Hearty One-Pot Sausage, Kale, and Potato Soup Recipe

Hearty One-Pot Sausage, Kale, and Potato Soup is the kind of dinner that feels like it was made for chilly evenings, tired hands, and the kind of night when you want comfort without creating a sink full of dishes. It is rich, creamy, smoky, filling, and full of simple ingredients that come together in one pot.

This soup began in the most practical way possible, with leftover kielbasa, a handful of potatoes, and kale that needed to be used before it gave up completely. What came out of the pot was the kind of cozy meal that makes you pause after the first spoonful because it tastes far better than the effort suggests.

The kielbasa gives the soup a smoky, savory base. The potatoes make it hearty enough for dinner, while the kale adds freshness and color.

A simple mix of onion, celery, carrot, garlic, red pepper flakes, Italian seasoning, tomatoes, chicken broth, and half and half turns everything into a bowl that feels warm and satisfying. It has just enough creaminess to feel comforting, but it still has plenty of texture from the sausage, greens, and potatoes.

This is the soup I would make when I want something that feels like a hug but does not require complicated cooking. You brown the sausage, build the soup base, simmer the potatoes, stir in the greens, finish with half and half, and serve.

Because everything happens in one pot, the cleanup is easy. That alone makes this recipe feel like a weeknight gift.

Why You’ll Love One-Pot Sausage, Kale, and Potato Soup

You will love this soup because it delivers comfort in a practical, no-fuss way. It is hearty enough to stand on its own as dinner, but simple enough to make on a weeknight.

Everything cooks in one pot. You brown the sausage, sauté the vegetables, simmer the potatoes, wilt the greens, and finish the soup all in the same place.

The flavor is layered without being complicated. Browning the kielbasa creates those savory browned bits in the pot, and those bits help flavor the rest of the soup.

The potatoes make the broth feel naturally filling. As the soup rests, the potatoes also help thicken it slightly.

The kale or spinach adds freshness to balance the richness. Kale holds its texture nicely, while spinach wilts quickly if you prefer a softer green.

The soup is also flexible. You can make it lighter, spicier, dairy-free, or swap ingredients based on what you have in the fridge.

A Cozy One-Pot Dinner for Chilly Days

This soup has the feeling of a meal you make when the day has already been long. It does not ask for perfection, and it does not require fancy steps.

The base begins with kielbasa browned in oil. That first step matters because the sausage develops caramelized edges that add smoky richness to the pot.

Then onion, celery, and carrot soften in the same pot. They create a simple vegetable foundation that makes the soup taste more complete.

Garlic, red pepper flakes, Italian seasoning, salt, and black pepper bloom briefly before the liquid goes in. That short minute of cooking wakes up the spices and makes the kitchen smell like dinner is already on its way.

Fire-roasted tomatoes, diced potatoes, and chicken broth turn the base into soup. Once the potatoes are fork-tender, kale or spinach and the browned sausage go back in.

The final touch is half and half, stirred in off the heat. That step makes the soup creamy while helping avoid curdling.

Recipe Details

• Recipe Name: Hearty One-Pot Sausage, Kale, and Potato Soup Recipe
• Recipe Style: Creamy one-pot sausage and potato soup
• Main Protein: Kielbasa sausage
• Sausage Amount: 24 oz kielbasa sausage, sliced into rounds
• Potatoes: 4 Yukon gold potatoes, diced
• Greens: 4 cups kale or spinach, roughly chopped
• Broth: 64 oz chicken broth
• Creamy Finish: 1 1/2 cups half and half, room temperature
• Sausage Browning Time: About 5 minutes
• Vegetable Sauté Time: About 5 minutes
• Garlic and Spice Cooking Time: 1 minute
• Potato Simmer Time: 15 minutes, or until fork-tender
• Final Simmer With Greens and Sausage: 5 minutes
• Total Time Mentioned: Ready in under an hour
• Refrigerator Storage: Up to 4 days
• Freezer Storage: Up to 3 months
• Reheating Tip: Warm gently with a splash of broth or water

Ingredients for One-Pot Sausage, Kale, and Potato Soup

This soup uses simple ingredients, but each one adds something important. The sausage brings smoky flavor, the vegetables build the base, the potatoes add body, and the half and half finishes the soup with creaminess.

Essential Ingredients

You need 1 tablespoon oil, olive or vegetable. Use whichever one you have handy.

The oil helps brown the sausage and prevents sticking. It also helps start the flavor base in the pot.

You need 24 oz kielbasa sausage, sliced into rounds. Smoked kielbasa or turkey kielbasa both work.

Kielbasa gives the soup smoky depth. Browning the slices before simmering makes the flavor stronger.

You need 1 medium yellow onion, small diced. The onion does not need to be perfect.

It softens into the soup and adds savory sweetness. Small dice helps it cook evenly.

You need 1 stalk celery, small diced. Celery adds a subtle earthy flavor.

It is a quiet ingredient, but it makes the soup base taste more rounded. It works with the onion and carrot.

You need 1 carrot, small diced. Carrot adds a touch of sweetness.

That little sweetness balances the smoky sausage and mild heat from red pepper flakes. It also adds color.

You need 6 cloves garlic, minced. You can also use 2 teaspoons pre-minced garlic.

Garlic gives the soup a deep savory aroma. It cooks briefly with the seasonings before the liquid goes in.

You need 1 teaspoon red pepper flakes. Adjust this amount to taste.

The red pepper flakes add a little kick. Skip or reduce them if you prefer a mild soup.

You need 2 teaspoons Italian seasoning. You can also use a mix of dried basil, oregano, and thyme.

This gives the broth a familiar herb flavor. It pairs well with sausage, tomatoes, potatoes, and greens.

You need 1 1/2 teaspoons salt, plus more to taste at the end. Potatoes can absorb salt, so final tasting matters.

Start with the listed amount and adjust after the soup finishes. Low-sodium broth gives you more control.

You need 1/4 teaspoon black pepper. Black pepper adds gentle warmth.

It supports the sausage and seasoning without overpowering the soup. Add more at the end if needed.

You need 15 oz fire-roasted tomatoes, canned. Regular diced tomatoes work in a pinch.

The tomatoes bring acidity, color, and a little sweetness. Fire-roasted tomatoes add extra depth.

You need 4 Yukon gold potatoes, diced. You can peel them or leave them unpeeled.

Yukon gold potatoes make the soup creamy and filling. Dice them into pieces that will cook evenly.

You need 64 oz chicken broth. Low-sodium broth is a good choice if you are watching salt.

The broth creates the main body of the soup. It also carries the smoky sausage flavor and seasonings.

You need 4 cups kale or spinach, roughly chopped. Remove stems if using kale.

Kale adds texture and freshness, while spinach wilts more quickly. Either green works well.

You need 1 1/2 cups half and half, room temperature. Room temperature half and half is important because cold cream can curdle.

The half and half makes the soup creamy. It should be added off the heat, not while the soup is boiling.

Optional Toppings

You can top the soup with fresh shredded Parmesan. It melts beautifully and adds salty flavor.

You can also add chopped parsley. Parsley gives the bowl a fresh pop of color and a clean finish.

These toppings are optional, but they make the soup feel more complete. They are especially nice when serving guests.

Before You Start

Before cooking, slice the kielbasa into rounds. Even slices brown more evenly and look better in the finished soup.

Dice the onion, celery, and carrot small. They should soften into the soup base without large chunks taking over.

Mince the garlic or measure the pre-minced garlic. Garlic cooks quickly, so having it ready prevents burning.

Dice the Yukon gold potatoes into pieces that are similar in size. This helps them cook at the same pace.

If using kale, remove the tough stems and roughly chop the leaves. If using spinach, roughly chop it and remember that it wilts faster than kale.

Bring the half and half to room temperature before using it. This helps it blend into the hot soup more smoothly.

Directions for Hearty One-Pot Sausage, Kale, and Potato Soup

Step 1: Choose a Large Pot

Use your largest soup pot or Dutch oven. The pot needs enough space for sausage, vegetables, potatoes, broth, greens, and cream.

A larger pot also gives the sausage room to brown. Crowding can make the sausage steam instead of caramelize.

Step 2: Heat the Oil

Add 1 tablespoon oil to the pot and place it over medium heat. Let the oil warm before adding the sausage.

The oil should shimmer lightly but not smoke. Warm oil helps the kielbasa brown properly.

Step 3: Add the Sliced Kielbasa

Add the sliced kielbasa rounds to the pot. Spread them into as even a layer as possible.

Browning the sausage first adds flavor to the entire soup. The sausage also leaves browned bits in the bottom of the pot.

Step 4: Brown the Sausage

Cook the kielbasa for about 5 minutes, stirring occasionally. Let the rounds brown on both sides.

Do not rush this step. The crispy edges create smoky, caramelized flavor.

Step 5: Remove the Sausage

Once the sausage is browned, scoop it onto a plate and set it aside. Do not wipe out the pot.

The browned bits left behind are flavor gold. They will help season the vegetables and broth.

Step 6: Add the Onion, Celery, and Carrot

Add the diced onion, celery, and carrot to the same pot. Stir them into the oil and sausage drippings.

These vegetables create the base of the soup. They soften and bring sweetness, earthiness, and depth.

Step 7: Cook the Vegetables

Cook the onion, celery, and carrot for about 5 minutes. Stir occasionally.

The onion should look slightly translucent, and the vegetables should soften. They do not need to brown heavily.

Step 8: Add the Garlic

Add the minced garlic to the softened vegetables. Stir right away.

Garlic cooks quickly and can burn if left still on the bottom of the pot. Stirring helps it release flavor without turning bitter.

Step 9: Add the Red Pepper Flakes

Sprinkle in the red pepper flakes. Use the full teaspoon for a little kick or adjust to taste.

The flakes add gentle heat to the soup. They will spread through the broth as the soup simmers.

Step 10: Add Italian Seasoning

Add the Italian seasoning to the pot. Stir it into the vegetables and garlic.

This short cooking step helps bloom the herbs. It makes the seasoning taste more fragrant.

Step 11: Add Salt and Black Pepper

Add 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir them through the vegetables.

This seasons the base before the broth is added. You will taste and adjust again at the end.

Step 12: Cook the Seasonings for 1 Minute

Let the garlic and seasonings cook for just 1 minute. Stir constantly.

The mixture should become fragrant. Do not let the garlic burn.

Step 13: Add the Fire-Roasted Tomatoes

Pour in the 15 oz can of fire-roasted tomatoes, including the juices. Stir and scrape the bottom of the pot.

The tomato juices help loosen the browned bits from the sausage. Those bits become part of the broth.

Step 14: Add the Diced Potatoes

Add the diced Yukon gold potatoes to the pot. Stir them into the tomato and vegetable mixture.

The potatoes will make the soup hearty and filling. They also help the soup thicken slightly as it rests.

Step 15: Pour in the Chicken Broth

Add the 64 oz chicken broth. Stir everything together.

The broth should cover the potatoes and vegetables. It becomes the main soup base.

Step 16: Bring the Soup to a Boil

Increase the heat and bring the soup to a boil. Stir occasionally so nothing sticks to the bottom.

A boil starts the potato cooking process. Once it bubbles, the heat will be reduced.

Step 17: Reduce to a Gentle Simmer

Once the soup reaches a boil, reduce the heat to a gentle simmer. The soup should bubble softly, not aggressively.

A gentle simmer cooks the potatoes evenly. It also keeps the broth from reducing too quickly.

Step 18: Simmer the Potatoes

Let the soup simmer for 15 minutes. The potatoes should become fork-tender.

Test a potato chunk with a fork. If it slides off easily, the potatoes are ready.

Step 19: Return the Sausage to the Pot

Add the browned kielbasa back to the soup. Stir it into the broth and potatoes.

Returning the sausage near the end lets it warm through and share its smoky flavor. It also keeps the browned edges from becoming too soft too early.

Step 20: Add the Kale or Spinach

Stir in the roughly chopped kale or spinach. If using kale, make sure the stems are removed.

The greens will wilt into the hot soup. Kale takes a little longer than spinach, but both work well.

Step 21: Simmer for 5 More Minutes

Let the soup simmer for another 5 minutes. The greens should soften, and the sausage should be heated through.

This final simmer brings the main ingredients together. The soup will smell smoky, savory, and cozy.

Step 22: Remove the Pot From the Heat

Turn off the heat and move the pot off the burner if needed. The soup should not be boiling when the half and half is added.

This step matters because adding cream to boiling soup can cause curdling. Gentle heat keeps the texture smooth.

Step 23: Stir in the Half and Half

Slowly stir in the room temperature half and half. Mix until the broth looks creamy.

The half and half softens the tomato and spice flavors. It turns the soup into something rich and comforting.

Step 24: Warm Gently

Let the soup heat through gently for a minute or two. Do not bring it back to a hard boil.

The goal is to warm the cream, not cook it aggressively. This keeps the soup smooth.

Step 25: Taste and Adjust the Seasoning

Taste the soup and add more salt if needed. Potatoes can absorb salt, so the soup may need a final pinch.

You can also add more black pepper or red pepper flakes if you want a stronger flavor. Adjust carefully.

Step 26: Ladle Into Bowls

Ladle the hot soup into bowls. Make sure each serving gets sausage, potatoes, greens, and creamy broth.

This soup is hearty enough to be a full meal. Serve it while hot.

Step 27: Add Optional Toppings

Top with fresh shredded Parmesan and chopped parsley if desired. The Parmesan adds salty richness, and the parsley adds freshness.

A little garnish makes each bowl look inviting. It also gives the soup a finished flavor.

Variations for One-Pot Sausage, Kale, and Potato Soup

This soup is easy to adjust based on what you have or what you prefer. The base method stays the same, while the greens, protein, cream, heat level, and potatoes can change.

Spinach Version

Swap kale for spinach. Spinach wilts faster than kale, so it does not need as long to cook.

This version is softer and milder. It is a good choice if you do not love the texture of kale.

Chard or Collard Greens Version

Use chard or collard greens instead of kale. Adjust the cooking time based on how sturdy the greens are.

Heartier greens may need a little more time to soften. Chop them well so they blend into the soup.

Lighter Milk Version

Skip the half and half and use milk instead. Whole milk or 2% works best.

This creates a lighter soup. It will not be quite as rich, but it still tastes comforting.

Dairy-Free Coconut Milk Version

Use coconut milk for a dairy-free twist. It adds a subtle sweetness.

The flavor will be different, but the soup remains creamy. Coconut milk works especially well if you like a slightly sweet finish.

Italian Sausage Version

Use Italian sausage instead of kielbasa. Brown it well for maximum flavor.

This changes the soup from smoky to more savory and seasoned. It is still hearty and rich.

Chicken Sausage Version

Use chicken sausage for another protein option. Brown it just like kielbasa.

Chicken sausage can make the soup feel a little lighter. Choose a flavor that works with the Italian seasoning and potatoes.

Ground Turkey Version

Use ground turkey if you prefer. Brown it well before building the soup base.

Ground turkey does not have the same smoky flavor as kielbasa, so browning is especially important. It helps create more depth.

Spicy Version

Add extra red pepper flakes or a dash of hot sauce. You can also add a spoonful of harissa when sautéing the vegetables.

These options increase the heat. Start small and taste as you go.

Mild Version

Skip the red pepper flakes altogether. The soup will still have plenty of flavor from sausage, garlic, Italian seasoning, tomatoes, and broth.

This is a good option for family dinners or anyone sensitive to spice. You can serve hot sauce on the side.

Sweet Potato Version

Use sweet potatoes instead of Yukon gold potatoes. Dice them smaller because they cook faster.

Sweet potatoes add a lovely sweetness that pairs well with smoky sausage. Watch them closely so they do not overcook.

Tomato Paste Boost

Stir in a tablespoon of tomato paste when sautéing the vegetables. This makes the soup richer.

The tomato paste deepens the savory flavor. It is optional but useful if you want more intensity.

Lemon Finish

Add a little lemon juice at the end if you want the soup tangier. It brightens the creamy broth.

Use only a small amount, then taste. Lemon can wake up the flavor without changing the whole soup.

Serving Suggestions

Serve this soup hot in deep bowls. It is hearty enough to be the main dish.

A generous sprinkle of fresh shredded Parmesan makes it even more savory. The cheese melts slightly into the creamy broth.

Chopped parsley adds color and freshness. It is a simple garnish, but it makes the bowl look more inviting.

Crusty bread is a perfect side for dunking. Warm, buttery bread makes the soup feel even cozier.

This soup is also great for a casual dinner with no sides at all. The sausage, potatoes, greens, broth, tomatoes, and cream make it filling on its own.

For a crowd, keep the soup warm in the pot and let everyone add toppings. Parmesan, parsley, extra red pepper flakes, and bread on the side make serving easy.

Storage Tips

Let the soup cool before storing. Transfer it to an airtight container.

Store it in the refrigerator for up to 4 days. The flavor gets even better as it sits.

The soup may thicken in the fridge because the potatoes absorb broth. This is normal.

When reheating, add a splash of broth or water to loosen the texture. Stir gently as it warms.

Reheating Tips

Reheat the soup gently on the stove. Use low to medium-low heat and stir occasionally.

Add a splash of broth or water if the soup has thickened. This helps bring back the creamy soup consistency.

Avoid boiling hard after the half and half has been added. Gentle reheating helps protect the creamy texture.

You can also reheat individual portions carefully. Just warm until hot and stir well before serving.

Freezing Tips

This soup freezes well for up to 3 months. Portion it into airtight containers before freezing.

Thaw in the refrigerator overnight before reheating. This helps it warm more evenly.

The kale may soften more after freezing and thawing. The soup will still taste delicious.

When reheating from frozen storage, warm gently and add broth or water if needed. Stir well to bring the texture back together.

Make-Ahead Tips

You can chop the onion, celery, carrot, garlic, potatoes, and greens ahead of time. Store them separately if needed.

You can also slice the kielbasa in advance. This makes the cooking process faster on a busy day.

If making the entire soup ahead, store it in the refrigerator and reheat gently. Add broth or water if it thickens.

This soup is especially good the next day. The flavors have time to meld, making leftovers something to look forward to.

Helpful Notes for the Best Sausage, Kale, and Potato Soup

Brown the Sausage Well

Do not skip browning the kielbasa. The browned edges add flavor and texture.

The bits left in the bottom of the pot flavor the soup base. That is one of the benefits of cooking everything in one pot.

Use Low-Sodium Broth If Possible

Low-sodium chicken broth gives you better control over salt. Kielbasa and Parmesan can already be salty.

You can always add more salt at the end. You cannot remove it once too much has been added.

Add Half and Half Off the Heat

Take the pot off the heat before stirring in the half and half. The soup should not be boiling.

Cold cream can curdle, so room temperature half and half is best. Gentle heat keeps the soup smooth.

Taste After the Potatoes Cook

Potatoes absorb salt as they simmer. The soup may need more salt at the end.

Always taste before serving. A final pinch can make the flavors pop.

Adjust the Greens Based on Type

Kale needs a little time to wilt and soften. Spinach wilts much faster.

If using heartier greens like collards, adjust the cooking time. The greens should be tender enough to enjoy.

Thin Leftovers as Needed

Leftover soup can thicken in the fridge. Add broth or water when reheating.

This restores the soup texture. Add a little at a time until it looks right.

Troubleshooting One-Pot Sausage, Kale, and Potato Soup

Why Did My Half and Half Curdle?

The soup may have been boiling when the half and half was added. Remove the pot from the heat before stirring it in.

Room temperature half and half also helps. Cold cream added to very hot soup can curdle more easily.

Why Is My Soup Too Thick?

The potatoes may have absorbed broth, especially after sitting. Add broth or water until the soup reaches the texture you like.

This is common with leftovers. Reheat gently and stir well.

Why Is My Soup Too Thin?

Let it simmer a little longer before adding the half and half, or allow the soup to rest for a few minutes. The potatoes will help give it body.

You can also mash a few potato pieces into the broth if you want a thicker texture. Do this gently.

Why Are My Potatoes Still Firm?

They may need more simmering time. Continue cooking until the potatoes are fork-tender.

Potato size matters. Larger pieces take longer to cook.

Why Is My Soup Bland?

It may need more salt, especially after the potatoes have cooked. Taste and adjust at the end.

You can also add Parmesan, parsley, lemon juice, or a little more seasoning. The soup is forgiving.

Why Is My Kale Too Tough?

The kale may need a little more simmering time. Make sure the stems are removed.

Roughly chop the leaves before adding them. Smaller pieces soften more easily.

Frequently Asked Questions

Can I Use Sweet Potatoes Instead of Yukon Gold?

Yes, sweet potatoes work beautifully. Dice them smaller because they cook faster.

They add a lovely sweetness that pairs well with smoky sausage. Watch them so they do not become too soft.

How Long Does This Soup Keep in the Fridge?

It keeps well for about 4 days in an airtight container. The flavors actually improve by day two.

Reheat gently with a splash of broth if it thickens too much. Stir well before serving.

Can I Freeze It?

Yes, this soup can be frozen in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

The kale may soften after freezing, but the flavor will still be wonderful. Reheat gently for the best texture.

What If I Do Not Have Half and Half?

Whole milk works in a pinch. Evaporated milk can also be used for extra creaminess.

For a dairy-free option, coconut milk is the suggested swap. It adds a subtle sweetness.

Is There a Way to Make It Spicier?

Yes, add extra red pepper flakes, a dash of cayenne, or a spoonful of harissa when sautéing the vegetables. These all bring more heat.

Start with a small amount and taste as you go. You can also serve hot sauce on the side.

Can I Use Spinach Instead of Kale?

Yes, spinach works well. It wilts faster than kale, so it may need less time.

Add it near the end and cook just until wilted. Spinach gives the soup a softer green texture.

Can I Make It Lighter?

Yes, use milk instead of half and half. Whole milk or 2% works best.

You can also use turkey kielbasa or chicken sausage. These swaps make the soup feel a little lighter while keeping it satisfying.

What Toppings Work Best?

Fresh shredded Parmesan and chopped parsley are the listed toppings. Parmesan adds salty richness, and parsley gives freshness.

You can also serve with crusty bread on the side. Bread is perfect for dunking into the creamy broth.

Final Thoughts

Hearty One-Pot Sausage, Kale, and Potato Soup is the kind of recipe that makes dinner feel easier and warmer at the same time. It is simple, filling, creamy, smoky, and made in one pot from ingredients that feel familiar and comforting.

The browned kielbasa gives the soup depth, while onion, celery, carrot, garlic, red pepper flakes, and Italian seasoning build a savory base. Fire-roasted tomatoes, Yukon gold potatoes, and chicken broth make it hearty, and kale or spinach adds freshness.

The half and half brings everything together with a creamy finish. Adding it off the heat keeps the texture smooth and gives the soup that rich, cozy feeling.

This recipe is flexible enough for weeknights and satisfying enough for cold-weather meals. You can make it lighter with milk, dairy-free with coconut milk, spicier with extra red pepper flakes, or different with sweet potatoes or another sausage.

Serve it hot with Parmesan, parsley, and crusty bread, then save the leftovers because they taste even better the next day. This is comfort food with very little fuss, and that is exactly why it deserves a place in your cold-weather dinner rotation.

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One-Pot Sausage, Kale, and Potato Soup

One-Pot Sausage, Kale, and Potato Soup is a hearty, creamy dinner soup filled with browned kielbasa, tender Yukon gold potatoes, fire roasted tomatoes, kale or spinach, and savory seasonings. The sausage adds smoky flavor, while the potatoes make the broth filling and comforting. This soup is a great choice for busy nights because everything cooks in one large pot. It has a cozy, satisfying texture with just enough creaminess from the half and half, plus a fresh finish from parmesan and parsley.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Course: Dinner
• Cuisine: American
• Servings: 6 bowls

Equipment

• large pot

Ingredients

For Serving

• chopped parsley
• fresh shredded parmesan

Soup Ingredients

• 1½ cups half and half room temperature
• 4 cups kale or spinach
• 64 oz chicken broth
• 4 Yukon gold potatoes diced
• 15 oz fire roasted tomatoes
• ¼ teaspoon black pepper
• 1½ teaspoon salt
• 2 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes
• 6 cloves garlic minced
• 1 carrot small diced
• 1 stalk celery small diced
• 1 medium yellow onion small diced
• 24 oz kielbasa sausage sliced into rounds
• 1 T oil

Instructions

Step 1: Brown the Sausage

Heat the oil in a large pot over medium heat. Add the sliced kielbasa sausage and cook until browned. Remove the sausage from the pot and set it aside.

Step 2: Cook the Vegetables

In the same pot, add the yellow onion, celery, and carrot. Cook until the vegetables have softened, about 5 minutes.

Step 3: Add the Garlic and Seasonings

Stir in the minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper. Cook for 1 minute to bring out the flavor.

Step 4: Add the Tomatoes, Potatoes, and Broth

Stir in the fire roasted tomatoes, diced Yukon gold potatoes, and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.

Step 5: Return the Sausage and Add Greens

Add the kale or spinach and the cooked kielbasa back to the pot. Simmer for 5 minutes, until the greens are tender and the sausage is heated through.

Step 6: Finish with Half and Half

Stir in the room temperature half and half and heat the soup through gently.

Step 7: Serve

Ladle the soup into bowls and top with fresh shredded parmesan and chopped parsley.

Notes

For a lighter version, substitute the half and half with milk or omit it entirely.

Serving Suggestions

• Crusty bread
• Garlic toast
• Side salad
• Parmesan toast
• Roasted vegetables
• Buttermilk biscuits
• Extra fresh parsley

Storage

How to Store

Let the soup cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through. Avoid boiling after adding the half and half so the broth stays smooth.

Best Texture Tip

Use room temperature half and half and stir it in near the end of cooking so the soup stays creamy without separating.