This Smoked Sausage, Kale, and Potato Soup is hearty and delicious! A creamy soup recipe made with smoked sausage, kale, and potatoes that’s done in just 30 minutes.
An Easy Soup Recipe That’s Loaded with Flavor
I’ve got your ideal winter-best-friend. This smoked sausage, kale, and potato soup is everything! It’s cozy and wintry and basically hug in a bowl, if you will. Perfect for chilly days and nights!
Because cold weather and soup just go together, this Creamy Crab and Wild Rice Soup made its appearance a few times in the past several weeks, along with my Gnocchi Zuppa Toscana. But this one just might be my favorite of the three!
Oh, who am I kidding? I can’t pick a favorite! But I am excited to share this creamy sausage soup with you guys – I know you’ll love it as much as I do. It’s simple to make, comes together quickly, and is good for you, too.
Here’s the list of ingredients you will need to make this cozy soup. It’s not a long list, but each item is a flavor powerhouse! Let’s take a look:
- Butter and Olive Oil: For sauteing.
- Onion: I use yellow onion, but any kind will do.
- Garlic: Finely chop a few cloves of fresh garlic, or substitute garlic powder.
- Smoked Sausage: Such as kielbasa – I used Eckrich brand. Slice the sausage into 1/4-inch rounds.
- Kale: Tear the kale leaves into bite-sized pieces.
- Salt and Pepper
- Fresh Rosemary: Or a small amount of dried rosemary.
- Dried Thyme: This pungent herb helps balance the richness of the sausage.
- Potatoes: Wash and cube the potatoes.
- Broth: I use low-sodium, fat-free chicken broth, but regular chicken broth is fine, too.
- Soy Milk: For a creamy finish. I used Silk Soymilk.
Can You Leave the Skins on Potatoes in Potato Soup?
Potatoes with rough skin, like russet potatoes, should be peeled before adding them to soup. However, if you use waxy potatoes with delicate skin, like red potatoes or fingerling potatoes, you can peel them, or just scrub them and leave the skins on.
How to Make Smoked Sausage, Kale, and Potato Soup
I have mentioned a couple of times how easy this soup is, but seriously you guys, it has three steps! Four, if you count actually eating it. Here they are:
- Cook the Aromatics, Sausage, Kale, and Seasonings. To start, set a large soup pot over medium heat. Add the butter and olive oil. Once those are hot, stir in the diced onion, garlic, sausage, kale, rosemary, thyme, salt, and pepper. Let these ingredients cook for 8 minutes or so, stirring occasionally.
- Add the Potatoes, Broth, and Soy Milk. Next, add the potatoes to the pot, along with the chicken broth and soy milk. Bring the soup to a boil, and then reduce the heat to a simmer. Let the soup cook for 10 to 14 minutes, or until the potatoes are tender.
- Finish the Dish. Take the soup off of the heat, and taste for salt and pepper. Add more if needed, and discard the rosemary sprig. Ladle the soup into bowls, and serve it warm.
Tips and Tricks
There are lots of ways to customize this recipe, and I’ve collected a few of the best right here. Check out these easy tips to help you achieve the yummiest soup ever.
- Sausage Substitute: For a more zuppa toscana feel, try using browned Italian sausage in this recipe. Sweet, mild, or spicy – it’s your call!
- Green Options: Kale is a favorite in this recipe, but you can also use other greens if you need to. Fresh or frozen mixed greens, collards, or mustard greens can be substituted, and each will add its own unique flavor and texture.
- Veggie Additions: Want more veggies? Feel free to stir in sliced or diced carrots, celery, or leeks right into the pot. Yum.
- Dairy Version: If you’d like to use regular dairy instead of the soy milk, try using half and half or whole milk in the recipe. Make sure to add this at the end of the cooking process, though, or it may curdle! Stir it in right before you ladle the soup into bowls.
- Add Parm: Drop a parmesan rind into the soup for extra flavor, or sprinkle grated parmesan into your bowl.
Need some side dishes to make this a meal? (Well, more of a meal? Because honestly, I could make a meal out of this hearty soup all by itself.) No worries – I have all kinds of side dish inspo right here:
- Salad: A fresh, crunchy salad is great alongside a hot bowl of potato soup. This Macedonian Shopska Salad is made with feta, tomatoes, cucumbers, and more – so tasty!
- Bread: Simple no-knead bread is always a hit with cozy soup. Try making Rosemary and Garlic No-Knead Skillet Bread, and see how addictive this ultra-easy technique can be.
- Chicken: Want a little more protein in your meal? Try adding a healthy serving of chicken. This recipe for Juicy Stove Top Chicken Breasts delivers tender, flavorful perfection, every time.
How to Store and Reheat Leftovers
- You can store this in your refrigerator for 2 to 3 days. Make sure to cover it tightly or transfer it to an airtight container to keep it fresh.
- To reheat, just put the desired amount in a small saucepan and heat over medium heat until all of the ingredients are warmed through. Or, just use your microwave! Either way, be sure to stir the soup often for even heating.
Does Smoked Sausage, Kale, and Potato Soup Freeze Well?
- Yes, you can freeze this soup. Just let it cool down, and then pack it into airtight freezer-friendly containers.
- Store in your freezer for up to 2 months, and thaw in the refrigerator before reheating. Pro tip: when you freeze liquids, always leave a little room at the top of the container so the liquid can expand.
Smoked Sausage, Kale and Potato Soup
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 1 package (14-ounces ) smoked sausage, (such as kielbasa or andouille), sliced into 1/4-inch rounds
- 4 cups torn kale leaves
- salt and fresh ground black pepper, to taste
- 1 sprig fresh rosemary
- ½ teaspoon dried thyme
- 3 cups cubed potatoes
- 4 cups low-sodium fat-free chicken broth
- 2 cups milk, I used Soy milk, see notes below for more options
- Melt butter and heat olive oil in a soup pot set over medium-high heat.
- Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary sprig, and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
- Stir in potatoes and cook for 1 minute.
- Add chicken broth and half & half (or milk); bring to a boil.
- Reduce heat to a simmer and continue to cook for 10 to 14 minutes or until potatoes are fully cooked and tender.
- Remove from heat.
- Taste for salt and pepper and adjust accordingly.
- Remove rosemary sprig.
- Ladle soup into bowls and serve.
- Sausage: I like to use either Polish Kielbasa or Andouille Sausage for this particular soup recipe. However, you can also use Italian Sausage, chicken sausage, turkey, and so on.
- Leafy Greens: Kale is a favorite in this soup recipe, but you can also use any fresh or frozen mixed greens, such as collards or mustard greens, or baby spinach.
- Vegetables: If you want to add carrots, celery, and leeks, go right ahead.
- Dairy Options: To lighten things up, I used soy milk, but you can use any milk you have on hand. You can also use Half & Half or Heavy Cream; make sure to stir in the heavy cream right before the end of the cooking process and stir well so it does not curdle.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.