This spicy sausage, potato, and kale soup is perfect for cool nights when you want something to warm your belly and soul. Easy to make in under an hour and best with some crusty bread, a drizzle of good olive oil, and a sprinkle of cheese.
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Some would argue that soup is not a meal, but I can’t think of a more complete meal than this nourishing sausage potato and kale soup.
I usually have sausage in the fridge as well as some type of green, like kale, or spinach.
The fact that this dish can be made with refrigerator and pantry staples, makes this an easy choice for when we are not quite sure what to eat for dinner.
And this one’s a huge hit with everyone in the house, including the kids.
Serve with some crusty bread, or garlic bread for dipping!
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Table of Contents
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Spicy sausage. I recommend using bulk sausage (sausage meat not in a casing) for this recipe, but if you can’t find bulk sausage, use sausage links and simply remove the meat from the casing. Chorizo would be a great alternate option for spicy sausage potato kale soup, and if you don’t like spice, feel free to use a mild Italian sausage.
- Kale. Green kale or purple kale are great here. Feel free to use the curly kale or Tuscan (lacinato) kale if that’s what’s available to you. You can also use spinach, chard, or escarole if you prefer.
- Potatoes. I used Russet potatoes, but you can use any potato variety you’d like.
- Cannellini beans (not pictured). I prefer to use the ones from the can since it makes things very easy. If using dried beans, you will need to soak and cook them separately before adding to the soup.
- Chicken stock (not pictured). Homemade chicken stock is ideal, but you can also make a stock from a chicken base.
See the recipe card for full information on ingredients and quantities.
How to make it
- Begin by removing the stems from the kale. These should be discarded. Roughly chop the kale leaves into large pieces. (Photo #1)
- Dice the onion and mince the garlic cloves. (Photo #2)
- Dice the potatoes. (Photo #3)
- Heat a large pot to medium-low and saute the onion in about a 1/4 cup of olive oil (just coat the bottom of the pot) for about 3 minutes. (Photo #4)
- Turn the heat up to medium and add the sausage, sauteing for about 10 minutes. Once the sausage is mostly cooked through, add in the garlic and cook for 2 more minutes. (Photo #5)
- Add the chicken stock and turn the heat to high. Bring to boil and allow to cook for 3 more minutes before turning the heat down to medium and adding your potatoes. Allow the potatoes to cook for about 15-20 minutes or until tender. (Photo #6)
- Add in the kale and beans and cook for about 10 more minutes over medium-low. Basically, cook the soup at a simmer. (Photo #7)
- Taste test the soup and adjust the salt and pepper if needed. If the soup is too thick, add a bit more stock. If it is too thin, mash some of the beans and potatoes with the back of your spoon and cook for 5-10 more minutes to thicken. Finally, add in the fresh parsley and serve in bowls with grated parmesan cheese, a drizzle of good extra virgin olive oil, and some crusty bread. (Photo #8) Enjoy!
Top tips
- Use homemade stock. Homemade stocks, whether chicken stock or beef stock, amplify the flavor of your dishes and allow greater control over sodium levels. Refer to my homemade chicken stock recipe for how to make it.
- Make it spicier! If you’re not afraid of a little heat, try adding a drizzle of Calabrian chili paste or chili oil to the spicy sausage soup!
- Serve the next day. Soups, stews, and chilis have one thing in common – they’re all better the next day because the flavors have had a chance to mingle and you’re left with an even more delicious soup than when it was first made.
More soup recipes
If you love soup, we have a few great ones that we turn to time and time again.
- Creamy sausage and tortellini soup – with tomatoes, cream, and plenty of fresh herbs.
- Sausage lentil soup – with zucchini, carrots, and sweet Italian sausage.
- Escarole and white bean soup – with pancetta, greens, and cannellini beans.
If you’ve enjoyed this Spicy Sausage Potato and Kale Soup or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
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Spicy Sausage Potato Kale Soup
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 pound potatoes cubed
- 1 bunch kale stems removed and rough chopped
- 1 15 ounce can of cannellini beans drained
- 9 cups low sodium chicken stock plus more if needed to thin
- 5 cloves garlic minced
- 1 medium onion diced
- 1/4 cup olive oil
- 1/4 cup parsley minced
- salt to taste
- pepper to taste
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Instructions
- Remove stems and discard from the kale. Roughly chop the kale into large pieces. Dice 1 medium onion and mince 5 cloves of garlic.
- Heat a large pot to medium-low and saute the onion in a 1/4 cup of olive oil. After 3 minutes turn heat to medium and add in the sausage. Sautee for 10 more minutes and use a wooden spoon to break up any large pieces of sausage.
- Once the sausage is mostly cooked through add in the garlic and cook for 2 more minutes. Next, add in the chicken stock and turn heat to high. Bring to a boil for 3 minutes.
- Turn heat to medium and add in the potatoes. Let the potatoes cook for 15-20 minutes until soft.
- Add in the kale and beans and cook for 10 more minutes. Taste test the soup and adjust salt and pepper. If the soup is too thick add a bit more chicken stock. If too thin mash some of the potatoes and beans with the back of a wooden spoon and cook for 5-10 more minutes to thicken.
- Finally, add in the fresh parsley and serve in bowls with parmesan cheese and a drizzle of high-quality extra virgin olive oil. Serve the soup with crusty bread. Enjoy!
Notes
- Soup can be stored in the fridge for up to 3 days or frozen for up to 6 months.
- No extra salt was added due to the inherent saltiness of the sausage, beans, and chicken stock. Adjust according to personal tastes.
- If the soup isn’t thick enough just mash the beans and potatoes with a wooden spoon on the side of the pot or use an immersion blender. If too thick just add a cup or more of chicken stock.
- Serve with crusty Italian bread, parmesan or Pecorino Romano cheese, and a hefty drizzle of extra virgin olive oil onto each bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious. Excellent. Those were the words my husband used to describe this soup. He also told me it was one of the best soups I’ve ever made. Thanks for the great and easy recipe.
We’re so happy to hear that, Amanda!
I made this today. It was awesome as a diabetic, I skipped the potatoes which raises the glucose levels. Replaced them with carrots and a few other leftover vegetables in the fridge. Delicious and filling I should have enough for a week. Nice introduction to kale.
Highly recommended, I will make this again. Thanks For your suggestion. 👍
We’re so happy you enjoyed it, Bob!
A version of this is my favorite fall and winter soup. It uses cream cheese. I’ll try this, and try adding the beans to my version. Yummy!
My nephew doesn’t like cake so I make him this for his birthday. We love this soup.
We’re so happy you all love the soup, Thomas!
This sounds fantastic, and just what I need after all the decadence I ate over the holidays. I love that your version of this iconic soup has beans, becuase I love the extra hit of protein. Thanks for the recipe!
I’ve been making a version of this for a couple of years. I discovered after several pots worth that I dislike kale. So I make it with spinach. Delicious!
Hi Holly, thanks for the comment and glad you enjoy the recipe!
Thank you for all your recipes. This became a favorite when I first made it this last Sunday for my family and octogenarian parents. We have more family coming next month and mom wants me to triple the recipe. Thank you for setting up that on your website and for the cooking videos. Love Tara’s comments and James’ honest reviews. If we could give 100 star reviews I’d do it!
Hi Tricia, thanks so much for the kind words and so happy you’re enjoying the recipes and videos!
Good Lord. This is delicious. You’ve done it again.
(I’ve taken to making my own sausage meat. I get ground beef/pork when it’s on sale and just add the Googled spice mixture to it.)
Hi Drew, I’m so happy you enjoyed the soup! I really appreciate the comment, thank yoU!
I enjoy everything you make , and I love to read the comments that come with it after ..I get sone more good ideas …I love your son abd the way he rates the food you make him taste ..he really enjoys everything you cook ..thank you so much for everything you do ! It brightens my day to read and watch you cook ..hugs to all the family !
Hi Anne, thanks for the lovely comment! We’re so happy you’re enjoying the recipes and videos and appreciate you following along!
I’ve made this a couple of times. It’s delicious, so easy, but tastes sooo great. The only change I make is to use baby spinach (we aren’t partial to kale), plus two cans of cannellini beans. Otherwise, no other changes. I’ll be serving it tomorrow (3/8) to my Mexican Train group; I know they’ll love it. K 😉
Hi Karen, so happy you enjoyed this one too and really appreciate the comment!
Love your soups recipes. I make them all the time. I really enjoy your cooking.
Hi Gosia, thanks for the comment and so happy you’re enjoying the recipes!
Hi Jim!
Thank you for sharing this easy to make and comforting soup recipe! My husband is watching the news and I can hear his spoon clicking against the bowl! It’s a thumbs up! Perfect on a winter’s evening in upstate NY!
Hi Jane, so happy you and your husband enjoyed this one, and agree that it’s perfect on winter night. Stay warm!
So I’ve watched and enjoyed so many of your videos and this is the first recipe I’ve made. I love that you involve your son. It’s so much fun waiting for his rating lol. So now about the soup…yum! I had left over beans in the fridge and left over mild Italian sausage, so decided to make this. It’s definitely a keeper! My husband had two helpings. I had some Calabrian Chili sauce in the cupboard, so I put some in the soup to spice it up. Was absolutely delicious! Thank you for a wonderful recipe. Can’t wait to try more 😁
Hi Daniella, thank you for the comment and I am happy you’re enjoying the videos! I’m glad you and your husband enjoyed the recipe and I’m with you on the Calabrian chili sauce – I put that on everything!
Hi James! Thanks for the calculator to adjust the servings! We have a crowd of 18 hungry church people every 2 weeks and I love to cook up your delicious recipes. You save me alot of time and guessing.
Look forward to more one pot meals. You are a gem !
Thank you, Kathleen! I’m so happy you’re enjoying the recipes and that you find the calculator helpful when adjusting for a larger group.
Made this for my family last night. Absolutely amazing recipe. Another benefit is that it’s pretty easy to make after work.
Hi Colin. Glad it was a hit and thanks for the comment.
Hey Jim,
LOVE this recipe! Sausage and white beans are a beautiful combination and the crusty bread is a must.
Italian food will always hold a special place in my heart!
(Photos are on point too!)
Stay awesome,
Devan
Thank you! Glad you like the recipe and thanks for liking the photos!