This Kale and Sausage Soup is a rustic, deeply flavorful one-pot meal that feels like a warm hug in a bowl. It’s packed with hearty greens, savory sausage, and tender potatoes for a truly satisfying experience. The aroma of garlic and herbs filling your kitchen is half the reward.
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Why You’ll Love This Kale and Sausage Soup
- Incredibly satisfying: Hearty sausage, potatoes, and kale create a complete, comforting meal.
- Flavorful leftovers: Tastes even better the next day as the ingredients mingle and deepen.
- Wonderfully flexible: Easily swap sausage types, potatoes, or add other veggies you have on hand.
- Amazing aroma: Sautéing garlic, onion, and herbs creates a warm, comforting kitchen atmosphere.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g Italian sausage, casings removed (mild or hot, your choice)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 300 g potatoes, diced into 1/2-inch cubes (Yukon Gold are perfect)
- 1.5 litres chicken broth (or bone broth for extra richness)
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 large bunch of kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Optional: Grated Parmesan cheese for serving
Tools: A large stockpot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
Notes: The quality of your sausage really sets the tone here—a good, well-seasoned Italian sausage provides a fantastic flavor base. And don’t skip sautéing the onions, carrots, and celery until they’re softened; that’s where a lot of the soup’s foundational sweetness comes from.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 20 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sausage. You can use mild or hot Italian sausage based on your heat preference. If you’re using links, just squeeze the meat out of the casings. For a leaner option, chicken Italian sausage works well too.
- Don’t rush the veggie sauté. Taking the time to cook the onion, carrot, and celery until they’re soft and fragrant is crucial. This step, called sweating, builds a deep flavor base that you can’t get by just boiling everything together.
- Prepping the kale. Make sure to remove the tough stems from the kale—they can be unpleasantly chewy in the soup. Stack the leaves, roll them up, and slice into ribbons (this is called chiffonade) for the best texture.
- Potato power. Waxy potatoes like Yukon Gold or red potatoes hold their shape beautifully in soup. Starchy potatoes like Russets will break down and thicken the broth more, which can also be nice, but it changes the texture.
How to Make Kale and Sausage Soup
Step 1: Heat the olive oil in your large stockpot or Dutch oven over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon as it cooks. You’re looking for it to be browned and cooked through, which should take about 5-7 minutes. Use a slotted spoon to remove the sausage from the pot, leaving the rendered fat behind. That fat is pure flavor gold!
Step 2: To the same pot with the sausage drippings, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is turning translucent, about 6-8 minutes. You’ll notice the most wonderful aroma starting to develop. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it.
Step 3: Now, return the cooked sausage to the pot. Add the diced potatoes, chicken broth, bay leaf, oregano, and thyme. Give everything a good stir to combine. Bring the soup up to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. The potatoes should be just tender when pierced with a fork.
Step 4: This is the kale’s moment! Stir in the chopped kale leaves. They might seem like a lot at first, but they will wilt down significantly in the hot broth. Continue to simmer the soup, uncovered, for another 5-7 minutes, or until the kale is tender but still has a bit of a bite. You don’t want it to turn to mush.
Step 5: Almost there! Remove the pot from the heat. Fish out and discard the bay leaf. Now, taste the soup—this is the most important step. Season with salt and freshly ground black pepper to your liking. Remember, the sausage and broth already contain salt, so start with a little and add more if needed. Let the soup sit for a few minutes off the heat before serving; this allows the flavors to settle and meld together perfectly.
Storage & Freshness Guide
- Fridge: Store in a sealed container for 3–4 days.
- Freezer: Freeze for up to 3 months (potatoes may become grainy).
- Reviving: Reheat gently on the stovetop; add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty bread — Perfect for dipping and sopping up every last bit of the flavorful broth. A low-carb almond flour bread works wonderfully here if you’re keeping it strict.
- A simple side salad with a sharp vinaigrette — The bright, acidic notes from a lemon-Dijon vinaigrette cut through the richness of the soup beautifully and add a fresh contrast.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — Its herbal and citrusy character complements the savory notes of the sausage and the earthiness of the kale without overpowering the soup.
- Sparkling water with a lemon wedge — The bubbles and citrus are incredibly refreshing and help to cleanse the palate between spoonfuls of the hearty soup.
Something Sweet
- A few fresh berries with a dollop of whipped cream — After a savory, hearty meal, the simple, natural sweetness of berries is a light and satisfying way to finish.
- A small square of very dark chocolate — A piece of high-cocoa chocolate provides a rich, bittersweet endnote that contrasts wonderfully with the soup’s savory profile.
Top Mistakes to Avoid
- Overcooking the kale. If you add the kale too early, it will become slimy and lose its vibrant green color and pleasant texture. It only needs a few minutes at the end to wilt and become tender.
- Skimping on the browning step for the sausage. Those browned bits at the bottom of the pot are packed with flavor. Taking the time to properly brown the sausage, and then using those drippings to cook the vegetables, is a flavor game-changer.
- Forgetting to taste before serving. Seasoning is everything. Broths and sausages can vary wildly in salt content. Always, always taste your soup at the end and adjust the salt and pepper. It’s the difference between a good soup and a great one.
- Using potatoes that turn to mush. If you use a very starchy potato like a Russet and cook it for too long, it will disintegrate and make the soup cloudy and thick. Stick with waxy potatoes for distinct chunks.
Expert Tips
- Tip: For a richer, deeper flavor, try browning a tablespoon of tomato paste with the vegetables. After the onions and carrots have softened, push them to the side, add the tomato paste, and let it cook for a minute until it darkens slightly. This adds a wonderful umami backbone.
- Tip: If you want a slightly thicker, stew-like consistency, you can mash a few of the potato pieces against the side of the pot with your spoon before adding the kale. This will naturally thicken the broth.
- Tip: Make it ahead! This soup is arguably better on day two. Let it cool completely before storing it in an airtight container in the fridge. The kale will hold up surprisingly well, and the flavors will be even more harmonious.
- Tip: For a bit of brightness, finish the soup with a squeeze of fresh lemon juice or a drizzle of good quality olive oil right when you serve it. The acid can really make the other flavors pop.
FAQs
Can I use a different type of green instead of kale?
Absolutely! Swiss chard or spinach are excellent substitutes. Just keep in mind that spinach wilts much faster—you’d stir it in at the very end, just until it wilts, which takes only a minute or two. Collard greens would also work, but they are tougher and would need a longer simmering time, more like 15-20 minutes, to become tender.
Can I make this soup in a slow cooker?
You sure can. Brown the sausage and sauté the onions, carrots, and celery in a skillet first—this step is too important for flavor to skip. Then, transfer everything except the kale to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking so it doesn’t get overcooked.
How long does this soup keep in the refrigerator?
Stored properly in a sealed container, this kale and sausage soup will keep beautifully for 3 to 4 days. The flavors continue to meld, making the leftovers a real treat. Just give it a gentle reheat on the stovetop over medium heat.
Is it freezable?
It is, but with one caveat: the texture of the potatoes can become a little grainy upon thawing. The kale will also be much softer. If that doesn’t bother you, freeze it for up to 3 months. Let it thaw overnight in the fridge before reheating.
My soup turned out a bit greasy. What happened?
This usually means your sausage was particularly fatty. It’s an easy fix! Just let the soup cool slightly, then skim the fat that rises to the surface with a spoon. For next time, you can brown the sausage, drain off the excess fat, and then proceed, using just a tablespoon of the drippings to cook the vegetables.
Kale And Sausage Soup
Make this easy Kale and Sausage Soup recipe for a hearty, one-pot meal. Packed with flavor and ready in under an hour. Get the full recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp olive oil
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450 g Italian sausage (casings removed (mild or hot, your choice))
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (peeled and sliced)
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2 stalks celery (sliced)
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300 g potatoes (diced into 1/2-inch cubes (Yukon Gold are perfect))
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1.5 litres chicken broth (or bone broth for extra richness)
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1 bay leaf
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1 tsp dried oregano
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0.5 tsp dried thyme
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1 large bunch kale (stems removed and leaves chopped)
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Salt and black pepper (to taste)
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Grated Parmesan cheese (for serving)
Instructions
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Heat the olive oil in your large stockpot or Dutch oven over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon as it cooks. You’re looking for it to be browned and cooked through, which should take about 5-7 minutes. Use a slotted spoon to remove the sausage from the pot, leaving the rendered fat behind.01
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To the same pot with the sausage drippings, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is turning translucent, about 6-8 minutes. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it.02
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Now, return the cooked sausage to the pot. Add the diced potatoes, chicken broth, bay leaf, oregano, and thyme. Give everything a good stir to combine. Bring the soup up to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. The potatoes should be just tender when pierced with a fork.03
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This is the kale’s moment! Stir in the chopped kale leaves. They might seem like a lot at first, but they will wilt down significantly in the hot broth. Continue to simmer the soup, uncovered, for another 5-7 minutes, or until the kale is tender but still has a bit of a bite.04
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Almost there! Remove the pot from the heat. Fish out and discard the bay leaf. Now, taste the soup—this is the most important step. Season with salt and freshly ground black pepper to your liking. Remember, the sausage and broth already contain salt, so start with a little and add more if needed. Let the soup sit for a few minutes off the heat before serving; this allows the flavors to settle and meld together perfectly.05
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