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.
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!
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
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.
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!