Creamy Italian Sausage Soup with Potatoes and Kale

Why You’ll Love This Recipe

This soup has everything you love about classic Italian comfort food — bold, herby sausage, creamy broth, and the wholesome goodness of potatoes and greens. It’s filling without being heavy, quick to make, and incredibly versatile. Similar to the popular Zuppa Toscana, this version can easily be made lighter, spicier, or dairy-free depending on your preferences. One spoonful, and it’s sure to become a household favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or hot, depending on preference)
• Olive oil or butter
• Onion, diced
• Garlic, minced
• Russet or Yukon Gold potatoes, sliced or cubed
• Chicken broth
• Heavy cream or half-and-half (or coconut milk for a dairy-free version)
• Fresh kale, chopped (or spinach as an alternative)
• Crushed red pepper flakes (optional)
• Salt and black pepper
• Parmesan cheese, for serving (optional)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into small pieces with a spoon. Remove excess grease if needed.
2. Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute more.
3. Add potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until the potatoes are tender.
4. Stir in the chopped kale and cook for 5 minutes, until wilted.
5. Lower the heat and pour in the heavy cream. Stir gently to combine. Do not boil after adding the cream to prevent curdling.
6. Season with salt, black pepper, and red pepper flakes to taste.
7. Serve hot, topped with a sprinkle of Parmesan cheese if desired.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Spicy version: Use hot Italian sausage or add extra red pepper flakes for more heat.
• Lighter version: Replace heavy cream with half-and-half or milk for a lighter broth.
• Dairy-free option: Use coconut milk instead of cream for a subtle sweetness and creamy texture.
• Vegetarian version: Swap sausage for plant-based Italian sausage or seasoned lentils.
• Extra veggies: Add diced carrots, celery, or zucchini for more texture and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently over medium heat on the stove until heated through, avoiding boiling to keep the cream smooth.
This soup can also be frozen for up to 2 months — cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently.

FAQs

Can I use spinach instead of kale?

Yes, spinach works perfectly as a substitute, though it will wilt faster, so add it near the end of cooking.

What kind of potatoes are best for this soup?

Yukon Golds or Russet potatoes are ideal because they cook up tender and creamy.

Can I make this in a slow cooker?

Absolutely. Brown the sausage first, then combine all ingredients except the cream and kale. Cook on low for 5–6 hours, add kale and cream in the last 30 minutes.

Can I make it dairy-free?

Yes, use coconut milk or another unsweetened non-dairy cream alternative instead of heavy cream.

How do I thicken the soup?

Simmer uncovered for a few extra minutes, or mash a few potatoes into the broth to create a naturally thicker texture.

Can I use turkey or chicken sausage instead?

Yes, both make great lighter alternatives while still keeping plenty of flavor.

How long will it last in the fridge?

Up to 4 days if stored properly in an airtight container.

Can I freeze this soup?

Yes, but note that cream-based soups may separate slightly when thawed. Stir well while reheating to restore smoothness.

Can I make it ahead of time?

Definitely! It tastes even better the next day after the flavors meld together.

What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad make the perfect sides.

Conclusion

Creamy Italian Sausage Soup with Potatoes and Kale is a soul-warming dish that’s both rich and wholesome. With layers of savory sausage, creamy broth, and hearty potatoes, it delivers a comforting meal perfect for any night of the week. Whether served as a main course or a cozy starter, it’s guaranteed to become a family favorite you’ll make again and again.

Creamy Italian Sausage Soup with Potatoes and Kale

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Creamy Italian Sausage Soup with Potatoes and Kale is a comforting, hearty soup featuring savory sausage, tender potatoes, and fresh kale in a rich, creamy broth. Perfect for chilly nights, it’s a satisfying and flavorful dish inspired by the classic Zuppa Toscana.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Ingredients

• 1 lb Italian sausage (mild or hot)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium Russet or Yukon Gold potatoes, sliced or cubed
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
• 3 cups fresh kale, chopped (or spinach alternative)
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Parmesan cheese, for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook until browned, breaking it into small pieces. Drain excess grease if needed.
2. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more.
3. Add potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
4. Stir in chopped kale and cook for 5 minutes, until wilted.
5. Reduce heat to low and pour in the heavy cream. Stir gently to combine, ensuring it doesn’t boil to prevent curdling.
6. Season with salt, pepper, and red pepper flakes to taste.
7. Serve hot, garnished with Parmesan cheese if desired.

Notes

• For a lighter version, use milk or half-and-half instead of heavy cream.
• Use coconut milk for a dairy-free alternative with a subtle sweetness.
• Add extra vegetables like carrots, celery, or zucchini for variety.
• Spinach can replace kale for a softer texture.
• Leftovers taste even better the next day and reheat well.

Nutrition

• Serving Size: 1 portion (1/6 of recipe)
• Calories: 420
• Sugar: 3g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 75mg