I recently discovered this Sausage Potato Soup and was blown away by the bold flavors of spicy sausage and tender potatoes mingling with crisp kale. Every spoonful offers a delightful burst of savory notes and just the right hint of heat. I can’t wait for you to try it.

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I’m super excited to share my Spicy Sausage Potato Soup recipe with you. I first made this dish on a really hectic day and it instantly became my go-to one pot dinner.

The recipe is simple, using 1 lb spicy sausage that I sliced and cooked in 1 tbsp olive oil along with a large diced onion and 3 cloves of garlic. After that, I stirred in 4 cups of chicken broth and added 4 medium russet potatoes that had been peeled and cut into cubes.

Once the soup started to simmer, I tossed in a bunch of kale and a diced red bell pepper along with 1/2 tsp of red pepper flakes for that extra kick. I seasoned it with salt and black pepper to taste.

Its hearty flavors and spicy notes make it a standout meal that is as nutritious as it is satisfying. Enjoy making it, its sure to intrigue and satisfy your taste buds.

Why I Like this Recipe

1. I love how the spicy sausage gives the soup a bold, kickin’ flavor that really wakes up my taste buds.
2. I like the mix of hearty potatoes and fresh kale that makes it feel both comforting and healthy.
3. I appreciate that it’s super easy to whip up on a busy day without compromising on flavor.
4. I enjoy that it’s Paleo and Whole30 friendly so I can indulge without any guilt.

This spicy sausage potato soup is honestly one of my favorites. Its got this awesome mix of flavors from the sausage, kale, and potatoes that makes every spoonful a burst of yumminess, and its pretty cool that its Paleo and Whole30 approved too. You know, sometimes you just need a soup that feels hearty and satisfying, and this one totally does the trick. Give it a go and you might just end up loving it as much as I do.

Ingredients

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Spicy sausage gives rich protein taste and a savory kick with hearty fats.
Olive oil adds smooth healthy fats and enhances flavors without overpowering.
Onion brings natural sweetness and fibre ensuring a deep rich soup base.
Garlic infuses a warm pungent flavour and helps boost its immune benefits.
Russet potatoes give hearty carbohydrates making the soup filling and comforting.
Kale supplies vitamins and minerals adding earthy flavor and a slight crunch.
Red bell pepper offers subtle sweetness and bright color along with extra vitamins.
Red pepper flakes intensify the soup with extra heat and spice for a flavor boost.

Ingredient Quantities

1 lb spicy sausage (casings removed and sliced into rounds)

1 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

4 cups chicken broth

4 medium russet potatoes, peeled and cut into 1/2 inch cubes

1 bunch kale, stems removed and roughly chopped

1 red bell pepper, seeded and diced

1/2 tsp red pepper flakes (adjust for extra heat if you like)

Salt and black pepper to taste

How to Make this

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1. Heat the olive oil in a large soup pot over medium heat and add the spicy sausage slices. Let ’em brown a bit, stirring occasionally so they don’t stick.

2. Toss in the diced onion and minced garlic, and cook until they soften up for about 3 to 4 minutes.

3. Pour in the chicken broth, making sure to scrape any brown bits from the bottom as these add extra flavor.

4. Stir in the peeled and cubed potatoes along with the diced red bell pepper.

5. Bring the whole mixture to a simmer, then lower the heat so it gently bubbles.

6. Sprinkle in the red pepper flakes, and season with salt and black pepper to taste.

7. After about 10 minutes of simmering, add the roughly chopped kale (make sure you removed those tough stems).

8. Keep simmering everything for another 5 to 7 minutes until the potatoes turn tender.

9. Give the soup a good stir, checking that all the flavors are well mixed.

10. Taste the soup and adjust the seasoning if needed, then serve it up hot and enjoy!

Equipment Needed

1. A large soup pot
2. A wooden stirring spoon or spatula
3. A sharp chef’s knife
4. A sturdy cutting board
5. A vegetable peeler
6. Measuring cups and spoons
7. A ladle for serving

FAQ

Q: Can I use ground sausage instead of sliced sausage?

A: Yeah, you can use ground sausage but the texture might differ slightly, so just be sure to break it up while cooking.

Q: How do I adjust the spiciness of the soup?

A: You can change the amount of red pepper flakes to your taste. If you love heat, add more; if not, stick with the suggested 1/2 tsp.

Q: Can I substitute sweet potatoes or another kind of potato?

A: Sure, you can switch it up with sweet potatoes but keep in mind the flavor and texture may turn out a bit different.

Q: Can I prep this soup ahead of time or even freeze it?

A: Yes, it freezes really well. Just cool it completely before throwing it in the freezer for later use.

Q: Should I drain the excess fat from the sausage?

A: You can leave some fat in for extra flavour, but if you prefer a leaner soup, go ahead and drain off the extra grease.

Spicy Sausage Potato Soup Recipe Substitutions and Variations

Spicy Sausage substitute: You can use a milder sausage or even smoked Italian sausage if you want less heat or just a different flavor
Olive Oil substitute: If you dont have olive oil, try using canola or vegetable oil instead
Chicken Broth substitute: Vegetble broth works great too, especially if you’re keeping it vegetarian or just prefer a lighter taste
Kale substitute: If you cant find kale, spinach or Swiss chard are good alternatives
Russet Potatoes substitute: Yukon Gold potatoes work just fine and give a creamier texture

Pro Tips

1. When browning the sausage, don’t rush it. Let the slices get a nice sear so they add extra flavor throughout the soup.
2. Make sure you scrape off all the brown bits at the bottom of the pot. Those bits are full of flavor and really boost the overall taste.
3. When adding the kale, keep an eye on the simmer time. Overcooking it can make it too soft and you’ll lose some of its texture.
4. Taste as you go and adjust the salt and pepper gradually. Every batch of broth can be a bit different, so it’s good to keep checking the seasoning.

Spicy Sausage Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

342

kcal

Equipment: 1. A large soup pot
2. A wooden stirring spoon or spatula
3. A sharp chef’s knife
4. A sturdy cutting board
5. A vegetable peeler
6. Measuring cups and spoons
7. A ladle for serving

Ingredients

1 lb spicy sausage (casings removed and sliced into rounds)
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
4 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 bunch kale, stems removed and roughly chopped
1 red bell pepper, seeded and diced
1/2 tsp red pepper flakes (adjust for extra heat if you like)
Salt and black pepper to taste

Directions

Heat the olive oil in a large soup pot over medium heat and add the spicy sausage slices. Let 'em brown a bit, stirring occasionally so they don't stick.
Toss in the diced onion and minced garlic, and cook until they soften up for about 3 to 4 minutes.
Pour in the chicken broth, making sure to scrape any brown bits from the bottom as these add extra flavor.
Stir in the peeled and cubed potatoes along with the diced red bell pepper.
Bring the whole mixture to a simmer, then lower the heat so it gently bubbles.
Sprinkle in the red pepper flakes, and season with salt and black pepper to taste.
After about 10 minutes of simmering, add the roughly chopped kale (make sure you removed those tough stems).
Keep simmering everything for another 5 to 7 minutes until the potatoes turn tender.
Give the soup a good stir, checking that all the flavors are well mixed.
Taste the soup and adjust the seasoning if needed, then serve it up hot and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.