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Sausage, Potato and Kale Soup

Sausage, Potato and Kale Soup

Dianna Jacobs-Fresh

"A lovely soup full of flavor and vitamins."
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Ingredients

1 h servings 266 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

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Reviews

Read all reviews 229
  1. 278 Ratings

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Most helpful positive review

I subbed hot turkey Italian sausage, omitted the pepper flakes, and used Yukon gold potatoes. These were my only alterations from the recipe. As far as the directions go, my potatoes were done...

Most helpful critical review

As written, this recipe lacks flavor. To make it 5 stars, I made the following changes, which really bumped up the flavor and we enjoy it much more-- when the italian sausage is just browned...

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I subbed hot turkey Italian sausage, omitted the pepper flakes, and used Yukon gold potatoes. These were my only alterations from the recipe. As far as the directions go, my potatoes were done...

I have made this soup but not from this EXACT recipe. It's pretty much the same, except I added a lot more kale. Like the other reviewer, I wouldn't add the milk/half & half til after the pota...

We are on a low carb diet, but I love potato soup. I researched a replacement for the potato, where I still might have the richness of a potato soup in winter. Radishes!!! I know, I was weirded...

This was fantastic! I followed the recipe and it was great. So far I've made it three times since. Once I used those round red potatoes. It was delicious. Another time, I only had 2% milk a...

Great, hearty soup! I made a few revisions though. I sauteed a whole, chopped onion and some garlic in the pot, then added broth, potatoes, and chopped celery. I let the potatoes cook while I c...

As written, this recipe lacks flavor. To make it 5 stars, I made the following changes, which really bumped up the flavor and we enjoy it much more-- when the italian sausage is just browned...

I am not a vegan, but live with one. I made this vegan style a few times using: a very rich homemade veggie broth, vegan style sausage ( I liked the patties that I crumbled the best, I'm not sur...

I have had this soup a handful of times, made by a friend of mine, and it's one of my favorites. This is the first time I made this on my own. I did change a few things but in my opinion it turn...

This was great. I did make a couple of changes but mostly to the amounts of liquid, we like a thicker soup. I used 1 box chicken broth = 4 cups. Omitted the milk and only used 1 cup half&half ...

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