Spicy Sausage Potato Soup

This Spicy Sausage Potato Soup is super flavorful, made in one pot and made with real food ingredients. It’s filled with potatoes, sausage and kale, and whole30-friendly, too! 

If there’s one food that makes me feel all warm and cozy during wintertime, it’s this sausage and potato soup. I’m a huge fan of homemade soups–this Instant Pot vegetable soup and creamy tomato soup are just two of my favorites–but this potato soup is quickly moving into one of my all time favorite soup recipes.

This soup is *basically* like a healthier zuppa toscana soup. You know, the one from Olive Garden? Yeah, this is it but with less salt and zero heavy cream, aka it’s guilt-free and still so, so good.

WHY THIS SAUSAGE POTATO SOUP IS SO GOOD

• It’s made in ONE POT, making prep work a breeze
• The sausage, along with the smoked paprika, add just the right amount of heat to this soup
• It’s gluten free, dairy free, and whole30-friendly, but you’d never know it!

HOW TO MAKE SAUSAGE POTATO SOUP

Like I mentioned above, this soup is made in ONE POT, so making it is really quite simple.

First, cook the sausage. I recommend using chorizo or andouille sausage because they have a specific flavor that pairs perfectly with potatoes. You’ll also have to remove the casing if you want it to look like the photos in this post. If you don’t feel comfortable removing the casing, don’t! It’s not a must-do.

Once the sausage is cooked, use a slotted spoon to remove it, keeping the oil and sausage grease in the skillet. Immediately add the onion, carrot, celery, and garlic to it and sauté for 2-3 minutes until they’re soft. Then, add the potatoes, kale, paprika, and chicken broth and bring soup to a boil, then reduce it to a simmer and simmer the soup for 15 minutes, or until the potatoes are cooked (soft when probed with a fork).

Tip: I used Yukon gold potatoes, but ANY potatoes will work in this! I also chose not to peel the skin off of the potatoes because it doesn’t bother me, but you can peel them if you prefer.

Once the potatoes are cooked, add the sausage back into the skillet and do a taste test, adding more salt and pepper as needed.

CAN I FREEZE SOUP?

Yes! After making it, wait until it completely cools and then transfer it to freezer-safe bags. To thaw, place bags in a bowl of warm water for 30-60 minutes and then heat in a large saucepan until warm.

SOUP VARIATIONS

• Don’t love sausage? Try chicken instead!
• If you want this soup to be a little creamier, add 1/2 cup of your favorite milk to the soup and stir so that everything is mixed together
• I used lacinato kale because it takes a bit longer to cook, so it’s perfect in soups, but curly kale works just fine

SIDE DISHES TO SERVE WITH SOUP

• A delicious loaf of sourdough bread is always a good idea with soup.
• Some type of salad, like this arugula sun-dried tomato salad or my healthy Greek salad
• A side of perfectly fried brussels sprouts would be great, too

OTHER HEALTHY SOUP RECIPES

• Vegetable Quinoa Soup
• Dairy Free Mushroom Soup
• Chorizo Sweet Potato Soup

Spicy Sausage and Potato Soup

This Spicy Sausage Potato Soup is super flavorful, made in one pot and made with real food ingredients. It's filled with potatoes, sausage and kale, and whole30-friendly, too! 

5 from 3 votes

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Author: Erin

Ingredients

• 2 tbsp olive oil
• 3 chorizo or andouille sausage links casing removed
• 3/4 cup yellow onion diced
• 1/2 cup carrot diced
• 1/4 cup celery diced
• 2 garlic cloves minced
• 1 lb. yukon gold or red potatoes diced
• 2 cups kale stems removed
• 1-2 tsp smoked paprika**
• 32 oz. chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Heat 1 tbsp olive oil in a large skillet over medium-high heat; add sausage and cook until browned, about 5 minutes; Use a slotted spoon to remove sausage and set aside, keeping the oil and sausage grease in the skillet.
• In that same skillet, add the onion, carrots, celery and garlic, stirring occasionally for 2-3 minutes. If onion starts browning too quickly, add 1 additional tablespoon of oil.
• Next, add the potatoes and kale and paprika, stirring to combine, and then pour chicken broth into the skillet.
• Bring soup to a low boil, and cover the skillet and reduce heat to a simmer. Simmer soup until potatoes are cooked, approximately 15 minutes, and then add the cooked sausage back into the skillet; stir to combine.
• Add salt and pepper to taste, and top soup with fresh parsley.
• Enjoy!

Notes

*I used Yukon gold potatoes, but any potatoes will work!
**Feel free to add more paprika depending on how spicy you want the soup to be.

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!