Creamy Italian Sausage Soup with Potatoes and Kale

A bowl of creamy Italian sausage soup with potatoes, kale, and red pepper flakes.

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5 from 1 review

This Italian sausage soup only uses 1 pot and five main ingredients. Comforting and creamy kale and potato soup ready in under an hour.


Units Scale
  • 1 pound ground Italian sausage (sweet or hot)
  • 5 medium-sized Idaho potatoes scrubbed clean and chopped into bite-sized pieces (about 2 pounds)
  • 6 cups chicken stock or bone broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1 bunch of kale, washed, de-ribbed, and chopped (about 8 cups chopped kale)
  • 2 cups heavy cream


  1. Sauté the Italian sausage in an enameled Dutch oven or a medium stockpot over medium-high heat. Use a spoon to break it up as it cooks. Take your time to get the sausage brown. It will add so much flavor. This will take about 10 minutes.
  2. Transfer the sausage crumbles to a bowl and set aside. 
  3. Add the chopped potatoes to the pot and stir them to coat with the leftover sausage drippings.
  4. Add the chicken stock, salt, pepper, and red pepper flakes (if using). Then, increase the cooking temperature to high and bring it to a boil. Boil for about 8 minutes until the potatoes are fork-tender.
  5. Add the chopped kale and stir it into the soup. Continue to boil for about 3 minutes. Stir it a couple times to help break down the kale. 
  6. Slowly pour in the cream while stirring. Return the soup to a boil. Then, decrease the heat to medium-high and simmer for 5 minutes, stirring occasionally.


Notes about the potatoes

I leave the peelings on the potatoes as a personal preference. Especially if they have thin, tender skin. You can peel them if you want. Red, gold and russet potatoes also work well. If you don’t have a food scale, 2 pounds of potatoes equals about 5 cups of chopped potatoes. 

Storage & Freezing Instructions

Refrigerate & Reheat: Store refrigerated in a covered container for 3-5 days. Reheat leftovers on the stovetop or in a microwave-safe bowl.

Freeze: Ladle the cooled soup into freezer safe pint containers, leaving an inch of head space. Label and seal the container. Or vacuum seal it in labeled bags. Freeze for up to 3 months. Thaw the soup in the fridge overnight or defrost quickly in the microwave. Then, follow the reheating instructions above.