Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

Easy Sausage Potato Soup Recipe

You will love this easy potato soup recipe with Italian sausage, potatoes, garlic, and kale. The soup is comforting and ultra-flavorful. Jump to the Easy Sausage Potato Soup Recipe or read on to see our tips for making it.

Easy Sausage Potato Soup Recipe

There are lots of ways to make potato soup, but this recipe with sausage and kale is our favorite. It’s rustic and full of flavor. Nobody wants a flavorless soup, right?

How to Make the Best Potato Soup

Our potato and sausage soup is savory, comforting, and keeps well in the fridge. If you’ve ever had Olive Garden’s Zuppa Toscana soup, this potato soup is similar (although, I’d wager it’s better). We’ve been making a version of it for years.

How to Make the Best Sausage and Potato Soup

This potato soup recipe is simple so the ingredients you use matter. Here’s the rundown for you:

  • Potatoes: You can use any type of potato, but we highly recommend using Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth. We use Yukon Gold potatoes to make mashed potatoes, too. If you cannot find them, baby red or white potatoes, as well as russet potatoes, will work.
  • Italian Sausage: Depending on your spice preference, you can use sweet Italian sausage or hot (spicy) Italian sausage. We use sweet Italian sausage and then adjust the soup spice level with crushed red pepper flakes.
  • Stock/Broth: For the most flavor, use a good quality chicken stock from the store or use homemade. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).

How to Make the Best Sausage and Potato Soup

  • Milk: We combine chicken stock with milk for the soup broth. The chicken stock adds flavor, and the milk makes the broth creamy and more luxurious. We prefer 2% milk or whole milk for this. You can use skim milk, but it won’t add nearly as much creaminess. If you’re dairy-free, leave the milk out. The soup will still taste great. If you don’t have milk, but have cream (or half-and-half) on hand, increase the stock called for in the recipe and add a splash of cream to the soup just before serving.
  • Herbs and spices: The Italian sausage already provides a lot of flavor, but adding garlic, dried oregano, nutmeg, and a bay leaf make the soup taste amazing. If you have some, a few sprigs of fresh thyme is a nice touch, too. For some heat, we love adding crushed red pepper flakes, but that’s up to your tastes.
  • Kale: For color and texture, we stir in chopped kale towards to end of cooking. To prepare kale, strip the leaves from the stalks (the stalks are too tough for this soup). Then chop or tear into bite-size pieces. Baby kale leaves work, too and don’t require any chopping. You can also use spinach, Swiss chard or other greens as a substitute.
  • Parmesan cheese: Parmesan is an optional ingredient, but if you have some on hand, it adds a lovely richness to the potato soup.

Easy Sausage Potato Soup Recipe

Making sausage and potato soup is simple, and it all happens in one pot! Here’s an overview of how to make it (the full potato soup recipe is below).

  1. Brown the sausage.
  2. Add the onions to the sausage and cook until soft.
  3. Stir in the garlic, herbs, and spices.
  4. Add the stock and milk then bring to a low simmer.
  5. Add the potatoes and cook, partially covered, until tender.
  6. Stir in the kale and parmesan cheese. Taste for seasoning, and then serve!

Easy Sausage Potato Soup Recipe

If you enjoyed this potato soup recipe, here are a few more favorites:

Easy Sausage Potato Soup Recipe

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You will love this easy sausage and potato soup recipe with Italian sausage, potatoes, garlic, and kale. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. The red pepper flakes add heat to the soup. If you are using hot (spicy) Italian sausage to make the soup, you may want to eliminate the red pepper flakes.

Makes about 8 cups of soup or 4 to 6 servings

You Will Need

1 tablespoon olive oil

1/2 pound fresh Italian sausage links, casings removed

2 cups chopped onion (8 ounces or 1 medium onion)

1 tablespoon minced garlic (3 cloves)

1/4 teaspoon dried oregano

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on spice preference

Salt and fresh ground black pepper

1 bay leaf

2 sprigs thyme

1 1/2 pounds potatoes, cubed (2 to 3 large)

4 cups chicken stock or broth, see our chicken stock recipe

1 1/2 cups milk, warmed (whole milk or 2% are best)

4 cups chopped kale leaves with ribs removed or use baby kale

1/2 cup shredded parmesan cheese, optional (2 ounces)

Pinch freshly grated nutmeg

Directions

    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy; about 10 minutes.

    Add the onions and cook, stirring every few minutes until they begin to soften; 5 to 6 minutes. Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, while stirring the garlic and spices around the pan, for about 1 minute.

    Add the bay leaf, thyme, and potatoes. Pour in the stock and milk. Increase the heat to medium-high and cook until the broth just reaches a simmer, but before it begins to boil (boiling risks curdling the milk). Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are cooked through; about 15 minutes. While the soup cooks, stir every once and a while. If the soup begins to simmer more aggressively, turn down the heat a bit.

    Uncover the soup and remove the bay leaf and thyme sprigs. Stir in the kale and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper, as needed.

    Reduce the heat to low, cover with the lid and cook until the kale is wilted and soft; about 5 minutes more.

Adam and Joanne's Tips

  • Use warm milk and don’t boil the soup: Before adding the milk, warm it slightly in the microwave or on the stove. Adding the milk warm prevents it from curdling when hitting the hot pan. It’s also important to not let the soup boil aggressively. You want it to cook at a low simmer, which also prevents the milk from curdling.
  • For a creamier and thicker soup, grab a potato masher and just before adding the kale, mash some of the potatoes in the pot.
  • The kale softens in the soup over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.
  • For a lightened up version, replace the pork sausage with chicken or turkey sausage and substitute the milk for additional stock.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1 cup of soup / Calories 268 / Total Fat 11.5g / Saturated Fat 3.9g / Cholesterol 33.9mg / Sodium 639.4mg / Carbohydrate 26.2g / Dietary Fiber 2.9g / Sugars 9g / Protein 15.2g
AUTHOR: Adam and Joanne Gallagher

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3 comments… Leave a Comment
  • Bonnie November 11, 2018, 11:21 pm

    I just made this soup yesterday for dinner. We loved it! I used everything in recipe as written. It’s going to be my new “keeper”soup. Thanks again for another great recipe. Your recipes have never ever failed me. Always delish.

    Reply
  • Marie October 27, 2018, 11:21 am

    Hi. I love your recipes!! I’m not a big food blog person but I stumbled upon you guys a year or so ago and just found everything you make to be delicious, simple and just what the doctor ordered haha. I’ve made several of your dishes and made this soup last night and it was KILLER. So delicious and so flavorful. The only thing I added was a little bit more sausage (one more link). This is such a fantastic recipe and seems well suited for having guests over. The women will be satisfied with the kale and the men with the sausage haha. Thank you for the recipes! Keep ‘me coming!

    Reply
  • Trudith October 17, 2018, 6:40 pm

    I love easy recipes that are nutritious! I will be making this tonight. I plan to use Louisiana Andouille uncured All Natural Smoked Sausage, and all the ingredients as noted in the recipe. This is a similar recipe from “Recipes for A Small Planet”- ‘Luscious Potato Soup’; which my daughter Holly adored, it was a Vegan recipe made with Non-Instant, Instant Milk, Brewer’s Yeast, Spring Onions, & Celery; all other ingredients remain the same, minus the Kale. Thank you for this perfect Fall recipe.

    Reply

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