Chicken Sausage Kale Soup

A bowl of creamy sausage kale soup filled with chopped vegetables, sausage pieces, kale, and chunks of potato. The soup is served in a white bowl with a spoon. Another bowl and a checkered cloth are visible in the background.

5 from 7 votes

This healthy and dairy-free Chicken Sausage and Kale Soup with Potatoes is an easy one-pot meal and a family favorite inspired by the Olive Garden’s Zuppa Toscana.

Prep Time15

Cook Time30

Course: dinner, lunch, Soup

Cuisine: American

Servings:

Calories: 297kcal

Author: Agnieszka

Equipment

1 Dutch oven or a pot with a thick bottom

Ingredients

1 tablespoon olive oil
1 lb chicken sausage fresh
1 lb baby red potatoes cut into quarters or thick slices
½ cup onion chopped
1 medium carrot diced or sliced
3 garlic cloves minced
5 cups low sodium chicken broth homemade or good quality storebought
1 teaspoon Italian seasoning
4 cups kale torn into pieces, thick stems removed
½ teaspoon black pepper freshly ground
salt to taste, see notes below
freshly grated parmesan for serving
15 oz canned tomatoes diced or petite diced

Instructions

Heat olive oil in a Dutch oven over medium heat.
Add onions and carrots. Cook, stirring for 2-3 minutes.
Remove chicken sausage from the casings and add to the carrots and onions. Sprinkle with Italian seasoning and cook until brown, stirring and breaking the sausage with a wooden spoon often.
Add minced garlic and cook 1 additional minute, stirring.
Now add canned tomatoes, potatoes and chicken broth. Stir, partially cover with a lid, turn the heat down to low and cook for 15-20 minutes or until potatoes are fork tender.
Add kale and cook 5 more minutes.
Taste the broth and season with salt and pepper, as needed.
Serve immediately with freshly ground parmesan cheese.

Notes

Fresh chicken sausage can ususally be found next to fresh pork sausage at the grocery sausage. Regular sweet Italian pork sausage will also work in this recipe.

Red potatoes can be swapped for yukon golds or any waxy potato (avoid russets as they are too starchy for soups).

The amount of salt will depend on the kind of broth you use, which is why I didn't provide exact amount. Just give it a taste and add as much salt as it needs.

I like to use my homemade Polish chicken broth in brothy soups but good quality low-sodium boxed broth, such as Imagine or Pacific Foods will give you good results, too.

Nutrition