Sausage and Kale Soup Recipe

Sausage and Kale Soup is my favorite fall soup recipe. A creamy broth is accented with red potatoes and Italian sausage to make a soup that is hearty and warms the soul.
Course Soup
Cuisine American
Keyword sausage kale soup, zuppa toscana
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 cups
Calories 282kcal


  • 1 1/2 medium red potatoes sliced thin
  • 1 cup diced yellow onion diced
  • 5-6 pieces kale leaves stems removed and torn into bite size
  • 1 lb ground Italian sausage or links with casings removed
  • 5 cups Chicken Broth
  • 2 cups Milk
  • 1/2 tsp fennel seeds (optional)
  • 1 tsp oregano
  • 1/4 cup heavy whipping cream
  • Salt and Pepper to Taste


  • 1. In a large pot, boil the sliced potatoes until tender, about 5-10 minutes. Drain and set aside.
  • 2. In a large pot, crumble the Italian sausage. Begin to brown 1-2 minutes and then add the onions. Cook until sausage is fully cooked and onions are translucent. Drain off excess fat.
  • 3. Stir in the chicken broth, milk, and fennel (optional), and oregano. Bring to a simmer, cover, and turn to low. Simmer for 20 minutes.
  • 4. Add the potatoes, heavy cream, and kale. After returning to a simmer, cook 10 minutes or until the kale has wilted.



Calories: 282kcal