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Easy Cozy Sausage and Potato Soup with Kale

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A quick and comforting one-pot soup with Italian sausage, tender Yukon Gold potatoes, and kale in a creamy broth. Perfect for busy weeknights, this forgiving recipe is a guaranteed crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy, casings removed if using links)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 pounds Yukon Gold potatoes, diced (about 4–5 medium potatoes, unpeeled)
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 4 cups chopped kale (Lacinato or curly, tough stems removed)
  • Salt and black pepper, to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until nicely browned, about 5-7 minutes. Using a slotted spoon, transfer the cooked sausage to a plate and set aside. Leave about 1 tablespoon of rendered fat in the pot.
  2. Add the diced onion to the pot with the reserved fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic, red pepper flakes (if using), dried thyme, and dried rosemary. Cook for another minute until fragrant.
  3. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot (deglazing).
  4. Add the remaining chicken broth, water, diced potatoes, and bay leaf to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Remove the bay leaf and discard. Using a potato masher or the back of a fork, gently mash about half of the potatoes right in the pot to thicken the broth, leaving some chunky pieces for texture.
  6. Return the browned sausage to the pot. Stir in the heavy cream and chopped kale. Simmer for another 3-5 minutes, until the kale is wilted and tender.
  7. Taste the soup and season generously with salt and black pepper. Ladle into bowls and top with freshly grated Parmesan cheese. Serve immediately.

Notes

For best texture, use Yukon Gold potatoes. If soup is too thick, add more broth or water; if too thin, mash more potatoes or simmer uncovered. For a richer broth, stir in a tablespoon of butter before serving. Soup can be made a day ahead for deeper flavor.

Nutrition

Keywords: sausage and potato soup, kale soup, easy soup recipe, one-pot meal, comfort food, weeknight dinner, creamy soup, Italian sausage soup

Find it online: https://lenatable.com/easy-cozy-sausage-and-potato-soup-with-kale/