This Sausage Kale Potato Soup is creamy, super flavorful, filling, and made on the stove in no time at all and using only one pot! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the potatoes, beans, and kale.
It's hard to beat a thick, filling soup on a cold day! Some other filling favorites are this Copycat Panera Turkey Chili, Stovetop Dutch Oven Chili and Slow Cooker Chicken Wild Rice Soup.
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⭐Why I Love It:
- Super Filling - I don't know about you, but some soups don't get even close to filling me up. But this soup is the opposite! Thanks to the sausage, potatoes, and beans it is so filling and satisfying.
- Creamy - Adding a small amount of heavy cream transforms the broth into creamy, dreamy deliciousness!
- Flavorful - The Italian sausage and spices give this soup so much flavor.
- Easy One-Pot - This soup recipe is made in just on pot on the stove and is ready in just 35 minutes. Easy enough to make on a busy weeknight!
🥘Ingredients:
- Olive Oil - or other cooking oil
- Onion - White or yellow
- Garlic
- Ground Italian Sausage - You can use mild or hot
- Spices - Paprika, Red Pepper Flakes, Salt, and Pepper
- All-Purpose Flour
- Chicken Broth or Stock - I recommend using a low sodium broth so the soup isn't too salty
- Cannellini Beans - Or other white bean like Great Northern
- Russet Potatoes
- Kale - I like to use stalks of kale so I can chop it up vs the smaller, shredded pieces
- Heavy Cream - A small amount goes a long way to make the soup creamy!
- Lemon Juice - Adding a splash of lemon juice adds the perfect balance of acidity and freshness.
See the recipe card for full information on ingredients and quantities.
🔪Step by Step Instructions
This recipe for sausage kale potato soup is made in just one pot on the stove in about 30 minutes.
Photo 1 - Grab a large soup pot and heat up the olive oil. Sauté the onion until starting to soften then add the sausage and cook/brown the sausage while crumbling. When the sausage is cooked and the onions are tender, add the garlic and cook for just a minute more.
Photo 2 - Add the flour and paprika to the pot, stir and cook for a minute. Add the broth to the pot - scrape any bits off of the bottom - and add the diced potatoes. Bring the soup to a simmer over medium-low heat and cook until the potatoes are just fork tender (about 10 minutes). Add the chopped kale and white beans to the soup.
Photo 3 - Cook for another 5 minutes or so until the kale is wilted.
Photo 4 - Stir in the cream and lemon juice. Taste the soup and adjust salt and pepper, if needed. Serve and enjoy!
👩🍳Recipe FAQs:
You can freeze this soup! Allow it to fully cool, then freeze in freezer bags or I love using souper cubes. After freezing, the texture of the soup will change slightly. The potatoes will be softer and you may need to add a little extra liquid when reheating.
I recommend using a large soup pot or dutch oven. Pictured is a 7qt dutch oven which is plenty big to make this soup recipe.
Once potatoes are cut, they can turn dark from being exposed to the air. To cut potatoes ahead of time, you'll need to store them, completely submerged, in a bowl of cold water in the fridge. This can be done up to 24 hours in advance of cooking.
🍲Related Soup Recipes
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PrintRecipe
Sausage Kale Potato Soup
This Sausage Kale Potato Soup is creamy, super flavorful, filling, and made on the stove in no time at all! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the potatoes, beans, and kale. This will be a new chilly day favorite!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stove
- Cuisine: Italian
Ingredients
- 1 tablespoon Olive Oil
- 1 small white or yellow onion, diced
- 2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 pound ground Italian Sausage, mild or hot
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes, optional
- 5 cups chicken broth or stock
- 15oz can cannelloni beans, rinsed and drained
- 2 pounds russet potatoes, peeled and diced
- 2 stalks kale, ribs removed and chopped
- ½ cup heavy cream
- 2 tablespoons lemon juice
- Salt and Pepper
Instructions
- Cook Onion and Sausage - Grab a large soup pot and heat up the olive oil over medium-high heat. Sauté the onion until it is starting to soften then add the sausage and cook/brown the sausage while crumbling. When the sausage is cooked and the onions are tender, add the garlic and cook for just a minute more.
- Add Flour and Spices - Add the flour, paprika, and red pepper flakes (if using) to the pot, stir and cook for a minute.
- Cook Potatoes - Add the broth to the pot - scrape any bits off of the bottom - and add the diced potatoes along with a pinch of salt and pepper. Bring the soup to a simmer over medium-low heat and cook until the potatoes are just fork tender (about 10 minutes, but will vary depending on how large your potatoes are).
- Add Kale and Beans - Add the chopped kale and white beans to the soup and cook for another 5 minutes or so until the kale is wilted.
- Finish Soup - Stir in the cream and lemon juice. Taste the soup and adjust salt and pepper, if needed. Serve and enjoy!
Notes
I recommend using a large soup pot or dutch oven. Pictured is a 7qt dutch oven which is plenty big to make this soup recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 551
- Sugar: 2.5 g
- Sodium: 1092.7 mg
- Fat: 31.2 g
- Carbohydrates: 46.7 g
- Fiber: 7.5 g
- Protein: 23.3 g
- Cholesterol: 68.6 mg
Katie says
This became my new favorite soup!