Sausage, potato, and kale soup from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 87) by Ree Drummond

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Notes about this recipe

  • kristin_8a1994 on March 13, 2026

    This was great! Even better the next day.

  • Jepetty on February 02, 2026

    Definitely wouldn't recommend skipping the sausage to make it veg (or if I did, I'd want to add a TON of Italian seasoning) - really rounded out the flavor profile. Used a mix of yellow, red, russet potatoes (what I had) - the red definitely were the best, but a little variety was nice. Parmesan to plate was the perfect addition to take this to the next level

  • TTTLauren on April 27, 2022

    Oooh this one was good. Ive made it twice, so far. Its got a subtle sweetness to it, and a background spice. Its a soup you might ge tempted to drink like a bowl of leftover milk from a bowl if cereal. Its simple and tasty.

  • averythingcooks on April 10, 2020

    I made "about a 1/3 recipe" of this with a few necessary changes. A mix of 2% milk, heavy cream and veg stock from the freezer made up the liquid, frozen spinach was a perfect sub for kale and I jazzed it up at the end with a spoonful of sun dried tomato pesto, some chopped roasted red peppers and a bit of grated parm. Wow - it is really good :)

  • Shannoncooks17 on October 09, 2019

    This is a lot like a certain chain Italian restaurant's recipe. I have made this before and it is always good. Once made with chorizo and butter beans since I didn't have any potatoes at home. Still wonderful!

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