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Sausage, Kale and Potato Soup

Sausage, Kale and Potato Soup

  • Author: Melissa
  • Total Time: 0 hours
  • Yield: 6 Servings 1x


A flavorful and comforting soup featuring tender greens, Italian sausage, and potatoes.


Units Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (if it is in links, remove and discard casings)
  • 1 small onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons dried Italian Seasoning
  • 4 medium red or yellow potatoes, diced into 1/2-inch cubes (peeling is optional)
  • 6 cups of chopped kale (or other greens like collard greens, spinach or Swiss chard)
  • 1/2 cup shredded Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper, to taste

Optional ingredients:

1/4 – 1/2 cup heavy cream

Red pepper flakes, to taste


  1. Heat olive oil over medium heat in a large Dutch oven or soup pot. Brown sausage in the oil, using a spatula to break apart into smaller pieces.
  2. Use a slotted spoon to transfer sausage to a plate, leaving behind any oil in the pot. Add onions, carrots, celery, bell pepper, and garlic to the remaining oil in the pot (add a little more olive oil if needed), and cook for 7-8 minutes, or until vegetables are beginning to soften.
  3. Return the browned sausage to the pot. Add chicken broth, bay leaf, smoked paprika, Italian seasoning, potatoes, and greens (the greens will stick up above the broth but will soon reduce down into broth). Stir to combine.
  4. Simmer for 15 minutes, or until potatoes are tender, and greens are reduced down and tender. (It is OK if potatoes break apart a little bit – they will help to add texture to the soup).
  5. Before serving, stir in Parmesan cheese and lemon juice.
  6. If you prefer a creamy soup, add heavy cream.
  7. Season generously with salt and pepper to taste. For a spicier soup, add red pepper flakes to taste.
  • Prep Time: 25 minutes
  • Inactive Time: 0 hours
  • Cook Time: 25 minutes