Chicken Sausage Kale Soup
I use kielbasa instead of Italian sausage because Polish sausage is superior. This is not up for debate. Every recipe on the internet for “chicken sausage kale soup” calls for Italian chicken sausage, and every single time I substitute Polish kielbasa and the soup is better. Smokier. Meatier. More flavourful. This is my hill and I will die on it with a bowl of soup in my hand.
Ingredients
- 1 pound Polish kielbasa, sliced into coins 450g
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 3 medium potatoes, cubed Yukon Gold or red
- 6 cups chicken broth 1.5L
- 1 bunch kale, stems removed, leaves torn
- 1 teaspoon Italian seasoning
- Juice of half a lemon
- 1/4 cup heavy cream optional
- Salt, pepper, red pepper flakes
- Parmesan for serving
Method
Brown the Kielbasa
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Heat olive oil in a large pot over medium-high heat. Add the kielbasa coins and cook 3-4 minutes per side until deeply browned. Transfer to a plate.
Build the Base
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In the same pot with the kielbasa fat, add onion and carrots. Cook 4-5 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes. Cook 1 minute. Scrape up all the brown bits.
Simmer
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Add potatoes and chicken broth. Bring to a boil, reduce to a simmer, cook 15-18 minutes until potatoes are tender. Add kale and kielbasa. Cook 5 more minutes until kale wilts.
Finish
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Squeeze in lemon juice. Stir in cream if using. Season with salt and pepper. Serve with parmesan.
Chicken Sausage Kale Soup — The One That Got My Kids to Eat Greens
I use kielbasa instead of Italian sausage because Polish sausage is superior. This is not up for debate. Every recipe on the internet for “chicken sausage kale soup” calls for Italian chicken sausage, and every single time I substitute Polish kielbasa and the soup is better. Smokier. Meatier. More flavourful. This is my hill and I will die on it with a bowl of soup in my hand.
This soup started as a way to sneak greens into my kids’ dinner. Kale in a salad? Rejected. Kale in a smoothie? “This tastes like grass, mama.” Kale torn into pieces and simmered in a brothy soup with kielbasa and potatoes? Eaten without complaint. Apparently the trick to getting children to eat kale is surrounding it with sausage and calling it “soup with the green stuff.” The green stuff has never been questioned. I’m not pushing my luck by calling it kale.
Why This Soup Hits Different
If you know Olive Garden’s Zuppa Toscana, you know the concept. This is that, but homemade, healthier, and with Polish kielbasa instead of Italian sausage. The kielbasa brings a smokiness that Italian sausage doesn’t have, and that smoke permeates the entire broth. Add a squeeze of lemon at the end and the brightness cuts right through the richness. It’s a bowl of everything you want on a cold night.
This is also a one-pot, 30-minute situation. Brown the kielbasa, cook some onions and garlic, add broth and potatoes, simmer, throw in the kale. Done. The soup practically makes itself while I supervise homework and referee arguments about whose turn it is on the tablet.
Ingredients
- • 1 pound (450g) Polish kielbasa, sliced into coins
- • 1 tablespoon olive oil
- • 1 large onion, diced
- • 3 cloves garlic, minced
- • 2 medium carrots, diced
- • 3 medium potatoes, cubed (Yukon Gold or red)
- • 6 cups (1.5L) chicken broth
- • 1 bunch kale, stems removed, leaves torn
- • 1 teaspoon Italian seasoning
- • Juice of half a lemon
- • 1/4 cup heavy cream (optional)
- • Salt, pepper, red pepper flakes
- • Parmesan for serving
How to Make It
Brown the Kielbasa
Heat olive oil in a large pot over medium-high heat. Add the kielbasa coins and cook 3-4 minutes per side until deeply browned. Transfer to a plate.
Build the Base
In the same pot with the kielbasa fat, add onion and carrots. Cook 4-5 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes. Cook 1 minute. Scrape up all the brown bits.
Simmer
Add potatoes and chicken broth. Bring to a boil, reduce to a simmer, cook 15-18 minutes until potatoes are tender. Add kale and kielbasa. Cook 5 more minutes until kale wilts.
Finish
Squeeze in lemon juice. Stir in cream if using. Season with salt and pepper. Serve with parmesan.
The Kielbasa Advantage
Real Polish kielbasa is cold-smoked, which means every slice releases smoky, meaty flavour into the broth. You don’t need liquid smoke or smoked paprika. If you can’t find it, any good smoked sausage works. Andouille is decent. Italian chicken sausage is the last resort.
Tips
💡 Pro Tips
✓ Remove kale stems. They’re tough and won’t soften in 5 minutes.
✓ Lemon at the end. It brightens the whole pot without tasting like lemon.
✓ Use waxy potatoes. Russets fall apart and make the broth starchy.
✓ Add kale last. 5 minutes only or it gets drab and mushy.
Variations
• With white beans: A can of drained cannellini beans adds protein.
• Dairy-free: Skip cream and parmesan. The broth carries enough flavour.
• Crockpot: Brown kielbasa first, then combine everything except kale in the crockpot for 6-8 hours. Add kale in the last 30 minutes.
Serving
Serve with thick slices of dark rye bread. Polish rye with soup is a spiritual experience. My babcia didn’t believe soup was complete without bread, and now that I’m the babcia-in-training, I don’t either. Look for chleb razowy or chleb zytni at a Polish or European bakery.
How to Store
Leftovers keep 4-5 days and taste better the next day. Reheat on the stovetop. If potatoes absorbed the broth, add a splash of water. Freezes well for 3 months, though potatoes may change texture slightly.
Frequently Asked Questions
Can I use pork sausage instead?
Yes. Italian pork sausage works great but you lose the smokiness. If using pork sausage, add 1/2 teaspoon smoked paprika to compensate.
Is this healthy?
Kale is a nutrient powerhouse, the broth is hydrating, and there’s plenty of protein from the sausage. The cream is optional. It’s a balanced, hearty meal that I feel genuinely good about feeding my kids.
Can my kids actually eat this?
All four of mine do, including the one who thinks green food is a conspiracy. The sausage and potatoes make it kid-friendly, and the kale gets soft enough that it blends into the background. If yours are especially picky, tear the kale into tiny pieces so it’s less visible. Stealth nutrition is a valid parenting strategy.
How This Fits Into Our Weekly Rotation
In our house, soup happens at least twice a week. It’s the most efficient way to feed a family of six — one pot, minimal dishes, maximum flavour, and everyone can customize their bowl. This chicken sausage kale soup (or really, kielbasa kale soup, because I refuse to call it by its Italian sausage name) sits in our regular rotation alongside zupa pomidorowa, rosol, and whatever experimental concoction I’m testing that week.
What makes this one special is that it’s hearty enough to be the whole dinner. The potatoes make it filling, the kielbasa provides protein, and the kale handles the vegetable requirement. Add a loaf of bread and everyone’s fed. No side dishes needed. No second course. Just soup, bread, and the beautiful sound of four kids eating without complaining. If you’re a parent, you know that sound is rarer than a perfectly seared steak and twice as satisfying.
I’ve also made this for friends recovering from illness, new parents, and neighbors who just moved in. Soup is the universal language of “I care about you and here’s a pot of something warm.” This one travels well, reheats perfectly, and has never been returned to me with leftovers. That’s the highest compliment a Polish mom can receive.
More From Polish Mom
Żurek (Sour Rye Soup) · Bigos (Hunter’s Stew) · Rosół (Polish Chicken Noodle Soup) · Zupa Pomidorowa (Polish Tomato Soup)