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Top down view of Sausage Kale Soup in a red bowl.
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5 from 8 votes

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
Author Rachel


  • 2 lbs 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
  • ½ teaspoon fennel seeds (optional)
  • 1 teaspoon oregano
  • ¼ cup heavy whipping cream
  • salt and pepper to Taste


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


Calories: 282kcal