Sausage Potato Kale Soup

Sausage Potato Kale Soup: way more exciting than it (probably) sounds.

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Sausage Potato Kale Soup

For some, the words potato soup can conjure up a bland, starchy disaster that takes an iron wit to slog through. For others, kale makes them cringe, and sausage makes them think of a grey link floating in a pot of boiling water.

I'm not one of those people, but it's true that almost every ingredient has an image problem with one person or another.

Why not call it potato sausage kale soup? Or kale sausage potato soup? Or something else like Hearty Starchy Broth Bowl Plus?

Truthfully, this just sounded like the best way to do it. Want to call it something else? You should start a blog!

Depending on what you think from the title, this soup might be a lot more exciting that you expect. The secret? It's all in the spices. And the sausage. And the kale. Also the white beans.

Okay, maybe it's not a secret, but everything comes together to make a hearty bowl that'll keep you interested until the last bite.

Sausage Potato Kale Soup Ingredients

You're a smart cookie, so you probably already gleaned a couple of the ingredients from the recipe name. Here's the full breakdown of what goes into this soup:

Main ingredients:

• turkey sausage (regular or spicy)
• Cannellini beans (drained and rinsed)
• yellow onion
• garlic (minced)
• broth of choice (chicken, vegetable, beef, etc)
• kale (stems removed)
• petite yellow potatoes

Spices:

• paprika
• thyme
• salt
• pepper
• cayenne

Substitution ideas for the soup

• Different protein. I think sausage is a great choice for the meat on this. Try swapping turkey sausage for pork, beef, or venison for another take, use standard ground meat, or forego the meat altogether.
• What about the beans? Beans aren't even in the title of the soup, so you may not have been expecting them in the ingredients. If Cannelini beans aren't your thing (or you don't have them on hand), try swapping for great northern, kidney, or even black beans. You could also leave them out and still have a perfectly-good sausage potato kale soup.
• Broth. I mentioned that you have a choice when determining what broth you'll use for this recipe. I do recommend using some kind of broth, and there's almost certain to be one to fit your palette or dietary needs.
• Spices. I found the recommended spices here to make a really tasty soup. My husband (who is always dumping hot sauce on everything) left the soup as-is and gave it two thumbs up. That said, you can view it as a starting point. Maybe try smoked paprika instead, or skip the cayenne if you really need to keep your cool.

How to make Sausage Potato Kale Soup

So, you've gotten the rundown on the ingredients, but how do you actually get the soup? Great question, reader—read on!

Prep:

• Gather all ingredients.
• Mince the garlic, dice the onions, and chop the potatoes into quarters.
• Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.
• Spray the dutch oven with cooking grease.

Cooking the meat:

• Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.
• After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**

Cooking the veggies:

• Add the minced garlic and chopped onion to the dutch oven. Sprinkle with salt, pepper, paprika, thyme, and cayenne. Use a spoon to stir frequently.
• Cook for about 5 minutes, until the vegetables start to get soft.
• Add the broth and chopped potatoes to the dutch oven. Cook 10-15 minutes.
• While potatoes cook, prepare the kale. Peel off the stems and set aside.

Last steps:

• Add the kale, white beans (drained & rinsed) and meat into the dutch oven. Cook for about 10 mins.
• Scoop the soup into bowls. Top with parmesan cheese and serve with toasted bread.
• Enjoy!

Healthy sausage potato kale soup

You've gotten everything together and made a shockingly good soup. What's this look like in terms of nutrition?

For a 1.5-cup serving, you'll get 270kcal (calories), 39.5g of carbohydrates, 18g of protein, and 5.3g of fat. It's definitely possible to fit this soup into a balanced nutrition plan to meet your health and lifestyle goals.

Want more recipes?

Why not try one of these Jordo's World staples:

• Creamy Sausage Tortellini Soup
• Vegan Lentil Soup
• Slow Cooker Turkey Chili

Print Recipe

5 from 9 votes

Sausage Potato Kale Soup

Sausage Potato Kale Soup: way more exciting than it (probably) sounds.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: kale, potatos, sausage, soup

Servings: 6

Calories: 270kcal

Author: Jordan Smith

Ingredients

• 1 lb turkey sausage regular or spicy
• 15 oz Cannellini white beans 1 can, drained and rinsed
• 1 medium yellow onion diced, about 1.5 cups
• 3 cloves garlic minced, about 1 tbsp
• 4 cups broth 32 oz (chicken, vegetable, beef, etc)
• 2.5 cups kale stems removed
• 4.5 cups petite yellow potatoes diced, about 24 oz
• 1 teaspoon paprika
• ½ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne

Instructions

• Gather all ingredients.
• Mince the garlic, dice the onions, and chop the potatoes into quarters.
• Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.
• Spray the dutch oven with cooking grease.
• Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.
• After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**
• Add the minced garlic and chopped onion to the dutch oven. Sprinkle with salt, pepper, paprika, thyme, and cayenne. Use a spoon to stir frequently.
• Cook for about 5 minutes, until the vegetables start to get soft.
• Add the broth and chopped potatoes to the dutch oven. Cook 10-15 minutes.
• While potatoes cook, prepare the kale. Peel off the stems and set aside.
• Add the kale, white beans (drained & rinsed) and meat into the dutch oven. Cook for about 10 mins.
• Scoop the soup into bowls. Top with parmesan cheese and serve with toasted bread.
• Enjoy!

Notes

Makes about 9 cups total. About 1.5 cups per serving. 

Nutrition

Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 39.5g | Protein: 18g | Fat: 5.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.1g | Cholesterol: 45.8mg | Sodium: 874mg | Potassium: 945mg | Fiber: 7.9g | Sugar: 4.4g | Vitamin A: 140IU | Vitamin C: 71mg

Use This Recipe in a Meal Plan