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+ servings
Two white bowls of soup topped with bacon

Sausage, Kale, and Potato Soup

An easy and delicious weeknight soup recipe that's made in 45minutes and is Whole30 friendly!
Course Dinner, Main Course, Soup
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 531kcal
Author Julia Day


  • 3 slices Bacon chopped
  • 1 lb kielbasa or smoked sausage sliced
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 bunch Kale chopped
  • 8 cups good chicken stock
  • 1/2 tsp crushed red pepper
  • salt and pepper to taste
  • 5 medium potatoes


  • Heat dutch oven or saute pan over medium high heat. Add bacon and cook until crispy, about 5 minutes.
  • Remove bacon with a slotted spoon and add in onions and cook until translucent. 3-4 minutes.
  • Remove onions with a slotted spoon and add olive oil (if no fat left in pan). Cook sausage on each side to quickly sear to a light golden brown. Only about 1 minute per side.
  • If using dutch oven add remaining uncooked ingredients and onion and simmer for 30 minutes. If using a saute pan transfer sausage and onion to pot and add remaining uncooked ingredients. Simmer for 30 minutes over low.
  • Top with bacon and enjoy!


  • This uses kielbasa or smoked sausage, however you can easily substitute for Italian sausage or other ground sausage
  • I use lacinto kale here, but you can easily substitute out for tuscan kale.
  • Storage: this freezes well, I suggest using within 2 months. Or keeps in fridge for about 5 days.


Calories: 531kcal | Carbohydrates: 39g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1201mg | Potassium: 1367mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2224IU | Vitamin C: 48mg | Calcium: 105mg | Iron: 8mg