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Potato and Kale Soup with Sausage Recipe

Course: Soup
Author: Angel Hickman Peterson


  • 1 lb Italian Chicken Sausage (without the casing)
  • 1 small bunch of green kale , chopped
  • 3 Cups of cubed potatoes or 2 russet potatoes , cubed
  • 1 red onion , sliced
  • 2 fat cloves of garlic , minced
  • 1 tsp grated ginger
  • 1 tsp oregano (or your choice of spices)
  • 4 Cups of chicken stock
  • 1/2 Cup of milk
  • Salt and freshly cracked black pepper


  • Fry the sausage in a pan till the pink is gone. Use a slotted spoon and transfer it to a plate lined with paper towel. Discard some of the oil from the pan and to the remaining add the slices onions, grated ginger and minced garlic. Fry till fragrant and add the cubed potatoes along with your choice of spices. Fry for a minute and add the sausage back.
  • Add chicken broth and milk, season with salt and freshly cracked black pepper, cover and cook till the potatoes are fork tender - about 20.
  • Add the kale, stir in to mix and cover the pot to let the steam soften it.