This One-Pot Sausage Kale and Potato Soup recipe is fast, easy and hearty. Done in 30-minutes and all cooked in the same pot, making it a perfect mid-week dinner.
Sausage Kale and Potato soup, what's not to love?
Our family loves this soup. The colors are gorgeous, only to be outdone by the taste. But let's not forget: it's also hearty and healthy. Even the kids love it!
Hearty enough to be a main course
This soup is inspired by Portuguese caldo verde. The original soup involves linguiça sausage, but I've used kielbasa because it's more widely available.
Potatoes, carrots, and onions make the soup hearty and delicious.
I also add in diced tomatoes and finish with baby kale.
This soup has everything a dinner should have—all in one pot. Seasoned sausage and tons of vegetables all float in an an amazing, flavorful broth.
Serve the soup with crunchy bread, and you'll have a new family favorite.
Healthy (but even the kids will enjoy it!)
I get it: we are talking about fatty sausage or kielbasa, right? Keep in mind that the bulk of the soup is made up of carrots, potatoes, and other hearty vegetables.
In other words, you're enjoying the fatty kielbasa in moderation. So you're all good!
If that still bothers you, there are even healthier options: for example, I've made this soup with turkey kielbasa, which is lighter than pork or beef.
The texture and seasonings are so similar that nobody in my family noticed a difference when I made this substitution.
Add in all the wholesome vegetables and kale, and the end result is a family dinner that any parent can feel good about serving.
About the kale...
My favorite way to add kale to this soup is to use baby kale, adding it raw to everyone's bowl and then ladling the hot soup over the top. The kale wilts perfectly by the time you sit down at the table.
This method also preserves the vitamins, minerals, and other nutrients in the kale that make it a superfood.
How to make Sausage Kale and Potato Soup
First, brown the kielbasa in some olive oil and remove to a bowl.
Then, add the onions, carrots, and garlic. Sauté until the onions are translucent, about 7 minutes.
Add the diced potatoes and cook for 2 minutes, stirring frequently.
Next, add in the tomatoes, stock, and seasonings.
Simmer until the potatoes are soft, about 20 minutes.
Finally, finish the soup by either adding the kale and simmering just long enough to let it wilt (30 seconds), or add it raw to the bowls as mentioned above.
Serve with some crusty bread and enjoy!
All in all, it takes less than an hour to make my tasty, easy twist on Portuguese caldo verde.
Much of that is hands-off, so this is totally doable for a weeknight meal.
Plus, leftovers of this soup will taste even better the next day.
Can I freeze my Sausage Kale and Potato Soup?
I generally don't recommend freezing soups with potatoes. I find that the texture after freezing can be unappealing.
(With that being said, I do still sometimes freeze these soups if we don't eat it all up in a few days.)
I hope your family loves this delicious soup!
Stay safe. Stay well.
P.S. If you're looking for more soup and stew inspiration, check out my Easy Pasta e Fagioli Soup, Vegan Pantry Tomato Soup with Homemade Croutons, Soul-Warming Barley Chicken & Vegetable Soup, and Pork-Miso Ramen Soup with Soy-Marinated Egg.
That's just a sampling of our favorite soup recipes!
For the complete collection, check out my Soups & Stews page.
- 2 tablespoon extra virgin olive oil, divided
- 1 lb Kielbasa sausage, cut into ~½" cubes
- 2 cups onions, chopped
- 1 cup baby carrots, sliced
- 2 tablespoon garlic, minced
- 2 cups potatoes, cubed (see Recipe Note #1)
- 14 oz canned diced tomatoes, drained
- 1 quart chicken stock
- ½ teaspoon coarse salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 teaspoon Bavarian seasoning mix (or use your favorite; see Recipe Note #2)
- 5 oz baby kale, cleaned and stemmed
- Brown the kielbasa in half of the olive oil; remove to a bowl.
- Add the remaining olive oil along with the onions, carrots, and garlic. Sauté until the onions are translucent, about 7 minutes.
- Add potatoes and cook for 2 minutes, stirring frequently.
- Add tomatoes, stock, and seasonings. Simmer until the potatoes are soft, about 20 minutes. (Add the sausage back to the soup at ~15 minutes.)
- Add kale and simmer just until it wilts, ~30 seconds. Serve immediately.
- Sweet potato or squash would be delicious substitutions, or go half and half.
- This seasoning mix contains rushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. Feel free to use your favorite: I recommend staying away from a mix with a lot of oregano, though.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 60mgSodium: 400mgCarbohydrates: 35gFiber: 5gSugar: 11gProtein: 17g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!