Sausage, Potato and Kale Soup

This Sausage Potato and Kale Soup recipe is really quick, easy, and budget-friendly.  I purchased everything for the recipe from Aldi’s.

A spicy, creamy, and hearty soup!

Try our Tomato Basil Soup!

Sausage Potato and Kale Soup

Sausage Potato and Kale Soup ingredients in a dutch oven

Heat oil in large dutch oven or pot over medium-high heat and brown the Italian sausage. Add onions, garlic and spices cook for 2 to 3 minutes. Stir in the broth and bay leaf.

Bring to a boil and add the red potatoes and cook until the potatoes are tender about 10 minutes.

kale added to the Sausage Potato and Kale Soup

I used baby kale. You can use any kale you like or even spinach.

Sausage Potato and Kale Soup in a dutch oven

The spice level is up to you. I used mild sausage and added a 1/2 teaspoon of red pepper flakes. But you can certainly use spicy sausage.

Check out our No-Knead Dutch Oven Bread!

ladle of the Sausage Potato and Kale Soup

Stir in the kale until it begins to wilt then add the heavy cream.

Serve and enjoy the depth of flavor this Zuppa Toscana it’s just like Olive Garden!

Check out our Bread Pudding!

Sausage, Potato, Kale Soup Recipe

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Sausage, Potato and Kale Soup

Creamy, spicy sausage, kale, and potato soup.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Entree, Lunch, Main, Soup
Cuisine: Italian
Keyword: kale, potato, soup, spicy sausage, Zuppa Toscana
Servings: 6
Calories: 403kcal
Author: DSTR


  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage casing removed
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon crushed red pepper flakes optional (I use 1/4 teaspoon)
  • Kosher salt and freshly ground black pepper to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes diced
  • 3 cups kale or spinach I used baby kale
  • 1/4 cup heavy cream


  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion, oregano, basil and red pepper flakes.
  • Cook, stirring frequently until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil.
  • Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt.
  • Stir in heavy cream until heated through
  • Season with salt and pepper, to taste.


Calories: 403kcal | Carbohydrates: 18g | Protein: 15g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 1302mg | Potassium: 881mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3517IU | Vitamin C: 63mg | Calcium: 99mg | Iron: 2mg

Slightly adapted from damndelicious

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