Soups & stews / Vegetable, beef & tomato soups
Sausage, Potato and Kale Soup (Tuscan-Style)
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Sausage browning in the pot is the smell that calls everyone in from the other rooms. Mash a few potatoes into the broth, stir in kale, cream and a squeeze of lemon, and ladle it out thick and peppery.
The short version
Brown Italian sausage, cook onion and garlic in the fat, then simmer sliced potatoes in broth until tender. Mash a few to thicken, add kale for 5 minutes, then stir in cream and lemon. About 45 minutes.
What makes ours better
why ours wins the argument at dinner
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Cook the onion in the sausage fat. The rendered fat carries the sausage's fennel and pepper into the whole pot, so the soup tastes seasoned all the way through and not only where the meat is.
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Mash some of the potatoes in the pot. Crushing a handful of potato slices thickens the broth without flour or cornstarch, so the soup gets creamy and the cream can stay modest.
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Add the kale late, and finish with lemon. Five minutes keeps the kale tender with some bite instead of olive-drab. A squeeze of lemon wakes up a soup that is otherwise rich and salty.
What you need
the stars of the show
- Bulk Italian sausage1 pound
- Olive oil1 tablespoon
- Yellow onion1 large
- Garlic4 cloves
- Red pepper flakes½ teaspoon
- Russet or Yukon Gold potatoes1½ pounds
- Lacinato or curly kale1 bunch
- Heavy cream½ cup
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Brown the sausage
Heat a large Dutch oven or soup pot over medium-high heat. Add the sausage and break it into small pieces with a wooden spoon. Cook until deeply browned with crisp edges, 8 to 10 minutes. Use a slotted spoon to move it to a bowl, leaving the fat in the pot.
If the sausage is lean and the pot looks dry, add the tablespoon of oil before the onion.
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Cook the onion and garlic
Lower the heat to medium. Add the onion to the sausage fat and cook, stirring, until soft, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
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Add broth and potatoes
Pour in the broth and scrape up the browned bits on the bottom of the pot. Add the potatoes, salt and pepper. Bring to a boil, then lower the heat to a steady simmer.
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Simmer until tender
Cook, partly covered, until the potato slices are tender when poked and starting to fall apart at the edges, 15 to 20 minutes.
About 18 min. Cook mode has a timer for this step.
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Mash a few potatoes
Press a ladle or potato masher against about a quarter of the potatoes in the pot until they break up and cloud the broth. Stir them in. The soup should look lightly thickened.
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Add kale and sausage
Return the sausage to the pot and stir in the kale. Simmer 5 to 8 minutes, until the kale is tender and bright green.
About 6 min. Cook mode has a timer for this step.
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Add cream and lemon
Lower the heat. Stir in the cream and lemon juice and warm through for 2 minutes without boiling. Taste and add salt if needed; the sausage and broth may already be salty enough. Serve with Parmesan on top.
Good to know
read this before somebody asks for seconds
- Sausage and broth both bring salt. Taste before adding any more at the end.
- Swap the kale for chard, escarole or spinach. Spinach only needs 1 to 2 minutes.
- For a lighter soup, use half-and-half or whole milk. For a dairy-free version, skip the cream and finish with a splash of olive oil.
- Storage. Fridge, 4 days; it thickens as it sits, so add a splash of broth when reheating. Freezer, 3 months, ideally before adding the cream.
Questions, answered
asked and answered at the kitchen counter
What kind of sausage is best for sausage potato kale soup?
Bulk Italian sausage, mild or hot, is the classic choice. Smoked kielbasa or andouille also work, though the flavor shifts to smoky. Brown them well so they add flavor to the pot.
How do I keep the potatoes from turning to mush?
Slice them evenly at a quarter inch thick and start checking at 15 minutes. A little breakdown is useful because it thickens the soup. If you want firmer slices, use Yukon Gold and skip the mashing.
Can I make this soup without cream?
Yes. Mashing the potatoes already makes it creamy. For more body without dairy, mash another handful of potatoes, or blend one ladleful of the soup and stir it back in.
Can I freeze sausage potato kale soup?
Yes, for up to 3 months. Potatoes soften when frozen, but the mashed ones in the broth hold up well. Freeze it before adding the cream, then stir in the cream when reheating.
How do I know when the kale is done?
It turns bright, deep green and is tender when you bite a piece, usually 5 to 8 minutes. Lacinato cooks a little faster than curly kale.
From the table
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Published October 29, 2026.