Sausage, Kale & Potato Soup

Sausage, Kale & Potato Soup

Recipe adapted from

Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator. To make a vegan version, substitute the sausage for one of our meat alternatives and chicken broth for vegetable broth.⁣


  • 1 lb. sweet or hot Italian bulk sausage
  • 1 yellow onion, diced*
  • 2 large potatoes, cubed to make 3 cups*
  • 2 large carrots, chopped
  • 3 cloves garlic, crushed
  • (1) 14.5-oz. can chicken broth*
  • (1) 15-oz. can diced tomatoes with juice*
  • 1/2 bunch kale, sliced (check for local kale!)
  • 1 Tbsp. tomato paste*
  • 1 tsp. dried oregano, crushed*
  • 1 tsp. dried marjoram, crushed
  • 1 Tbsp. salt
  • 1 tsp. crushed red pepper flakes, to taste
  • (optional) parsley, for garnish

*Look for these Moonflower Basics items including yellow onions, russet potatoes, and Field Day brand chicken broth, diced tomatoes, tomato paste, and oregano!


  1. Place a large pot over medium-high heat and crumble the sausage into the pan. Stir as the sausage starts to sizzle; remove sausage from the pot and set aside.
  2. Then add the onion and reduce heat to medium-low. Cook, stirring occasionally, for about 20 minutes, until onion begins to brown.
  3. Add the garlic and cook 2 minutes over medium heat. Then add herbs and tomato paste, cooking 2 minutes more.
  4. Add the potatoes, carrot, chicken broth, tomatoes, kale, and salt. If desired, add red pepper flakes.
  5. Cover and bring to a boil, then reduce the heat to low, return the sausage to the pot, and simmer for about 15 minutes. When the potatoes are tender, serve. Garnish with chopped parsley if desired.

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