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This Sausage, Potato and Kale Soup is the cozy, creamy kind you’d order at an Italian restaurant: crumbled sausage, tender sliced potatoes and ribbons of kale in a savory broth.

One pound of sausage flavors the whole pot, and potatoes and kale do the filling. It’s a good example of how a little meat can go a long way when you’re keeping an eye on what dinner costs.

It’s all made in one Dutch oven or large pot, and a splash of half-and-half at the end makes it creamy without being heavy.

Serve it with crusty bread or soft dinner rolls and a sprinkle of Parmesan.

Ingredients and Swaps

Sausage: Italian sausage, mild or hot. Bulk sausage saves removing casings. Turkey sausage works with a tablespoon of oil.
Potatoes: Russets soften into the broth. Yukon Golds hold their shape.
Kale: Stems removed, leaves chopped. Spinach can replace it at the very end.
Half-and-half: Or whole milk. Heavy cream makes a richer soup.
Broth: Chicken broth.

Tips for the Best Sausage and Kale Soup

Brown the sausage well. The browned bits flavor the broth.
Spoon off extra fat. Leave about a tablespoon for cooking the onion.
Slice the potatoes evenly. Quarter-inch slices cook through in 12–15 minutes.
Add the kale near the end. It needs just a few minutes to turn tender.
Don’t boil the half-and-half. Stir it in over low heat.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $10.20 from Walmart, $8.94 from ALDI · Per Serving – $1.49 to $1.70

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Sausage, Potato and Kale Soup

A creamy one-pot soup with Italian sausage, sliced potatoes and kale in a savory broth, finished with a splash of half-and-half.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Ingredients Method Notes

Ingredients

1 pound Italian sausage mild or hot, casings removed
1 medium onion diced
3 cloves garlic minced
¼ teaspoon red pepper flakes optional
6 cups chicken broth
1½ pounds russet or Yukon Gold potatoes about 4 medium, halved lengthwise and sliced ¼ inch thick
1 bunch kale about 4 packed cups, stems removed and chopped
1 cup half-and-half or whole milk
Salt and black pepper to taste
Grated Parmesan for serving

Method

Cook the sausage in a large pot or Dutch oven over medium-high heat for 6–8 minutes, breaking it up as it browns. Spoon off all but about 1 tablespoon of the fat.
Add the onion and cook for 4–5 minutes, until soft. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Add the broth and potatoes. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes are tender.
Stir in the kale and simmer for 3–5 minutes, until wilted and tender.
Turn the heat to low and stir in the half-and-half. Warm for 2 minutes without letting it boil.
Season with salt and pepper and serve with Parmesan.

Notes

Bulk sausage saves you the step of removing casings.
Turkey sausage works too. Add a tablespoon of olive oil to the pot, since it’s leaner.
Rinse the kale well before chopping. Spinach can replace it; stir it in at the very end.
For a richer soup, use ½ cup of heavy cream in place of the half-and-half.

Storage & Freezing Tips

Refrigerate for up to 4 days.
Reheat gently over low heat. Don’t let it boil once the half-and-half is in.
To freeze, leave out the half-and-half and freeze for up to 3 months. Stir it in after reheating.
The potatoes soften a little after freezing, but the flavor holds up well.