Sausage Potato Kale Soup [No Cream!]

This easy sausage potato kale soup recipe is the best during the cooler months. It’s filling but not heavy and reheats well. The potatoes naturally thicken the broth a bit as they cook, while the sausage adds tons of flavor without needing cream or extra ingredients. It gives the same comforting feel as recipes like this slow cooker cabbage roll soup with ground beef.

This sausage soup is great for meal prep as the flavors get even better after sitting overnight in the fridge. It’s one of those simple soups that fills the kitchen with amazing smells while cooking and somehow tastes like it took way more effort than it actually did, just like keto pizza soup.

Items and Substitutions

• Ground sausage: Any flavor sausage will work, make sure to use a gluten-free one if needed.
• Diced potatoes: Some potatoes will hold together better than others. We tend to use Yukon gold ones because they get tender but not mushy.
• Chicken broth: I use homemade broth as much as possible, and when I don’t have any made, I rely on bone broth powder.
• Kale: In a pinch, spinach can be used instead.

See the recipe card for full information on ingredients and quantities.

Flavors To Try

This kale potato and sausage soup is amazingly versatile, making it easy to tailor to your preferences or what you have on hand. Here are some simple ways to customize the recipe:

• Switch the protein: Swap ground sausage for ground turkey, chicken, or even plant-based sausage for a different flavor or dietary preference.
• Add more veggies: Throw in carrots, celery, or bell peppers to boost the soup’s nutrient profile.
• Make it creamy: Stir in a splash of coconut milk for a richer consistency.
• Spice it up: Add red pepper flakes, cayenne, or a dash of hot sauce for some heat.
• Use sweet potatoes: Swap regular potatoes for sweet potatoes to add a subtle sweetness to the one pot sausage potato soup.

How To Make Sausage Kale Potato Soup No Cream

Step 1: In a Dutch oven over medium-high heat, add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned.

Step 2: Add the onions and garlic and cook, stirring, for another couple of minutes.

Step 3: Add the potatoes and pour in the chicken broth and water. Bring to a boil over medium-high heat.

Step 4: Add the kale and season to taste with salt and black pepper. Reduce the heat to low and simmer, covered, for about a half hour. Adjust the seasonings if needed.

Helpful Hints

• Use a Dutch oven or heavy-bottomed pot: These distribute heat more evenly, preventing the soup from scorching.
• Don’t skip browning the sausage: Browning enhances the flavor and creates a savory base for the soup.
• Taste as you go: Adjust the seasoning after simmering to ensure the perfect balance of salt and pepper.
• Watch the kale: Add it towards the end of cooking so that it keeps a lot of its texture.
• Store leftovers: Let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw it in the fridge overnight if frozen.
• Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If reheating from frozen, add a splash of water or broth if the soup thickens too much during storage.

Serving Suggestions

This dairy-free sausage potato kale soup is hearty enough to stand on its own, but adding a few simple sides can turn it into an even more comforting meal.

• Serve it with warm crusty bread, garlic bread, or dinner rolls for dipping into the rich, savory broth.
• Pair it with a fresh salad like this strawberry spinach salad with lemon dressing to add a lighter, refreshing contrast to the hearty soup.

Sausage Potato Kale Soup FAQs

Pin

How to remove bitterness from kale?

To reduce bitterness, you can blanch the kale before adding it to the soup. Simply boil the kale for 1-2 minutes, then transfer it to ice water to stop the cooking process. This technique helps to soften the texture and remove some of the bitter compounds. Additionally, removing the tough stems and using younger, more tender kale can also make a difference.