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Cozy Sausage and Potato Soup with Kale: Easy 30-Minute Recipe

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A hearty and comforting soup made with Italian sausage, Yukon Gold potatoes, and fresh kale in a rich broth. Ready in just 30 minutes, this easy recipe is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 lb Italian sausage (mild or hot)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes (about 4–5 medium), cut into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 large bunch fresh kale (about 4–5 cups chopped), stems removed and leaves chopped
  • 1 tsp dried thyme
  • ¼ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • Optional garnish: grated Parmesan cheese and lemon juice

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, chop the potatoes into ½-inch cubes (no need to peel), wash and chop the kale into bite-sized pieces.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage (remove casings if using links) and cook, breaking it up with a wooden spoon, until deeply browned, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add olive oil if the pot looks dry. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic, dried thyme, and red pepper flakes. Cook for 30 seconds until fragrant.
  4. Pour in about ½ cup of the chicken broth and scrape up the browned bits from the bottom of the pot (deglazing). Add the remaining broth and the cubed potatoes. Stir to combine.
  5. Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Return the browned sausage to the pot. Add the chopped kale and stir. Cook for 3-4 minutes until the kale is wilted and bright green.
  7. Taste and adjust salt and pepper. Ladle into bowls and top with grated Parmesan and a squeeze of lemon if desired. Serve hot.

Notes

For a dairy-free version, skip the Parmesan or use a dairy-free alternative. For a gluten-free option, ensure your broth is certified gluten-free. The soup thickens as it sits; add a splash of broth when reheating. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: sausage and potato soup, kale soup, 30-minute soup, easy soup recipe, comfort food, Italian sausage soup

Find it online: https://islatable.com/cozy-sausage-and-potato-soup-with-kale-easy-30-minute-recipe/