How long will the soup last in the refrigerator?

Sausage potato soup with kale will keep for up to 4 days when stored in an airtight container in the refrigerator. Make sure the soup has cooled to room temperature before refrigerating, and reheat gently for best texture and flavor.

Can this soup be frozen?

Yes, this soup freezes well for up to 3 months. Just allow it to cool completely and store it in freezer-safe containers. If you've added cream, be aware the texture might slightly separate when thawed, but a quick stir during reheating can fix it.

What type of potatoes are best to use?

Yukon Gold and red potatoes are excellent choices for this recipe. They maintain their shape during cooking while adding creaminess to the broth. Russets tend to break down too much, changing the texture of the soup.

Can I substitute different greens or make it vegetarian?

Absolutely. Swap kale with spinach, Swiss chard, or collard greens. For a vegetarian version, replace the sausage with cannellini beans or lentils and use vegetable broth. This keeps the dish hearty and nutritious.

Sausage Potato Soup with Kale: A Hearty, Wholesome Classic

Description

Sausage potato soup with kale is rich, cozy, and easy to make. Discover how to cook, store, and customize this nutritious comfort dish.

Ingredients

1 tablespoon canola oil
1 medium onion, finely diced
2 large carrots, peeled and finely diced
1 rib celery, thinly sliced
2 turkey or chicken sausages, halved lengthwise and sliced
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
4 cup low sodium vegetable broth
1.5 pounds potatoes (about 6 medium), peeled and diced
2 cups kale, finely chopped
1/4 to 1/2 cup cream (optional)
Grated Parmesan cheese (optional)

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Instructions

Heat a medium skillet over medium-high heat. Add canola oil, onion, carrots, celery, and sausage slices. Cook until onions become translucent and vegetables begin to soften.
Stir in garlic, salt, thyme, and black pepper. Cook for 1 minute to release the flavors.
Pour in the vegetable broth and add the diced potatoes. Bring the soup to a gentle simmer, then reduce to medium heat. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
Add chopped kale and cream (if using), stir until kale is wilted and soup is heated through.
Serve hot with a sprinkle of Parmesan cheese if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American