Description
This One-Pot Sausage, Kale, and Potato Soup is a hearty, creamy, and comforting meal perfect for any night of the week! Made with smoky kielbasa sausage, tender Yukon gold potatoes, and nutrient-rich kale, this soup is packed with flavor and cooks in just one pot for easy cleanup. A touch of fire-roasted tomatoes and Italian seasoning adds depth, while half-and-half makes it rich and creamy. Perfect for meal prep or cozy dinners!
Ingredients
Units
Scale
- 1 tablespoon avocado oil
- 24 oz smoked kielbasa turkey sausage, sliced into rounds
- 1 small to medium yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt (plus more to taste)
- 1/4 teaspoon cracked black pepper (plus more to taste)
- 1 (15 oz) can fire-roasted tomatoes
- 4 Yukon gold potatoes, diced
- 64 oz low-sodium chicken broth
- 4 cups curly kale, chopped
- 1 1/2 cups half-and-half, room temperature
- Fresh shredded parmesan, for serving
- Chopped parsley, for serving
Instructions
- Brown the Sausage:
- Heat a large Dutch oven over medium heat.
- Add avocado oil and the sliced kielbasa sausage.
- Cook for 6-8 minutes until browned and crisped on the edges.
- Remove from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add onion, celery, and carrot.
- Sauté for 4-5 minutes until tender.
- Add garlic and cook for 1 more minute until fragrant.
- Simmer the Soup:
- Return the sausage to the pot.
- Add red pepper flakes, Italian seasoning, salt, black pepper, and diced tomatoes.
- Stir in the potatoes and chicken broth, then bring to a boil.
- Reduce heat and simmer for 25-30 minutes until potatoes are tender.
- Add the Kale & Cream:
- Stir in the kale and cook for 2-3 minutes until wilted.
- Turn off the heat and slowly stir in the half-and-half.
- Serve & Enjoy:
- Taste and adjust seasoning if needed.
- Garnish with fresh parmesan and parsley.
Notes
- Swap turkey kielbasa for pork sausage or a plant-based alternative.
- Use baby spinach instead of kale for a milder flavor.
- Substitute half-and-half with heavy cream or coconut milk for a different texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4 g
- Protein: 20g
- Cholesterol: 55mg