own fat, adding richness to the broth without needing any extra oil. If you prefer a slightly different flavor, you could swap in chicken sausage or a spicy beef sausage.
• Potatoes (or cauliflower): Potatoes add creaminess and help thicken the soup as they cook and break down. For a low-carb option, cauliflower florets work beautifully, absorbing the flavors while keeping things light.
• Kale: The kale adds a fresh, slightly bitter note that balances the richness of the sausage and cream. I like using Tuscan kale for its softer texture, but curly kale works too. If you’re out of kale, spinach or Swiss chard make good substitutes.
• Bone broth: This forms the base of the soup, adding depth to the flavor. Using a no-sodium bone broth allows you to control the salt levels. You can also substitute vegetable broth if you’re aiming to keep it vegetarian.
• Heavy cream or half & half: Just a small amount gives the soup a lovely creaminess without making it too rich. If you’d prefer a dairy-free option, try a splash of coconut milk (though it will add a hint of sweetness) or almond milk.
• Smoked paprika: The smoked paprika brings a subtle, sweet smokiness that enhances the sausage’s flavor. You can adjust the amount to suit your taste, and even add a bit of hot paprika for a kick!

Essential kitchen tools for this soup

• Heavy-bottomed saucepan or Dutch oven: A large, heavy pot is ideal for making this soup on the stovetop. It distributes heat evenly, allowing the flavors to meld together without risk of burning.
• Instant Pot (optional): If you prefer a quicker cooking time, the Instant Pot is your friend. It gives you the same depth of flavor in a fraction of the time, thanks to its high-pressure cooking.
• Sharp knife and cutting board: Chopping onions, garlic, potatoes, and kale will be a breeze with a sharp knife. I always find it makes prep more enjoyable too.
• Ladle: When it’s time to serve, a ladle makes it easy to scoop up all those hearty chunks and broth into each bowl.

Step-by-step: Making sausage, potato, and kale soup

Stovetop Method

1. Cook the sausage: Heat a large saucepan over medium heat and add your sliced smoked beef sausage. There’s no need for extra oil – the sausage will release its own fat. Sauté for about 2-3 minutes, letting it brown and get a bit crispy on the edges. This browning step adds a ton of flavor to the soup!
2. Sauté onions and garlic: Add in your chopped onion and minced garlic. Stir everything together and cook for about 5 minutes, until the onions turn translucent and the garlic is fragrant. Keep an eye on it to make sure the garlic doesn’t burn – burnt garlic can taste bitter.
3. Add seasonings, potatoes, and broth: Stir in 1 heaped teaspoon of smoked paprika, then add the potatoes (or cauliflower if you’re going low-carb) and bone broth. Give it a good stir, then cover the pot with a lid. Let it cook for about 15-20 minutes until the potatoes are fork-tender. At this stage, you can mash a few pieces of potato against the side of the pot to thicken the soup slightly.
4. Add kale and cream: Lower the heat to a gentle simmer, then add your chopped kale and heavy cream. Stir everything together and let it cook for another 2-3 minutes, just until the kale has wilted but still holds its vibrant green color.
5. Serve: Ladle the soup into bowls and add freshly ground black pepper to taste. This soup is best enjoyed with a slice of crusty bread on the side!

Instant Pot Method

1. Sauté the sausage, onion, and garlic: Set your Instant Pot to sauté mode. Cook the sliced sausage for 2-3 minutes, until it’s golden. Add the onion and garlic, sautéing for another 5 minutes. If things start to stick, add a few tablespoons of water to loosen up the browned bits.
2. Pressure cook: Add the smoked paprika, potatoes, and bone broth. Secure the lid, and set your Instant Pot to 6 minutes on high pressure. Once it’s done cooking, release the pressure carefully.
3. Finish with kale and cream: Stir in the kale and cream, letting it simmer for 2-3 minutes on the sauté setting. This softens the kale and allows the flavors to meld.
4. Serve and enjoy: Ladle into bowls, top with a few twists of black pepper, and you’re good to go!

Adaptations and variations to try

• Low-carb version: Substitute potatoes with cauliflower florets for a lighter, low-carb alternative. The cauliflower will soften and break down, thickening the soup in much the same way as potatoes.
• Vegetarian option: Swap the smoked beef sausage for a plant-based smoked sausage and use vegetable broth instead of chicken bone broth. You’ll still get that rich, savory flavor with these swaps.
• Extra veggies: Try adding diced carrots, celery, or bell peppers for more color and flavor. Just sauté them along with the onions for an extra nutrient boost.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot paprika for a little heat. You could also use a spicy beef sausage if you’re craving more of a punch.
• Herb swap: Throw in a few sprigs of fresh thyme or rosemary while the soup simmers. These herbs pair beautifully with the smoky sausage and earthy potatoes.

How to serve and present this cozy soup

For a homey presentation, ladle the soup into rustic bowls and sprinkle a few more freshly ground pepper flakes on top. A little extra smoked paprika dusted over the surface adds a pop of color, and a drizzle of olive oil can bring a lovely shine. Serve this soup with thick slices of crusty bread or a piece of garlic toast for dipping – it’s the perfect way to soak up every last drop of broth. For a fresh twist, add a lemon wedge on the side; a squeeze of lemon juice right before eating brightens up the flavors.

drink pairings

Since this sausage, potato, and kale soup is rich and savory, it pairs wonderfully with a light, refreshing drink. Try a sparkling water with a hint of lemon or cucumber for a palate cleanser. A homemade iced tea with a splash of honey and lemon works well too, balancing the soup’s smokiness. For a cozy touch, serve it alongside a warm mug of apple cider, which adds a hint of sweetness that contrasts nicely with the smoky sausage.

Storing, reheating, and leftovers

This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container, and when you’re ready to reheat, just warm it gently on the stovetop over medium heat or in the microwave. If the soup has thickened, add a splash of water or broth to reach your desired consistency. For freezing, it’s best to skip the cream until you’re ready to reheat, as dairy can sometimes separate when frozen. Simply add the cream when you’re warming it back up for a fresher, smoother texture.

Scaling the recipe for different servings

This recipe makes about 4-6 servings, but it’s easy to scale up or down. If you’re cooking for a crowd, double the ingredients and use a larger pot. Keep in mind that the more soup you make, the longer it may take for the potatoes to cook through. For a smaller batch, just halve the ingredients – though you might want to keep the same amount of smoked sausage for maximum flavor!

Troubleshooting common issues

• Soup too thick? Add a bit more broth to thin it out.
• Potatoes undercooked? Just give them a few more minutes until they’re tender.
• Not smoky enough? Add a touch more smoked paprika or a splash of liquid smoke.

Frequently asked questions

1. Can I make this soup dairy-free?
Yes! Substitute the cream with coconut milk or almond milk for a dairy-free version. It may slightly alter the flavor, but it’ll still be creamy.

2. Can I freeze this soup?
Yes, but omit the cream before freezing. Add it when reheating to avoid separation.

3. Can I use spinach instead of kale?
Absolutely! Just add the spinach at the very end, as it wilts faster than kale.

4. How can I make this soup spicier?
Use spicy smoked beef sausage or add red pepper flakes for some heat.

5. What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave, adding a bit of broth if it’s too thick.

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