Sausage Potato Soup with Kale

Prep Time 15 minutes
Total Time 35 minutes
Servings 4 servings

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This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage, potatoes, kale, cream and Parmesan. Make it on the stove or in the slow cooker!

overhead image of sausage potato soup with kale in bowl with spoon.

You know by know what happens once September hits, right? I’m busting out all the soup recipes. All. The. Time. With how many new soup recipes pop up every month, you can probably just call this site “Soup Central”.

This Sausage Potato Soup with Kale is one of my favorites! It’s quick and easy to make, only dirties one pot, and is made with smoked sausage and delicious seasonings for layers of flavor.

Plus, you don’t have to pre-cook the meat. So you can just throw everything into the pot and let it warm up!

I like to keep a stash of this soup in the freezer, along with Easy Minestrone Soup, Homemade Chicken Stock and Sausage Tortellini Soup! Easy meal prep for the win!

Got extra smoked sausage? Try this One Pan Sausage and Rice or this Perogies and Sausage Skillet.

Ingredients Needed:

ingredients needed for sausage potato soup on white background.
  • Canola Oil: you’ll need a little bit of neutral flavored oil to sauté the veggies before making the soup.
  • Veggies: the classic onion, carrot, and celery combination is used to create a flavor base.
  • Sausage: you’ll need two smoked sausages cut in half lengthwise, then sliced into bite-sized pieces. You can swap this for uncooked sausage, just remember to saute it first before adding the veggies.
  • Garlic: freshly minced garlic adds the perfect kick of flavor.
  • Seasonings: a simple trio made of seasonings made up of salt, dried thyme, and black pepper gives the soup the perfect flavor. You can easily adjust these based on your preferences.
  • Chicken Broth: I recommend low sodium chicken broth so you can control the saltiness of your soup.
  • Potatoes: you’ll need about 6 medium potatoes, peeled and diced.
  • Kale: be sure to finely chop the kale so it incorporates well into the soup.
  • Cream (optional): cream isn’t necessary, but does create a richer soup.
  • Parmesan Cheese: you can’t go wrong with a salty parmesan garnish.
metal ladle scooping sausage potato soup out of dutch oven.
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How to Make Sausage Potato Soup with Kale

This simple soup is ready in just 35 minutes!

  1. Sauté the veggies and sausage: In a skillet, add oil, onion, carrot, celery, and sausage. Cook until the onions are soft, then add in the seasonings. Cook for another minute.
  2. Add the broth and potatoes: Pour in the broth and add in the potatoes, then cover and simmer until the potatoes are tender.
  3. Simmer, finish, and serve: Stir in kale and cream, then serve topped with parmesan.

Sausage Potato Soup with Kale FAQs

Which potatoes are best for soup?

In general, waxier potatoes like Yukon gold, red potatoes, or fingerling potatoes are better for soup. Starchier potatoes like Idahos or Russets don’t work as well, because they can become grainy in the broth.

Can Sausage Potato Soup be made in the slow cooker?

Totally! With just a few simple steps, you can have this into a crockpot soup instead. Start by sautéing the veggies in a skillet with oil. This is optional, but does add nice flavor. Add the veggies to the crockpot along with spices, potatoes, kale, sausages, and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, then serve with a splash of cream. Slow cooker soup is ready to go!

How to store:

Leftover Sausage Potato Soup will last in an airtight container in the fridge for up to 3 days. To reheat, warm on low on the stove until heated through.

Can you freeze soup with potatoes?

You can, although the potatoes won’t have quite the same texture. If you do freeze it, do so without the cream. Simply make the soup as instructed, cool it completely, then store it in the freezer for up to 3 months. When you’re ready to serve, thaw it in the fridge, warm on the stove, then serve with cream and cheese.

wooden spoon stirring potato sausage soup in large pot.


  • Dairy-free: Make your potato soup recipe dairy-free by skipping splash of cream at the end. Everything else is good to go!
  • Vegetarian: Use veggie broth and skip the sausage or use a meatless variety.
  • Gluten-free: This sausage potato soup is naturally gluten-free, but be sure to double check that all of your. labels, particularly the sausages. Many brands will include wheat.
  • Lightened up: Use smoked turkey sausages or make it lower carb by swapping the potatoes for cauliflower.

Serving Suggestions

This soup is delicious on its own, but it’s also perfect to serve with a side of your favorite buttered bread, Garlic Herb Dinner Rolls, Garlic Bread, or Roasted Veggies!

More Potato Soup Recipes You’ll Love

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Sausage Potato Soup with Kale

4.95 from 57 votes
This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Soup
Servings 4 servings
Calories 354cal


  • 1 tablespoon canola oil
  • 1 medium onion finely diced
  • 2 large carrots peeled and finely diced
  • 1 rib celery sliced
  • 2 smoked sausages halved lengthwise and sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • teaspoon black pepper
  • 4 cups low sodium chicken broth
  • lbs potatoes about 6 medium, peeled and diced
  • 2 cups finely chopped kale
  • ¼-½ cup cream (optional)
  • freshly grated Parmesan cheese


  • Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
  • Add garlic, salt, thyme and pepper and cook for 1 minute.
  • Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
  • Stir in kale and cream and serve with Parmesan if desired.


Variations and Substitutions:
  • You can swap the smoked sausage for another cooked sausage. If using uncooked sausage, be sure to saute it before adding the vegetables.
  • You can adjust and swap the herbs and seasonings to suit your tastes, just keep in mind that this will affect the overall flavor. 
  • To make in the slow cooker, simply dump everything in and cook on low for 6-8 hours or until tender. If you prefer, you can saute the vegetables before adding for extra flavor.

Nutrition Information

Serving: 451grams | Calories: 354cal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 996mg | Potassium: 1261mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8507IU | Vitamin C: 46mg | Calcium: 143mg | Iron: 3mg
Keywords crockpot soup, slow cooker soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Donna says

    Maybe mash some of the potatoes to release more flavor and add thickness and maybe cheddar cheese and bacon for more enhance flavor 😋

  2. Irene Fierro says

    Oh my goodness this is such a good recipe. I tripled the ingredients to serve 12 used only heavy whipping cream, no milk and the yellow potatoes held up so well. I substitute turkey kielbasa and organic chicken sausage too. I often like to add squeeze lemonade to my soups, but it didn’t even need it. it was well balanced and I got lots of compliments on it. Served with freshly baked French loaf, a perfect complement. I recommend this one to everyone.

  3. Britta says

    Great soup! I think fresh italian sausage adds a lot of great texture and flavor. I’m sure the smoked is good too though!

  4. Rebecca says

    I found this recipe by last week typing “kale & potato soup” and I just happened to have the rest of the ingredients as well. It is sooo good! My husband is not a big soup person but he said “this needs to go in our regular menu!” We all love it and I’m making it again tonight.

  5. Mayte says

    This soup is called Zuppa Toscana. Ive been made it with Olive Garden’s recipe and coincidentally is almost the same as yours. SHAME ON YOU

    • The Recipe Rebel says

      Hi Barbara, they are smaller sausages that will likely equal to less than a total of 10 ounces. Hope this helps!

    • The Recipe Rebel says

      Hi Hailey, you can store this soup in an airtight container in the freezer for up to 1 month. Keep in mind that the texture of potatoes does change with freezing, so if that is something that bothers you, it’s best not to risk it. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.

    • Maurie White says

      This a beautiful soup. However, the flavor is lacking. I followed the recipe, as I do when trying a new dish. I got to the end and had to add and correct seasonings. I’m not one to leave a negative review usually, but this does need more seasoning.

      • The Recipe Rebel says

        I’m sorry to hear you didn’t enjoy the flavor Maurie. The quantities have worked well for myself (and others) but I know we all have different taste. Definitely adjust as needed.

  6. Sarah says

    This was seriously delicious. It was perfect on a cold January, Sunday afternoon. I followed the recipe exactly, and wouldn’t change a thing.

  7. Laura Robinson says

    This is one of my go to recipe sites. I know whatever we make will turn out great!

    I made this on a whim one night because I didn’t have enough for my other potato soup recipe that I love. THE SAUSAGE in this recipe brings out so much flavor! We didn’t have Kale, so we left out!

    Since I loved this so much, I made it for a friend who just had a baby! It was devoured by her 3 year old.

    Needless to say, it’s in our rotation & very easy!

  8. Katie in KC says

    Made this in the crockpot and absolutely loved it. I used Turkey sausage & substituted fresh spinach for the kale. I cooked on low for 6.5 hours and the veggies and potatoes were just starting to become a bit mushy. Next time I will check it at 5.5 hours. The husband loved it. Moving this to my “Keepers” Pinterest board!!

  9. Lauren says

    Has anyone tried to freeze this? I have some extra ingredients and thought I might make a second batch and freeze it.

  10. Karen says

    My husband and daughter loved this soup, thanks for the recipe.
    Can you specify the amount of sausage (by weight or cups)? I guessed and it turned out fine, but we used sausage we made ourselves, so our pieces aren’t grocery store sized.

  11. Jill says

    I literally only try new recipes if they’re from Recipe Rebel and this did not disappoint !!! I omitted the cream and it’s AMAZING. I added a lot of cracked pepper and some chili flakes. ?

  12. Barbara says

    This soup is soooo stinking good!!!! I’ve made it a few times with russets and baby red potatoes . Both were absolutely delicious! Thank you so much for this recipe. And my husband thanks you too!!? This is on my dinner rotation now ??❤️

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