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Cozy Sausage and Potato Soup with Kale – Easy One Pot Dinner

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A deeply savory, velvety one-pot soup with Italian sausage, Yukon Gold potatoes, and kale in a creamy broth. Ready in 45 minutes and naturally gluten-free.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound mild or spicy Italian sausage (casings removed if using links)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 cups chopped kale, stems removed
  • Freshly grated Parmesan cheese (optional, for garnish)
  • Chopped fresh parsley (optional, for garnish)
  • Crusty bread (optional, for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, chop the kale (removing stems), and cube the potatoes into 3/4-inch pieces. Keep the potatoes in a bowl of cold water to prevent browning.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the Italian sausage (if using links, squeeze it out of the casings directly into the pot). Break it up with a spoon and let it brown undisturbed for 4-5 minutes. Stir and cook another 2-3 minutes until no pink remains.
  3. Remove the sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.
  4. Add the diced onion to the pot. Reduce heat to medium-low. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. If browning too fast, add a splash of broth or water.
  5. Stir in the garlic, thyme, smoked paprika, and red pepper flakes (if using). Cook for 30-60 seconds until fragrant.
  6. Add the potatoes to the pot, then pour in the chicken broth. Stir, scraping up any browned bits from the bottom.
  7. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  8. Return the cooked sausage to the pot. Stir in the heavy cream. Warm through for 2-3 minutes without boiling.
  9. Add the chopped kale in handfuls, stirring until wilted, about 2-3 minutes.
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Serve immediately in warm bowls. Top with Parmesan and parsley if desired. Serve with crusty bread.

Notes

Don’t rush the onion step—cook them slowly on medium-low heat to avoid burning. For a thicker soup, mash a few potatoes against the side of the pot. Let the soup rest for 10 minutes before serving for best flavor. Freezes well for up to 3 months.

Nutrition

Keywords: sausage and potato soup, kale soup, one pot dinner, creamy soup, gluten-free soup, comfort food, easy dinner

Find it online: https://juliamadeit.com/cozy-sausage-and-potato-soup-with-kale-easy-one-pot-dinner/