This stovetop Sausage Kale Potato Soup has become one of my fall go-to comfort recipes. From the pillowy gnocchi to the spicy sausage and the fresh kale, it's the best balance. It may be creamy and rich, but the heat from the Italian sausage and the kale brightens the soup to keep it from feeling too heavy.
I make this on repeat. I love a good soup with meat and potatoes, and this one delivers in flavor and texture. Plus, it takes less than half an hour to come together. It goes to show that you can prepare a homemade soup that tastes like it's been cooking for hours in minutes!
Do you enjoy fresh gnocchi? Then, you should add gnocchi carbonara and pesto gnocchi to your list.
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Why You'll Love This Recipe
- It's made in one pot: This kale sausage potato soup is made entirely in one pot, leaving you with less to clean up later!
- It's customizable: There are several ways that you can make this recipe your own. Swap the protein and add/omit veggies, and you will have a different yet still tasty result.
- It's great for meal prep: I love making a large batch of this soup and having it ready when I need it throughout the week. It's perfect for lunch prep for work or school!
Ingredients
The ingredients below are the most important in this Tuscan sausage soup. This includes the sausage, kale, and of course, the potato gnocchi.
- Bacon: This adds texture and a strong, savory, smoky flavor. Feel free to leave it out if you don't want to use it. The bacon grease adds even more flavor, too.
- Italian sausage: I use hot Italian sausage in this recipe, but feel free to use mild or sweet instead. Use ground or links and take the casings off.
- Chicken stock: I use chicken stock, but vegetable stock is also fine. You may even make homemade chicken broth!
- Kale: Freshly chopped kale is so good for you! If you don't like kale, you can swap it for fresh spinach instead.
- Gnocchi: Any packaged gnocchi works great. If you use frozen gnocchi, allow it to thaw in the refrigerator overnight before cooking it.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sweet potato gnocchi: Use sweet potato gnocchi instead of traditional potato gnocchi for a slightly sweeter taste.
- Lean ground meat: Swap the sausage for ground turkey or chicken for a leaner version.
- Dairy-free: Try coconut milk or cream (or another dairy-free milk) in place of the heavy cream to make this creamy sausage soup dairy-free.
How to Make Sausage Kale Potato Soup
Here are the instructions needed to make this delicious soup. Ensure that your ingredients are prepared and measured to make the process super easy.
Step 1: Render the bacon. Heat a large pot over medium heat and cook the pieces of bacon until they are crispy.
Step 2: Brown the sausage. Then, add the Italian sausage and break it up as it cooks. Once it's brown, remove most of the grease and the sausage.
Step 3: Cook the onion. Add the onion and cook it for about 5 minutes or until softened.
Step 4: Add the garlic and pepper. Next, stir in the garlic and black pepper, and cook for about a minute.
Step 5: Boil the broth. Pour in the broth and bring it to a boil.
Step 6: Add the remaining ingredients. Add the sausage, gnocchi, and kale to the pot and let it cook for a few minutes or until the gnocchi is tender.
Step 7: Stir in the cream. Pour in the cream over low heat and allow it to get warm.
Step 8: Serve. Enjoy with extra bacon on top! Make it a meal with some grilled salmon.
Recipe Tips
- Add the greens last: Don't add the kale too early. It only needs a couple of minutes to wilt. If it cooks too much, it becomes mushy and soggy.
- Avoid microwaving leftovers: The soup will naturally separate a little in the fridge because of the dairy added, but microwaving the leftovers will make this worse. It must be reheated gently.
- Leave out ingredients for meal prepping: If you want to make a freezer batch, leave out the cream and kale. Add them when reheating for the best texture and consistency.
The Zuppa Toscana inspires this recipe served at Olive Garden, and this spaghetti and meatballs is another fabulous copycat.
Storage Directions
- Storing: Store leftover creamy Italian sausage soup in an airtight container in the refrigerator for up to 3 days. Freeze it without the cream in an airtight container for up to 2 months.
- Reheating: Put the soup into a saucepan and reheat it over low heat for about 10 minutes or until warmed through.
Serving Suggestions
- A good bread is perfect for dipping in this creamy Italian sausage soup. Try this garlic bread or French onion bread if you want something other than crusty French bread.
- You can't go wrong with breadsticks, either!
- Try these ranch oyster crackers as a topping, or you can purchase your favorite brand and flavor of croutons.
- Prepare a fresh side salad like this asparagus salad to make a complete meal.
Recipe FAQs
If you add the cream while the heat is too high, it can burn the cream, causing it to separate and curdle. Reduce the heat before you stir it into the soup.
Overcooked gnocchi becomes mushy very easily. Only allow it to cook for a few minutes to prevent that.
Sure! Follow the first instructions and then add all of it to the slow cooker for 2 hours on high. Stir in the cream and reduce the heat to warm just before serving.
More Delicious Creamy Soup Recipes
Do you like creamy soups? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Creamy Sausage Kale Potato Soup
Ingredients
- 6 ounces bacon chopped into 1" pieces
- 1 pound hot Italian sausage
- 1 medium onion finely diced
- 1 bulb garlic minced
- 1 teaspoon ground black pepper
- 8 cups chicken stock low sodium
- 6 cups kale roughly chopped
- 2 17- ounce packages fresh gnocchi
- 1 cup whipping cream
Instructions
- In a large pot over medium high heat, add the chopped bacon and cook until crispy, about 10 minutes. Transfer cooked bacon to a plate with paper towel for later.
- Leave bacon grease in cook sausage fully breaking it apart into bite sized pieces, then transfer to a separate plate.
- Remove all but a thin layer of grease in the pan and cook onion for about 5 minutes.
- Add in garlic and ground pepper and cook until fragrant.
- Pour in the chicken broth and bring to a boil.
- Remove from heat and add the cooked sausage, kale, gnocchi and whipping cream.
- Stir to combine. Serve with bacon on top.
Notes
- Heat the heavy cream over low heat to prevent it from curdling or separating.
- Try making this sausage potato kale soup in the slow cooker instead of on the stovetop.
- Avoid reheating leftovers in the microwave, as it can make the soup separate.
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