Sausage Kale and Potato Soup is fast, easy to make, and perfect for Fall.
Like everything else in 2020, Summer has flown by. We’re a scant few days away from the Fall equinox.
On the upside, this is the time of year that I start eating my weight in soup. This has been such a tough year that we can all probably use an extra dose of comfort food.
Sausage Kale and Potato Soup is a favorite for busy weeknights because it’s hearty, delicious, and takes under an hour to make. The soup is inspired by a traditional Portuguese soup named 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.
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 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 adding the kale and simmering just long enough to let it wilt.
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. And Happy Fall!
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 tbsp extra virgin olive oil, divided
- 1 lb Kielbasa sausage, cut into ~1/2" cubes
- 2 cups onions, chopped
- 1 cup baby carrots, sliced
- 2 tbsp garlic, minced
- 2 cups potatoes, cubed (see Recipe Note #1)
- 14 oz canned diced tomatoes, drained
- 1 quart chicken stock
- 1/2 tsp coarse salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 2 tsp 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!