Sausage, Potato and Kale Soup

Ingredients Notes & Substitutions

• Italian Sausage: Hot Italian pork sausage gives the soup a little heat. Substitute mild Italian sausage for a less spicy version, or use sweet Italian sausage for a slightly different flavour. Remove the casings if necessary.
• Yukon Gold Potatoes: Their thin skins don’t need peeling, and they hold their shape while still being easy to mash. Red potatoes are a good substitute. Russets also work but break down more readily, producing a thicker soup.
• Kale: Remove the tough stems before chopping. Baby spinach is a good substitute, but add it during the final 1–2 minutes of cooking since it wilts much faster.
• Bone Broth: Homemade beef or chicken stock is best. If you don’t have any on hand, use 6 cups of water with Better Than Bouillon chicken or beef base, or the equivalent amount of stock cubes, prepared according to the package instructions. Adjust the salt at the end, as these substitutes can be quite salty.
• Parmesan Rind: Optional, but worth adding if you have one. Save the rinds whenever you finish a wedge of Parmigiano Reggiano and freeze them for soups. Remove the rind before serving.
• Heavy Cream: You can omit it entirely for a lighter, brothier soup. The potatoes will still provide body.

Recipe Instructions & Process Photos

Step 1: Brown the Sausage and Prepare the Vegetables.

Heat a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook for 6–8 minutes until browned and cooked through.

While the sausage browns, dice the onion, mince the garlic, scrub the potatoes and cut them into approximately ¾-inch pieces. Remove the tough stems from the kale and roughly chop the leaves. Grate the Parmigiano Reggiano and measure out the remaining ingredients.

Transfer the browned sausage to a plate using a slotted spoon, leaving approximately 1 tablespoon of rendered fat in the pot. Add olive oil only if needed.

Step 2: Cook the Onion and Aromatics.

Reduce the heat to medium. Add the diced onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic, Italian seasoning, and crushed red pepper flakes. Cook for another 30 seconds, stirring constantly, until fragrant.

Step 3: Add the Potatoes and Broth.

Add the potatoes, bone broth, Parmesan rind (if using), ½ teaspoon kosher salt, and black pepper. Scrape the bottom of the pot to release any browned bits.

Bring to a boil, then reduce the heat to a steady simmer. Cook uncovered for 12–15 minutes, until the potatoes are easily pierced with a fork.

Step 4: Thicken the Soup.

Scoop approximately 1½ cups of the cooked potatoes and broth into a medium bowl. Lightly mash the potatoes with a fork or potato masher, leaving some small pieces for texture. Stir the mixture back into the soup to thicken the broth naturally.

Step 5: Add the Sausage and Kale.

Return the browned sausage to the pot and add the chopped kale. Simmer for 3–5 minutes, until the kale has softened but is still vibrant green.

Step 6: Finish with Cream and Parmesan.

Reduce the heat to low and remove the Parmesan rind. Stir in the heavy cream and freshly grated Parmigiano Reggiano. Heat gently, stirring occasionally, until the cheese has melted and the soup is hot. Do not bring it back to a hard boil.

Taste and adjust the salt and black pepper. Stir in 1 teaspoon of fresh lemon juice, taste again, and add the remaining teaspoon if needed.

Step 7: Garnish and Serve.

Ladle the soup into bowls and garnish with additional freshly grated Parmigiano Reggiano and cracked black pepper, if desired. Serve hot with crusty bread.

We are a big soup-family. Try my Beef Barley Vegetable Stew, Garlic Soup, and Hearty Lentil Soup recipes as well.