Italian Sausage, Red Potato and Kale Soup

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  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage
  • 1 medium onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 3 medium red potatoes, cut into 1/2-inch cubes
  • 2 cups whole milk
  • 2 cups half-and-half
  • 2 cups fresh kale, torn into bite size pieces
  • 1 tablespoon cornstarch (optional)
  • 1/4 cup cold water (optional)


  1. In a large pot, like Cutco’s 6.3 Qt. Dutch Oven Bottom, over medium heat, add olive oil and cook sausage and onion for approximately 4-6 minutes. While cooking, break up the sausage into crumbles. Sausage is done when it’s no longer pink. Drain and leave the sausage in the saucepan.
  2. Stir in garlic, pepper and oregano. Add potatoes, milk and half-and-half and bring to a boil. Reduce the heat and simmer, covered, for approximately 10-15 minutes or until potatoes are tender.
  3. Add the torn kale and cook for another 10 minutes or until the kale is tender.
  4. Optional (if you like a thicker soup): In a small bowl, mix the cornstarch and water until smooth and stir into soup. Return the soup to a boil and cook another 1-2 minutes, stirring constantly and until the soup is thickened.