Smoky Sausage Potato and Kale Soup is a hearty, comforting bowl packed with chunky potatoes, tender kale, and flavorful smoky sausage. It’s the kind of soup that feels warm and satisfying, perfect for chilly days when you want something filling but fresh at the same time. The smoky sausage gives it just the right kick, while the potatoes add a soft, comforting touch, and the kale brings in a nice pop of green and a bit of earthiness.
I love making this soup because it’s so easy to throw together but tastes like you spent all day on it. I usually brown the sausage first to get those crispy bits, then simmer everything until the potatoes are just right and the kale is soft but still bright green. One tip I have is to use smoked sausage for that bold flavor, but if you don’t have it, any spicy sausage will work great.
I like serving this soup with a chunk of crusty bread for dipping. Sometimes I top it with a little bit of shredded cheese or a spoonful of sour cream to make it extra cozy. It’s also a great soup to make when you want a meal that warms you from the inside out without being too heavy. Every time I make this, it feels like a hug in a bowl!
Key Ingredients & Substitutions
Smoked Sausage: This gives the soup its smoky, savory punch. I like andouille or kielbasa, but you can swap in any smoked or spicy sausage you like. For a milder flavor, try a smoked chicken sausage.
Potatoes: Yukon Gold or Russet are perfect here. They hold their shape well and add creamy texture. Sweet potatoes could be a fun twist if you want a slightly sweeter soup.
Kale: Adds color and nutrition. Remove tough stems and chop leaves finely for even cooking. If you prefer milder greens, spinach works well but adds less texture.
Smoked Paprika & Crushed Red Pepper: These bring smoky warmth and a bit of heat. Feel free to adjust red pepper flakes to your spice tolerance, or leave them out if you want less heat.
Heavy Cream (Optional): Stir in for a richer, creamier soup. I often skip this for a lighter meal, but a splash can smooth out the flavors beautifully.
How Do You Get the Sausage Perfectly Crispy and Flavorful?
Browning your sausage first is key for deep flavor and texture. Here’s how I do it:
- Heat olive oil in a large pot over medium heat.
- Add sliced sausage in a single layer; don’t crowd the pan to avoid steaming.
- Let it cook undisturbed for 2-3 minutes per side until nicely browned.
- Remove with a slotted spoon, leaving flavorful drippings in the pan for the onions.
This step builds a great savory base for your soup and adds texture contrast to the tender potatoes and kale.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and browning the sausage without burning.
- Wooden spoon or heat-safe spatula – perfect for stirring ingredients gently without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping potatoes, kale, and sausage safely and quickly.
- Cutting board – a stable surface to keep your prep organized and mess-free.
- Measuring spoons and cups – helps you get the smoked paprika and broth amounts just right.
Flavor Variations & Add-Ins
- Swap smoked sausage for chorizo to add a spicy, smoky kick that pairs well with the potatoes and kale.
- Add white beans or cannellini beans for extra protein and a creamy texture that makes the soup more filling.
- Mix in some chopped carrots or celery with the onions to add a sweeter, earthier base flavor.
- Top with grated Parmesan or a dollop of sour cream for a tangy twist that balances the smoky sausage.
Smoky Sausage Potato And Kale Soup
Ingredients You’ll Need:
- 1 lb (450g) smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (950ml) chicken broth
- 2 cups water
- 4 medium potatoes, peeled and cut into 1-inch cubes (Yukon Gold or Russet work well)
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 4 cups chopped kale, tough stems removed
- 1 cup diced tomatoes (canned or fresh)
- Optional: 1/2 cup heavy cream or half-and-half for a creamier soup
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, totaling roughly 35-40 minutes from start to finish. It’s a quick and satisfying soup that you can easily make on a weeknight.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook for about 5 minutes until the edges are browned and crispy. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful drippings in the pot.
2. Sauté Onions and Garlic:
In the same pot, add the diced onion. Cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for an additional minute until you can smell its wonderful aroma.
3. Add Broth, Potatoes, and Spices:
Pour in the chicken broth and water. Stir in the cubed potatoes, smoked paprika, crushed red pepper flakes, salt, and black pepper. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 10-15 minutes, until the potatoes become just tender.
4. Add Sausage, Kale, and Tomatoes:
Return the browned sausage to the pot. Stir in the chopped kale and diced tomatoes. Let it simmer for another 5-7 minutes until the kale is tender but still vibrant green.
5. Make It Creamy (Optional):
If you’d like a richer soup, stir in the heavy cream or half-and-half now. Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. You can top it with extra crushed red pepper flakes for some heat or sprinkle some Parmesan cheese for added flavor. Serve it with crusty bread for a comforting meal.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to thaw it completely before cooking. Thaw frozen sausage overnight in the fridge or use the defrost setting on your microwave. Pat it dry before slicing to avoid excess moisture in the pan.
What Can I Substitute for Kale?
Spinach or Swiss chard work well as substitutes if you don’t have kale. Add them a bit later in the cooking process since they wilt faster than kale.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Store the soup in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in sealed containers in the refrigerator for up to 3 days. To reheat, warm slowly on the stove or microwave, stirring occasionally to heat evenly. Adding a splash of broth or water can help if the soup thickens while stored.
