This Smoked Sausage, Kale, and Potato Soup is a hearty, soul-warming one-pot meal that perfectly balances smoky, savory flavors with wholesome comfort. Tender potatoes and vibrant kale simmer together in a rich, flavorful broth infused with garlic, rosemary, and hearty smoked sausage. It’s a rustic comfort soup that’s cozy enough for cold-weather dinners, yet simple enough to enjoy year-round.
Why You’ll Love This Recipe
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Comforting and hearty: Creamy potatoes, smoky sausage, and tender kale make each spoonful satisfying.
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Simple ingredients, bold flavor: Pantry staples come together to create restaurant-quality taste.
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One-pot meal: Easy prep and even easier cleanup — ideal for busy weeknights.
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Nutritious yet indulgent: Packed with protein, fiber, and leafy greens without feeling heavy.
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Versatile: Great with turkey sausage, spicy andouille, or even plant-based sausage for a lighter twist.
Smoked Sausage, Kale and Potato Soup
If you’re craving something warm, filling, and full of cozy flavors, this Smoked Sausage, Kale, and Potato Soup is the answer. It’s the kind of soup that feels like a hug in a bowl — smoky, creamy, and perfectly balanced with earthy herbs and hearty vegetables.
Inspired by rustic European soups, this recipe combines the smoky richness of kielbasa or smoked sausage with the tender comfort of potatoes simmered to perfection in a fragrant, herb-infused broth. The kale adds freshness and color, while the soy milk (or cream, if you prefer) lends a subtle creaminess that ties everything together.
What makes this soup truly special is its depth of flavor with minimal effort. You start by browning the sausage until it’s golden and slightly crisp, which releases flavorful oils that form the base of the broth. Add sautéed onions, garlic, rosemary, and thyme — and suddenly your kitchen smells like a cozy countryside inn. The potatoes simmer until buttery-soft, soaking up every bit of smoky, garlicky goodness.
The result? A nutritious and satisfying soup that’s just as delicious the next day. It’s a perfect make-ahead recipe for meal prep, family dinners, or cold evenings when you need something hearty and warming. Serve it with crusty bread for dipping or a light salad for balance.
Whether you’re a soup lover or just looking for a wholesome, comforting one-pot dinner, this Smoked Sausage, Kale, and Potato Soup is the perfect addition to your recipe rotation — simple, soulful, and undeniably delicious.
Servings & Time
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
Ingredients
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1 tablespoon butter
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2 tablespoons olive oil
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1 yellow onion, diced
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3 garlic cloves, finely chopped
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1 (14-ounce) package smoked sausage (such as kielbasa), sliced into 1/4-inch rounds
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4 cups torn kale leaves
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Salt and freshly ground pepper, to taste
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1 sprig fresh rosemary
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1/2 teaspoon dried thyme
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3 cups cubed potatoes
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1 (32-ounce) carton low-sodium chicken broth
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2 cups soy milk (or any milk of choice)
Instructions
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Sauté the Aromatics:
Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant. -
Brown the Sausage:
Add sliced smoked sausage to the pot. Cook for 4–5 minutes, stirring occasionally, until the sausage begins to brown and release its smoky flavor. -
Add Seasonings and Vegetables:
Stir in rosemary, thyme, salt, and pepper. Add the cubed potatoes and toss to coat them in the flavorful oil and seasonings. -
Simmer the Soup:
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes, or until potatoes are tender. -
Add Kale and Milk:
Stir in the torn kale leaves and soy milk. Continue to cook for another 5–7 minutes, until the kale is wilted and the soup has a creamy, slightly thickened texture. -
Adjust and Serve:
Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread or crackers.
Tips for Success
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Use baby kale or spinach for a milder flavor.
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Swap soy milk with half-and-half or coconut milk for a richer broth.
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Add a dash of smoked paprika for even more depth.
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Make it vegetarian by using plant-based sausage and vegetable broth.
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Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
Smoked Sausage, Kale and Potato Soup
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 garlic cloves finely chopped
- 1 14-ounce package smoked sausage (such as kielbasa), sliced into 1/4-inch rounds
- 4 cups torn kale leaves
- Salt and freshly ground pepper to taste
- 1 sprig fresh rosemary
- 1/2 teaspoon dried thyme
- 3 cups cubed potatoes
- 1 32-ounce carton low-sodium chicken broth
- 2 cups soy milk or any milk of choice
Instructions
Sauté the Aromatics:
- Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant.
Brown the Sausage:
- Add sliced smoked sausage to the pot. Cook for 4–5 minutes, stirring occasionally, until the sausage begins to brown and release its smoky flavor.
- Add Seasonings and Vegetables:
- Stir in rosemary, thyme, salt, and pepper. Add the cubed potatoes and toss to coat them in the flavorful oil and seasonings.
Simmer the Soup:
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes, or until potatoes are tender.
Add Kale and Milk:
- Stir in the torn kale leaves and soy milk. Continue to cook for another 5–7 minutes, until the kale is wilted and the soup has a creamy, slightly thickened texture.
Adjust and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread or crackers.
Notes
- Use baby kale or spinach for a milder flavor.
- Swap soy milk with half-and-half or coconut milk for a richer broth.
- Add a dash of smoked paprika for even more depth.
- Make it vegetarian by using plant-based sausage and vegetable broth.
- Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
