30 Minute Chicken Sausage and Kale Soup Recipe

Easy kale soup packed with greens, low-fat chicken sausage, and potato. Jump to the Chicken Sausage, Potato and Kale Soup Recipe or read on to see our tips for making it.

We down this soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. Not that I’m judging — I did the same thing when he wasn’t looking.

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How to Make Kale Soup in 30 Minutes

This soup comes together in no time. Here’s how we do it:

We cook onions with a little oil and butter then add garlic and a pinch of red pepper flakes. Then we throw in sliced chicken sausage — it’s already cooked, so it makes things extra easy — as well as chicken stock. Kale, potatoes, and chopped tomatoes come next and finally a splash of milk for creaminess.

Then just before serving we add a bunch of fresh spinach leaves. And that’s it — hearty, simple kale soup with sausage and potatoes. It’s one of our favorites.

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Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

30 Minute Chicken Sausage and Kale Soup Recipe

  • PREP
  • COOK

Try this hearty soup packed with leafy greens (kale and spinach), potatoes, and chicken sausage. When you choose the chicken sausage, look for one that is has either maple or apple. The sweeter sausage works so well with the savory base of this soup. Also, before cooking kale, be sure to wash thoroughly and remove any hearty stems and/or ribs.

Makes 4 servings

You Will Need

1 1/2 tablespoons extra-virgin olive oil

1 onion, cut into thin half moons

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 (8 ounce) package cooked chicken sausage, cut into bite-size pieces

4 to 5 small potatoes, cut into 1/4-inch slices

1 large tomato, roughly chopped

4 cups low sodium chicken stock, see our homemade chicken stock recipe

2 cups torn kale leaves, washed with ribs and stems removed

1/4 cup milk or light coconut milk

2 cups packed fresh spinach leaves

Salt and fresh ground black pepper


    1Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic, red pepper flakes, and chicken sausage then cook until the sausage begins to brown, about 2 minutes.

    2Add the potatoes, tomatoes and stock. Bring to a simmer and cook 5 minutes then add the kale and cook another 10 minutes until wilted and the potatoes are tender.

    3Turn heat to low then add the milk and stir in fresh spinach leaves. Season to taste with salt and pepper.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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14 comments… Leave a Comment
  • Barbara P. May 19, 2021, 11:46 am

    I discovered this soup recipe a while back and have made it a number of times. Am making it again today for me and my husband. We both really enjoy it. It tastes good and is not difficult to make. Thanks for sharing this wonderful recipe.

  • Roseann B December 11, 2014, 9:22 pm

    This was absolutely delicious. I am glad my friend shared it with me. Any hints on how to print it out

  • Katharina February 10, 2014, 3:17 pm

    So good!
    I already tried several of your recipes and they all turned out great. I just love your blog!!!

    • Joanne February 27, 2014, 4:38 pm

      Thanks so much!

  • Jahmy January 16, 2014, 9:14 pm

    So delicious!
    I forgot to buy the onion, added one more garlic clove, 1/4 teaspoon of cayenne pepper and a handful of mushrooms. This was really easy to make and did not to take too long either. Very tasty!!

  • June January 14, 2014, 12:42 am

    This soup was surprisingly flavorful! I doubled the recipe so the cooking time was a lot longer, but other than that, it was easy. Love the hint of heat that the red pepper flakes add. I will definitely make this again!

  • David January 1, 2014, 11:28 pm

    Did this, but with Opas smoked beef sausage and substituted more Kale for the spinach, and chilli Pequin instead of crushed red pepper.

    Very tasty!

  • Whitney October 8, 2013, 8:35 pm

    I just made this for dinner today (empty bowl in front of me as I type) and it was amazing! My family loved it. Even my picky three year old ate every bite! This is a must keep recipe that will stay in our meal rotation.
    Also I have the Apple crisp in the oven right now, Sunday I made the pho soup recipe-amazing!

    • Joanne October 14, 2013, 10:09 am

      Yay! So glad you’ve enjoyed everything so far 🙂

  • Mary Withrow August 20, 2012, 9:29 pm

    This looks great. My mom and dad have been married 60 years and he taught me you can throw together anything you can imagine and like to make amazing soups!

  • Debs @ The Spanish Wok March 9, 2012, 4:01 am

    Like you I love soup and often make it but forget to blog it LOL. so I’ve started a new food blog event.

    You would be most welcome to join in The Soup Kitchen, here in fact everybody is welcome to participate, hope to see you there.

  • Bev Weidner March 6, 2012, 6:44 pm

    UH-MAIZ-IN. I love love love this soup and might have a freak attack if I don’t make it this week. OR NOW.

  • Elen Grey March 6, 2012, 6:15 pm

    Print, print, print! Mr. G, honey is gonna love this because of the chicken sausage. I’m going to love it because of the kale. 😀 Win. Win.

    I make soup every Monday. A huge pot for lunches.


    • Adam March 6, 2012, 6:29 pm

      Awesome! win-win!


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