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    Home » Dinner

    Creamy Kale, Sausage and Potato Soup

    January 25, 2021 by Agnieszka 7 Comments

    24 shares
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    Jump to Recipe Print Recipe

    Creamy Kale, Sausage and Potato Soup is a perfect balanced meal in a bowl. Made with chicken sausage, baby potatoes, canned tomatoes and fresh kale, it is a great and easy dinner idea on a rainy or snowy day. 

    Can you think of a better meal for a cold day than soup? I can't! When it's cold, wet and gray outside, I literally get into the "I-want-soup" mode, take out my Dutch oven and open the fridge scanning for produce that I can turn into soup. This kale and chicken soup is chunky, creamy and filled with veggies. The addition of plant-based cashew cream at the end makes it wonderfully creamy, but also dairy and gluten-free, keto and Whole 30 compliant.

    Jump to:
    • Ingredient notes
    • How to make cashew cream?
    • Meal prep tips
    • How to freeze it
    • Recipe
    • More soup recipes
    • Meet the Author

    Ingredient notes

    Sausage, kale, tomatoes in a bowl, onions, oil and spices lying on a marble countertop.

    Sausage: this recipe calls for uncooked Italian style chicken sausage but if you prefer classic pork mild or hot Italian sausage, it will also work well. If you choose to go with the hot kind, skip the red pepper flakes. 

    Tomatoes: I love using diced canned tomatoes in my winter soups! Because canned tomatoes tend to be high in sodium, I recommend salting your soup at the end after you give it a taste. 

    Potatoes: any type of small potatoes will work: white fingerling, red, purple or a combination you like. If you don't have baby potatoes, you can also roughly chop unpeeled and scrubbed regular sized red bliss or yellow potatoes. 

    Cashews: to make cashew cream, for best results use raw unsalted cashews (not roasted). 

    How to make cashew cream?

    Cashew cream sounds very fancy but it is actually very easy to make. For best results, place the unsalted raw cashews in a bowl or cup and cover with water so the cashews are fully submerged. Leave to soak for 2 hours or longer, then blend until completely smooth in a high speed stand up blender. Vitamix blender or similar will work best but I usually use my Ninja Nutri and it does a great job, too. If you don't have 2 hours to wait for the cashews to soak, start making the soup by covering the cashews with boiling hot water and set aside. Continue making the soup and blend the cashews at the very end and add to the soup. As long as there is no noticeable grit, the cashew cream is good to go! It should be completely smooth. 

    Can I use coconut milk instead of cashew cream?

    If you don't have cashews, you can also use full fat coconut milk. I find that cashew cream has a more neutral flavor but I also love coconut everything, so personally I don't mind the mild coconut aroma in creamy soups. 

    close up of sausage, kale, tomato and potato soup in a pot with a ladle.

    Meal prep tips

    This soup is perfect for meal prep. In fact, I tend to make a large pot of this soup on a Sunday afternoon, eat a small bowl right away and divide the rest into several mason jars to eat for lunch or dinner all week. Reheat in the microwave or on the stove. 

    How to freeze it

    Let the soup cool then transfer to freezer safe containers. Freeze up to 6 months. Thaw overnight in the refrigerator then heat in the microwave or stove.

    a bowl of soup with sausage, kale, potatoes on marble countertop.

    Recipe

    a bowl of creamy sausage kale soup with potatoes

    Creamy Kale, Sausage and Potato Soup

    This Creamy Sausage, Kale and Potato Soup is an amazing one pot meal for the whole family. It is perfectly balanced, flavorful and healthy.
    5 from 7 votes
    Print Pin Rate
    Course: soups
    Cuisine: Italian
    Keyword: kale soup, sausage and potato soup
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 494kcal
    Author: Agnieszka

    Ingredients

    • 1 lb Italian style chicken sausage
    • 1 tablespoon extra virgin olive oil
    • 1 can diced tomatoes
    • 1 lb small red or fingerling potatoes halved
    • 5 oz kale torn into pieces, stems removed
    • 1 large onions or 2 small, diced
    • 1-2 stalks celery chopped
    • 2 cloves garlic minced
    • 5 cups chicken broth
    • ½ cup raw cashews
    • ½ teaspoon dried basil
    • ½ teaspoon fennel seeds
    • ½ teaspoon dried or fresh thyme
    • ¼ teaspoon red pepper flakes
    • salt & pepper

    Instructions

    • Place raw cashews in a bowl or cup and cover with boiling hot water so the nuts are fully submerged. Leave to soak while you prepare the soup.
    • In a Dutch over or pot with a thick bottom heat up olive oil. Add diced onion, chopped celery and spices (except salt and pepper). Sautee a couple minutes stirring from time to time until soft but not browned. Add garlic and keep cooking until fragrant, another minute or so.
    • Take the sausage out of the casings and ad to the onion-celery mixture. Cook breaking the sausage with a wooden spoon until no longer pink. Stir in tomatoes and cook together for a couple minutes. After that, add broth and potatoes, bring to boil, turn the heat down and simmer for about 20-30 minutes until the potatoes are tender.
    • While the soup is simmering, place the cashews and the water they were soaking in in a blender and blend until the mixture is completely smooth. When the potatoes are cooked through, add kale stir in cashew cream. Cook another couple of minutes until kale is wilted.
    • Taste and season with salt and pepper to taste.

    Notes

    You can add more broth if you would like thinner consistency.  Homemade chicken broth will give you best tasting soup but good quality boxed broth will also work.

    Nutrition

    Calories: 494kcal | Carbohydrates: 40g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 2313mg | Potassium: 1090mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4170IU | Vitamin C: 58mg | Calcium: 174mg | Iron: 5mg

    More soup recipes

    • Polish Mushroom Soup (Zupa Grzybowa)
    • Polish Chicken Soup {Authentic Rosół Recipe}
    • Roasted Pumpkin Cauliflower Soup
    • Vegan Creamy Tomato Bean Soup

    Meet the Author

    Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Lindsay

      April 28, 2021 at 2:32 pm

      5 stars
      I'm new to kale and always thought you had to cook it a long time, like greens. I didn't know what to expect putting it in soup but it works really well. I'm going to start adding it to more hearty soups.

      Reply
    2. Amy

      September 22, 2021 at 12:35 am

      5 stars
      This was really delicious and my daughter is not even a kale fan but finished her whole bowl! That's always a good sign. Love the addition of sausage. What a great idea.

      Reply
    3. Andrea White

      October 19, 2021 at 11:56 pm

      5 stars
      so flavorful and delicious! yummy!

      Reply
    4. Freya

      October 20, 2021 at 2:19 am

      5 stars
      This soup is so delicious and wholesome, almost a stew, and so filling!

      Reply
    5. Mihaela | https://theworldisanoyster.com/

      October 20, 2021 at 4:52 am

      5 stars
      Big kale fan here and always looking for diversity and combinations. Thanks for this recipe!

      Reply
    6. julie

      October 20, 2021 at 12:03 pm

      5 stars
      THIS LOOKS INSANE! The photography is STUNNING! If I made this for friends they would think I was a top chef! Cannot wait!

      Reply
    7. Linda

      October 21, 2021 at 8:29 am

      5 stars
      This soup is so creamy good, flavorful, and perfect for fall.

      Reply

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    About me

    Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. My recipes use ingredients that are healthy, whole and family friendly. More about me

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