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Sausage, potato, and kale soup featured image.
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5 from 8 votes

Spicy Sausage Potato Kale Soup

Spicy Italian sausage, potatoes, and kale join forces to make a comforting soup that's perfect for cold nights.
Prep Time5 minutes
Cook Time45 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Servings: 6


  • 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


  • 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!


  • 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.


Calories: 456kcal | Carbohydrates: 25.6g | Protein: 21.6g | Fat: 30g | Saturated Fat: 8.1g | Cholesterol: 64mg | Sodium: 690mg | Potassium: 947mg | Fiber: 5.5g | Sugar: 2.9g | Calcium: 112mg | Iron: 3mg