Recipe: A warm spicy sausage, potato and kale soup

As the air continues to chill, you may find yourself craving tasty and warm food recipes.

Roasts, stews, and soups are all in my meal plan for this month. I recently tried sausage, potato and kale soup. This concoction is not only quick to make, but has the warmth factor I’ve been urging for.


1 package spicy Italian sausage, casing removed

2 tablespoons olive oil

½ large onion, chopped

1 or 2 garlic cloves, minced

1 tsp. salt, plus more to taste

1 tsp. cracked black pepper, plus more to taste

½ tsp. crushed red pepper flakes, optional

1 large bunch of kale, stemmed and chopped

¼ tsp. nutmeg

2 large russet potatoes, sliced

8 cups chicken broth or stock

½ cup heavy cream, optional



1. Heat up a large pot over high heat until it is heated through. While it is heating, remove the sausages from the casing by using kitchen shears or a sharp knife. It will be a bit messy, so make sure to wash your hands before returning to the pot. With a wooden spoon, break apart the sausage into smaller pieces. Stir occasionally, until the sausage has fully browned and proceed to remove the sausage from the pot into a plate or bowl.

Tip: While the sausage is cooking, cut up the onion, garlic, and kale. If you get really teary while cutting onion, I’ve heard burning a candle nearby can help prevent it. Garlic may seem difficult to deal with, but it is actually quite simple. First, crush the garlic with the side of your knife. Next, peel off the dried skin and trim the ends. You can now mince it. Also, make sure you cut out the stems of the kale before you add it into the pot.

2. Lower the heat to medium and add olive oil into the pot. Throw in the onions and garlic. As you stir, scrape down the bottom of the pot to pick up the browned remnants of the sausage and cook until everything is soft and translucent. This will take approximately three to five minutes. Season with salt, pepper, and crushed red pepper flakes. Continue to sauté until the onions have caramelized and then add in the kale in batches, not all at once. This will allow it a little time to wilt while it cooks. Next, add a bit of nutmeg and stir. Cook everything for about another three minutes until it is all completely wilted down. Lastly, add in the sliced potatoes and cooked sausages.

3. Pour in the chicken broth or stock and bring everything to a boil. Once it is at a boil, lower the heat again to a simmer until the potatoes are cooked through and are soft. Taste your soup to see if any more seasonings need to be added. You can throw in some more salt, pepper, red pepper flakes, and something completely different if you want! To finish, stir in the heavy cream if you wish.

I am (unfortunately) lactose intolerant and did not add in the heavy cream. It still tastes great without it! The heavy cream will only make the soup a bit thicker and creamier. Serve your soup with bread on the side and Bon Appetit!

This recipe was adapted from The Candid Appetite