I still remember the first time I whipped up this Sausage, Potato, and Kale Soup on a chilly Sunday afternoon. My kitchen was filled with the smoky scent of sizzling sausage, and there was this beautiful rhythm of chopping vegetables and stirring broth that just felt so… cozy. There’s something deeply comforting about a hearty, one-pot soup like this. It’s simple, satisfying, and somehow manages to be both rustic and just a bit luxurious—perfect for busy weeknights or when you’re craving something warming.

But what really makes this soup a must-try is the way the smoked sausage infuses the broth with flavor. Each spoonful delivers a balance of tender potatoes, rich broth, and that beautiful kick of smoked paprika. Plus, with the added health boost from kale (don’t worry—it’s delicious here, not just “good for you”), you’ve got yourself a wholesome, complete meal.

A soup that keeps surprising me

I have to say, this soup always brings me back to when I was experimenting with soups to make the most of some leftover kale and sausage. It was one of those happy accidents in the kitchen where I wasn’t quite sure what would come together, but after one taste, I knew it was something special. The sausage gives it this smoky, meaty depth that complements the mild potatoes perfectly, and the kale adds a subtle earthiness without overpowering the dish. The first time I made it, I didn’t expect much—and now it’s on repeat in my home, especially as the weather cools down.

A little history (because who doesn’t love a good backstory?)

This soup isn’t tied to one particular cuisine, but it definitely borrows flavors from Portuguese and Spanish cooking. If you’ve ever had Caldo Verde, a Portuguese kale and sausage soup, you’ll notice some familiar elements here. Over time, many versions have popped up across Europe, with different sausages and leafy greens making an appearance. My version draws on that rich tradition, but with a few tweaks for a quick, weeknight-friendly spin. The heavy cream is a nod to classic creamy soups, while the paprika brings a smoky warmth you’ll love.

Let’s talk ingredients: flavor boosters and friendly swaps

Smoked sausage (kielbasa, andouille, or beef sausage): This is the hero of the dish. Its smoky, spiced flavor infuses the broth, giving it that irresistible depth. I personally love andouille sausage for a bit more heat, but kielbasa works great for a milder, savory kick. If you’re looking to make this recipe a bit leaner, turkey sausage works beautifully too.
Potatoes (or cauliflower): The potatoes add body and texture, making the soup hearty and satisfying. I’ve tried this with cauliflower, and it’s a great low-carb option! Just keep in mind that cauliflower cooks quicker, so adjust your cooking time if you go that route.
Tuscan or curly kale: Kale gives this soup its pop of color and added nutrition. I prefer Tuscan kale (also called lacinato kale) because it’s slightly sweeter and softer, but curly kale adds a nice texture too. If you’re not a kale fan, feel free to swap it for spinach or Swiss chard.
Smoked paprika: Ah, the secret weapon. A teaspoon or two adds a smoky, sweet warmth that really elevates the entire dish. It’s one of those spices I always keep on hand. If you don’t have it, regular paprika will do in a pinch, but the smoked version is worth it for that depth.
Chicken bone broth: I love using no-sodium chicken bone broth for this soup because it adds a rich, homemade flavor and all those collagen benefits. But any good-quality broth will do. If you’re in a pinch, vegetable broth is also a fine alternative.

Kitchen gear: What’s essential, what you can skip

To make this soup, you don’t need any fancy gadgets. A large, heavy-bottomed pot or Dutch oven is perfect for getting that sausage browned and everything simmering together. If you’re in a rush or just love shortcuts (I see you, fellow Instant Pot fans!), you can make this in an Instant Pot, too. I’ve included both methods below so you can choose your own adventure.

Heavy-bottomed pot or Dutch oven: These help distribute heat evenly, preventing any hotspots that could scorch your soup.
Instant Pot (optional): If you’re pressed for time, the Instant Pot does a fantastic job of speeding things up without sacrificing flavor. You’ll have this soup ready in under 30 minutes.
Sharp knife and cutting board: Since there’s a bit of chopping involved (potatoes, kale, onions), having a good-quality knife makes a difference.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Sauté the sausage: Start by bringing your large pot to medium heat. Toss in the sliced sausage (no need for oil—the sausage will release its own as it cooks). Sauté for about 2-3 minutes until the sausage gets beautifully golden and crispy around the edges. It’ll smell amazing already!
Add the aromatics: Next, toss in your chopped onion and garlic. Stir them around and cook for about 5 minutes until the onion is soft and the garlic is fragrant. This is where the base flavor of your soup really builds up. If your pan is looking a bit dry, feel free to add a splash of water.
Spice it up: Sprinkle in your smoked paprika—start with a heaped teaspoon, and you can always add more later if you want. Stir it around so it toasts lightly in the oil, releasing even more of that smoky aroma.
Potatoes and broth: In go the potatoes (or cauliflower) and the chicken bone broth. Stir everything together, pop the lid on, and let it simmer for about 15-20 minutes until the potatoes are soft. Pro tip: If you like a thicker soup, mash a few potatoes against the side of the pot as they cook.
Add the kale and cream: Finally, toss in your chopped kale and stir in the heavy cream (or half & half for a lighter touch). Simmer everything for another 2-3 minutes until the kale wilts down. At this point, your soup should look rich and vibrant.
Season to taste: Before serving, give the soup a taste and season with freshly ground black pepper. If you want more paprika, now’s the time to add it.

Easy variations: Experimenting in the kitchen

I’ve made this soup so many different ways, and it always turns out great. If you’re feeling adventurous, here are a few fun adaptations:

Gluten-free: This soup is naturally gluten-free, but if you’re sensitive to cross-contamination, just be sure to check the ingredients on your sausage.
Low-carb: Swap the potatoes for cauliflower, and you’ve got a low-carb version that’s just as satisfying. Cauliflower adds a slightly lighter texture but still makes the soup hearty.
Spicy kick: If you love a bit of heat, add some red pepper flakes or swap in spicy sausage like chorizo. It gives the soup a nice little punch!
Vegetarian: You can easily make this vegetarian by skipping the sausage and using vegetable broth instead. For extra flavor, toss in some smoked tofu or tempeh.

How to serve it up in style

When I serve this soup, I love to ladle it into big bowls and top it off with an extra crack of black pepper. Sometimes, I’ll sprinkle some fresh parsley or a little grated Parmesan on top—it adds a touch of elegance. This soup also pairs beautifully with a thick slice of rustic bread or a simple side salad to balance out the richness.

Drink pairings: What works best?

I like to serve this soup with something simple that complements its rich flavors. A crisp white wine like a Sauvignon Blanc cuts through the creaminess, while a light red wine, like Pinot Noir, adds a touch of fruitiness that works nicely with the smoked sausage. If you’re not into wine, a cold, lightly hoppy beer (like a pale ale) is a great pairing too.

Storing and reheating tips

One of the best things about this soup is that it tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it up on the stove over low heat until everything is heated through. If the soup has thickened too much, add a splash of broth or water to loosen it up.

If you’re freezing this soup, it’s best to leave out the cream until you reheat it. When ready to enjoy, just thaw the soup, reheat, and stir in the cream right before serving.

Scaling the recipe for a crowd

This recipe makes about 4 servings, but if you’re feeding a larger group, you can easily double it. I’ve found that when scaling up, it’s a good idea to taste as you go—especially with the paprika and salt. Sometimes, larger batches need a little extra seasoning to bring out all the flavors.

Common questions about sausage, potato, and kale soup

1. Can I make this soup in advance?
Absolutely! This soup actually tastes better after it sits for a day, so it’s a great make-ahead option.

2. What if I don’t have smoked paprika?
Regular paprika will work, but you’ll miss out on that deep smoky flavor. Try adding a touch of liquid smoke for a similar effect.

3. Can I freeze this soup?
Yes! Just leave out the cream before freezing. Add it in after thawing and reheating.

4. What kind of sausage works best?
I love smoked beef sausage or andouille for a bit of spice, but any good-quality smoked sausage will work.

5. Can I use spinach instead of kale?
Definitely! Spinach wilts quicker and has a milder flavor, but it’s a great substitute.

Give it a try!

I really hope you give this Sausage, Potato, and Kale Soup a try. It’s one of those recipes that’s adaptable, hearty, and perfect for cozy nights. Plus, there’s something special about how it fills your home with that rich, comforting aroma. Don’t be afraid to make it your own—swap ingredients, play with spices, and find the version you love most!