soup

Kale, Sausage and Potato Soup

This hearty Kale, Sausage and Potato Soup is one of our all-time fall favorites at RizzieFarms. Loaded with tender red potatoes, savory Italian sausage, and nutrient-rich kale, this soup is warming, comforting, and deeply flavorful. A luxurious blend of whole milk, half-and-half, and a splash of cream brings everything together into a silky broth that feels indulgent while still being wholesome. Perfect for cool evenings, meal prepping, or feeding a hungry crowd—one spoonful and it’s sure to become a family favorite.

Servings: 6 to 8 servings
Total Time: 110 min
Pan: Large soup pot or Dutch oven

Ingredients

Soup Base
  • 2 bunches kale, cleaned and torn into bite-sized pieces (or prepared chopped mix)
  • 12 whole red potatoes, sliced thin
  • 1 whole onion, chopped
  • 2 pounds Italian sausage
  • 1 teaspoon red pepper flakes (more to taste)
  • 4 cups low sodium chicken broth
  • 2 cups whole milk
  • 4 cups half-and-half
  • Generous splash of heavy cream
  • 1 teaspoon fresh or dried oregano
  • Black pepper, to taste
  • Salt, to taste
Kale, Sausage and Potato Soup

Instructions

  1. Prepare kale Clean and tear 2 bunches of kale into bite-sized pieces (or measure an equivalent amount from a prepared kale mix). Set the 2 bunches kale aside until needed.
  2. Brown the sausage In a large pot over medium-high heat, crumble and brown 2 pounds Italian sausage. Cook the 2 pounds sausage until fully browned, then drain off as much excess fat as possible. Add onion cook until translucent.
  3. Build the broth Stir 1 teaspoon red pepper flakes, 1 teaspoon oregano, 4 cups chicken broth, 2 cups whole milk, and 4 cups half-and-half into the browned 2 pounds sausage. Bring the mixture to a gentle simmer and cook for 30 minutes.
  4. Add potatoes and cream Add the 12 thin-sliced red potatoes to the pot, along with a generous splash of heavy cream. Stir the mixture of potatoes, broth, milk, half-and-half, and sausage until well combined.
  5. Add kale and simmer Stir in the prepared 2 bunches kale. Simmer the soup over low heat for an additional 60 minutes, or until the 12 thin-sliced red potatoes are fully cooked and tender and the kale is softened.
  6. Season and serve Taste the soup and add black pepper and salt as needed. Ladle the hot Kale, Sausage and Potato Soup into bowls and serve immediately.

Notes

  • Prepared kale blends (kale, broccoli, cabbage) work beautifully and save time.
  • Adjust the red pepper flakes to your preferred spice level.
  • For richer broth, increase the heavy cream slightly.
  • This soup thickens as it chills—add broth when reheating if needed.

Tags

soup kale sausage potato comfort food fall hearty