If you are seeking a hearty, wholesome meal that is both wallet-friendly and bursting with flavor, then this Budget-Friendly Sausage and Kale Soup with Potatoes Recipe is about to become your new favorite. It effortlessly combines savory Italian sausage, tender Yukon Gold potatoes, and vibrant kale in a comforting broth enriched with just the right touch of creaminess. This soup not only warms you up but also delivers a satisfying balance of textures and tastes that feel like a warm hug in a bowl.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to creating the magic in this Budget-Friendly Sausage and Kale Soup with Potatoes Recipe. Each element plays an essential role ranging from the rich savoriness of the sausage to the hearty potatoes and nourishing kale, all enhanced by fragrant aromatics and a smooth finish.
- 1 lb Italian sausage, casings removed: Provides a rich, savory foundation with a slight spice that elevates the soup.
- 1 Tbsp olive oil (optional): Use only if your sausage is very lean to add a touch of richness during cooking.
- 1 medium yellow onion, diced: Adds sweetness and depth to the broth after caramelizing.
- 4 cloves garlic, minced: Gives a fragrant punch that brings the whole dish together.
- ¼ tsp crushed red-pepper flakes (optional): Offers a subtle heat to brighten flavors without overpowering.
- 4 cups low-sodium chicken broth: The flavorful liquid base that ties all the ingredients in a light yet savory embrace.
- 1 ½ lb Yukon Gold potatoes, diced ¼-inch: These potatoes hold their shape well and add a buttery texture.
- 1 bunch kale (about 10 oz), stems removed and chopped: Adds vibrant color, nutrition, and a pleasantly chewy texture.
- ½ cup half-and-half: Brings a creamy richness to the soup’s finish, mellowing out the flavors.
- Salt & freshly ground black pepper to taste: Essential for seasoning and balancing the components perfectly.
How to Make Budget-Friendly Sausage and Kale Soup with Potatoes Recipe
Step 1: Brown the Sausage
Start by heating a Dutch oven over medium heat and cooking the Italian sausage until it’s no longer pink, about 5 to 6 minutes. Make sure to crumble it up as it cooks for even browning. This step is crucial because these browned bits punch up the overall flavor base of your soup. Once cooked, drain off any excess fat unless you’re using very lean sausage; in that case, add a splash of olive oil for richness.
Step 2: Sauté the Aromatics
Add the diced onion to the pot and sauté it for about 3 minutes until it becomes translucent and beginning to soften. Then stir in the minced garlic and optional crushed red-pepper flakes, cooking for about 45 seconds until fragrant. This quick sauté draws out the natural sweetness of the onion and releases the garlic’s aroma, setting the stage for the broth.
Step 3: Deglaze the Pot
Pour in half a cup of chicken broth and use a wooden spoon to scrape up any browned bits sticking to the bottom of the pot. Those little caramelized morsels tack on layers of umami that will make your soup taste like you’ve spent hours simmering it.
Step 4: Simmer the Potatoes
Add the diced Yukon Gold potatoes along with the remaining chicken broth, and sprinkle in about ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Bring everything to a boil, then lower the heat and let it simmer gently for about 10 minutes until the potatoes are just tender but not falling apart. This timing helps maintain that lovely bite and body in the soup.
Step 5: Wilt the Kale
Next, stir in the chopped kale. Let it cook for 3 to 4 minutes until it turns a bright, appealing green and softens just enough to be tender yet still pleasantly textured. Kale is a nutritional powerhouse, and this step seals in its flavor without turning it mushy.
Step 6: Finish with Creaminess
Reduce the heat to low and stir in the half-and-half, warming it gently for about a minute. The creaminess rounds out the sausage’s saltiness and the kale’s earthiness, creating a harmonious and comforting soup. Adjust seasoning with additional salt and pepper as needed. Let the soup rest for 5 minutes to marry the flavors perfectly before serving.
How to Serve Budget-Friendly Sausage and Kale Soup with Potatoes Recipe
Garnishes
Top your soup with a sprinkle of freshly grated Parmesan or a handful of crunchy croutons for extra texture and flavor. A drizzle of good-quality olive oil or a few fresh basil leaves can also add a lovely finishing touch that makes this humble soup feel special and inviting.
Side Dishes
This soup pairs beautifully with a crusty loaf of bread or a simple mixed greens salad tossed lightly in lemon vinaigrette. The bread is perfect for dipping, while the salad brings freshness to the meal, balancing out the rich sausage and creamy broth in the soup.
Creative Ways to Present
For a rustic dinner party, serve the soup in individual shallow bowls with a spoonful of pesto or a swirl of Greek yogurt on top. You can even load up a hollowed-out sourdough bread bowl for a cozy, edible vessel. Presentation is fun to elevate and adds an extra layer of enjoyment to this already delightful Budget-Friendly Sausage and Kale Soup with Potatoes Recipe.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container once cooled. The flavors often deepen overnight, making leftovers just as delicious—if not more so—as the day you cooked it.
Freezing
You can freeze the Budget-Friendly Sausage and Kale Soup with Potatoes Recipe for up to 3 months. Use a freezer-safe container, leaving a little room at the top for expansion. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup slowly over low to medium heat, stirring occasionally. If it has thickened too much, add a splash of broth or water to loosen the texture. Avoid boiling vigorously to keep the cream from curdling and the kale from becoming too soft.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While Italian sausage is classic here, you can swap it for chorizo, turkey sausage, or even a plant-based sausage to suit your preference. Just adjust the seasoning accordingly to balance the flavors.
Is it necessary to use half-and-half, or can I use something else?
If you prefer, you can substitute half-and-half with whole milk or heavy cream depending on your desired richness. For a dairy-free version, coconut milk or cashew cream work wonderfully and maintain that creamy texture.
Can I make this soup vegan or vegetarian?
Yes! Replace the sausage with smoked tempeh or mushrooms and use vegetable broth instead of chicken broth. Skip the half-and-half or use a plant-based cream substitute to keep it vegan while retaining that satisfying creaminess.
What type of kale works best for this soup?
Curly kale is most commonly used due to its texture and flavor, but you can also use Tuscan (Lacinato) kale if you prefer a slightly more tender leaf. Just make sure to remove the tough stems and chop the leaves finely.
How spicy is the soup if I add the crushed red-pepper flakes?
The crushed red-pepper flakes add a gentle warmth without overpowering the dish. If you like things spicier, feel free to add a bit more or serve alongside hot sauce for guests who want an extra kick.
Final Thoughts
This Budget-Friendly Sausage and Kale Soup with Potatoes Recipe is a shining example of how affordable ingredients can come together to create something truly special and nourishing. It’s simple enough for a weeknight meal but impressive enough to serve guests. I can’t wait for you to try it and discover just how comforting, flavorful, and satisfying soup can be!
Print
Budget-Friendly Sausage and Kale Soup with Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and budget-friendly soup that combines savory Italian sausage, tender Yukon Gold potatoes, and nutritious kale in a creamy broth. This easy-to-make recipe is perfect for a comforting meal that satisfies without breaking the bank.
Ingredients
Sausage and Aromatics
- 1 lb (450 g) Italian sausage, casings removed
- 1 Tbsp olive oil (only if sausage is very lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ tsp crushed red-pepper flakes (optional)
Soup Base
- 4 cups (960 ml) low-sodium chicken broth
- 1 ½ lb (680 g) Yukon Gold potatoes, diced ¼-inch
- 1 bunch kale (10 oz / 285 g), stems removed, chopped
- ½ cup (120 ml) half-and-half
- Salt & freshly ground black pepper to taste
Instructions
- Brown sausage: In a Dutch oven over medium heat, cook the Italian sausage for 5–6 minutes until no pink remains. Discard any excess fat to keep the soup light and avoid greasiness.
- Sauté aromatics: Add the diced onion to the pot and cook for 3 minutes until softened. Then stir in the minced garlic and crushed red-pepper flakes (if using) and cook for 45 seconds to release their fragrant flavors.
- Deglaze: Pour in ½ cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; this adds rich flavor to your soup.
- Simmer potatoes: Add the diced Yukon Gold potatoes, the remaining chicken broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the soup to a boil, then reduce heat and simmer gently for 10 minutes until potatoes are tender.
- Wilt kale: Stir in the chopped kale and cook for 3–4 minutes until the kale turns bright green and softens slightly, adding vitamins and a fresh texture.
- Finish: Lower the heat and stir in the half-and-half, warming the soup for 1 minute to create a creamy, comforting broth. Adjust seasoning with salt and pepper to taste, then let the soup rest for 5 minutes before serving to develop flavor.
Notes
- If your sausage is very lean, use the olive oil to prevent sticking and add richness.
- You can substitute the half-and-half with whole milk or a dairy-free creamer to suit dietary needs.
- For a spicier kick, increase the crushed red-pepper flakes or add a dash of hot sauce when serving.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
