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Smoked Sausage, Kale and Potato Soup

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6

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!