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Sausage Kale and Potato Stew recipe

Sausage Kale and Potato Stew recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

A simple, yet deliciously hearty stew. It's a meal in itself. Perfect for the cold winter months.

75 people made this

IngredientsServes: 8

  • 6 large potatoes, peeled and cubed
  • 50g butter
  • 2.5 litres water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1.1kg kale, rinsed, dried and chopped
  • 300g kielbasa sausages, sliced into 1.25cm pieces

MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min

  1. Place the potatoes into a large stock pot, over medium high heat. Add butter and water and bring to the boil.
  2. Cook potatoes until tender. Reserve liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
  3. Stir in the fresh kale and sausages and simmer for another 30 minutes. Serve hot.


Kielbasa are smoked Polish sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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Reviews & ratingsAverage global rating:(86)

Reviews in English (65)

by shelley

As far as Kale soup goes this is definitely 4 stars. I did make a few changes. I chose to puree the potatoes in a blender with their broth after I mashed them until smooth. I used chicken broth instead of water. Also we added one bunch of scallions chopped, 3/4 cup of very thinly sliced carrots blanched until half done, 3 cloves of garlic crushed, and 1 tsp rosemary. All of this we added to the soup when we added the sausage and kale. My family hates kale no matter how I cook it and even they said this was okay. I got my 7 year old to try half a bowl and she never eats anything but peanut butter or rice.-15 Mar 2006


I made a few modifications as suggested by other reviewers and WOW, this was a GREAT soup. My husband hates kale, and even he loved it. I started by cutting up and browning the sausage in the soup pan. Removed and set aside, then boiled the potatoes in only 8 cups water with 2 chicken bullion cubes. I cut back the butter to 1 tbl. when I'm using real sausage (as opposed to turkey sausage) b/c I figure there's enough fat already. Any sausage will do, I've used hot and mild Italian. Once the potatoes are tender, I don't bother to reserve the liquid. Just take a hand masher and mash them in the water. I didn't use as much kale as the recipe calls for, and I also threw in some swiss and rainbow chard. This is a new favorite in our house!Update: Trying to get away from bullion cubes (have you looked at the ingredients?!) so I'm now using 4 c. homemade chicken stock and 4 c. water, plus a little more salt. Last batch had kale, chard and turnip greens, plus a few turnips mixed in with the potatoes.-12 Jul 2007

by trizydlux

I made a change to this recipe that I think might address other reviewers' comments about watery taste. I split the kielbasa lengthwise and browned it in the same pan in which I later boiled the potatoes. I think this made my version a little richer and more flavorful (and gave a browner color). I also added a ham-flavor bouillon cube to the cooking liquid. These two things made it quite flavorful and salty enough. The really great thing about this Kielbasa Kale Stew is its versatility. It seems to accomodate a wide variety of different ingredients and still come out wonderfully. I added turnip greens (and a few little turnip pieces too) in addition to kale. I also upped the sausage to 1 lb (since it comes in 1 lb. packages!) and only used 4 large potatoes. Thanks for the tasty, inexpensive, and easy recipe!-25 Jun 2006

Portuguese Sausage Kale Potato Soup: Caldo Verde

Portugal&rsquos famous sausage kale potato soup, also known as caldo verde, is beyond delicious! Made with smoky garlicky sausages and plenty of kale and potatoes, this hearty soup verges on a stew and make a wonderfully satisfying one-pot dinner.

In Portugal the most popular meat is pork and the best-loved soup is sausage kale potato soup. When I was in Lisbon and Porto there was a version of caldo verdo on every restaurant menu. It&rsquos also a popular dish at weddings and other special occasions.

The Caldo Verde recipe originated in the Minho region of northern Portugal. You might be familiar with the delicious sparkling wine called Vinho Verde, which hails from that same region.

Slow Cooker (or Instant Pot) Sausage, Kale, and Sweet Potato Soup

I absolutely love my Instant Pot. Do you have one yet? I use it often on super busy days when I don’t have time to even start and prep my slow cooker. Recently my girlfriend was telling me she loves her slow cooker, but she doesn’t even think about dinner until like 6:00. By then it’s too late to start dinner in the slow cooker! I told her the Instant Pot is the answer to that First World Problem. Take, for example, this soup. From start to finish it took less than 30 minutes. It also properly cooked the vegetables, something that would take at least an hour on the stovetop. Best of all, LOW MAINTENANCE.

No worries if you only have a Slow Cooker, I’ve given you directions for that too. But perhaps the Instant Pot makes it’s way on to your Christmas list or birthday list?? Here is the one that I use and LOVE. Now let’s talk about this super easy and yummy soup……

I have another variation of this soup in the Slow Cooker that I also love: Slow Cooker Sausage and Tortellini Soup with Kale. It’s one of my most popular recipes, but I often get people to ask me how to adapt the recipe to certain dietary restrictions. So I’ve replaced the tortellini with sweet potatoes and mushrooms, and this soup is white wine based without tomatoes. It’s ridiculously yummy. The fresh herbs and white wine provide a ton of flavor. I also have to talk a bit about the kale. You may know that I don’t love kale, but I love to mix up my nutrients and throw it in soup. Even if you’re a kale hater, TRY IT HERE. It’s yummy mixed in this soup. Fresh kale works best, and add it toward the end of cooking so it doesn’t get too mushy.

You can top with parmesan cheese if that’s not restricted for you my kids go nuts in the cheese department. We actually had plenty of leftovers for lunch for a few days which is an added bonus!!

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This is my wife's recipe for Potato Stew and Sausage.

Recipe below. I really love this recipe because it serves a lot of people and it is very inexpensive.

You will love it, give it a try.

Chicken, Kale and Sausage Stew from The Whole30 Slow Cooker

We’re one week into the #JanuaryWhole30 you’re probably on the hunt for flavorful and easy Whole30 recipes. Here’s our gift to you: a little sneak-peek recipe from the new The Whole30 Slow Cooker.

Add this recipe for Chicken, Kale and Sausage Stew to your meal prep for the week week. Besides being delicious, it’s also a perfect winter meal to prepare when the weather outside is anything but warm.

Chicken, Kale and Sausage Stew

SERVES 4 | PREP: 20 minutes | SLOW COOK: 6 hours (Low) or 3 hours (High) | TOTAL: 6 hours, 20 minutes

Fennel and lemon are frequently paired up—they just seem to like each other a lot. Use a mortar and pestle to crush the fennel seeds, or place them in a plastic bag and roll over them with a rolling pin.

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
4 cups Whole30-compatible chicken broth or Chicken Bone Broth
1 can (14.5 ounces) Whole30-compatible re-roasted diced tomatoes, undrained
1 large yellow onion, cut into thin wedges
2 cloves garlic, minced
2 teaspoons grated lemon zest, plus extra for serving
1 1⁄2 teaspoons fennel seeds, crushed
8 ounces Whole30-compatible smoked kielbasa or chicken-apple sausage, sliced into 1⁄2-inch pieces
2 cups packed chopped fresh kale

IN a 6-quart slow cooker combine the chicken, broth, tomatoes, onion, garlic, lemon zest, and fennel seeds.
COVER and cook on low for 6 to 7 hours or on high for 3 to 31⁄2 hours. Add the sausage and kale. Cover and let stand for 5 minutes or until the sausage is heated through and the kale is wilted.
SERVE, topped with additional lemon zest if desired.

Order The Whole30 Slow Cooker

Excerpted from The Whole30 Slow Cooker. Copyright © 2018 by Melissa Hartwig Urban. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photography by Ghazalle Badiozamani. Whole30 is the legally registered trademark of Thirty & Co. LLC.

I feel more confident in my skin and in the kitchen.

I needed a change but I didn’t know where to begin. I saw my friend post about a giveaway for free Whole30 coaching and I decided to enter. I truly believe other forces.

Read Brooklee T.'s Whole30 Story

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, 15 recipes from Melissa’s cookbooks & other valuable resources. (Your email is safe with us. Promise.)

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)

The opinions and/or information presented on this website is in no way intended as medical advice or as a substitute for medical treatment, and should only be used in conjunction with the guidance, care, and approval of your physician. Nothing herein is intended to diagnose, treat, cure or prevent any disease.

Kale, feta and dill paté

Green curls of steamed leaves paired with salty cheese and dotted with aromatic wisps of dill – this is an all-round pleaser. Great on an oatcake, with veggie sticks or some multigrain toast.

Serves 1–2
2 handfuls curly kale
100g low-fat soft cheese
100g feta
½ tsp capers
5g fresh dill, roughly chopped
1 tbsp olive oil
Oatcakes or fresh vegetable sticks, to serve (optional)
Salt and black pepper

1 Tear the kale leaves off their stalks. Put the kale in a steamer for 5–8 minutes, until they have become wilted and soft. Remove and rinse under cold running water, then drain and allow to cool.

2 Place the cooked kale and all the remaining ingredients in a food processor and blitz to make a smooth paté. Season with salt and pepper and store in a sealed container in the fridge.
Dale Pinnock, The Medicinal Chef (Quadrille)

Sausage Kale Potato Casserole

Looks good, doesn’t it? Alright, it’s not the “healthiest” concoction. But I promise you, the kale balances out the other stuff. And if you have a picky eater in your house, this will surely convince him to not only try kale, but love it as well.

I had never even tried it myself until four years ago. My youngest was a newborn and we had joined a CSA at a local organic farm for the first time. I figured that by pre-paying for our veggies, it would force us to eat more of them–and a greater variety, too. There were some failures from the deal–kohlrabi comes to mind–but for the most part, it worked well for us. I ate more greens that summer than ever before, even with a new baby and a two-year-old under foot.

The inspiration for this dish comes from a meal that was made for us when my son was just days old. The mommy group I hung out with at the time made it a point to set up new moms with 1-2 weeks’ worth of meals. Each of us would pick a day and volunteer to bring over something for the family to help out. Every mom should be so lucky, whether it’s for her first or tenth child. Their outpouring of love and support really touched us. And the meals were delicious–more so because we didn’t have to worry about putting together something at such a hectic time.

This one in particular became part of our dinner routine for a while, but for some reason I cannot recall, I stopped making it. Recently, there were a few requests for kale recipes, though, so I figured it was time to resurrect it. I can see this becoming a regular again.

I originally made this recipe using sweet Italian sausage but the hot Italian sausage adds some depth. Either will work depending on your tastes. Sure, it’s not diet food, but it’ll definitely satisfy appetites. And the kale makes it somewhat good for you, right?

Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage)

Author International Cuisine


  • 3 lbs potatoes
  • 1 large white onion
  • 1 bay leaf
  • 1 lb curly kale
  • 1 teaspoon salt
  • 1 pinch ground pepper
  • 1 lb smoked sausage
  • 1 ⁄2 cup milk
  • 2 Tablespoons butter



How to make a vegan stew:

To start, we are going to sautee onion, garlic and red pepper. You want a large heavy bottom pan &ndash I used my Le Creuset shallow casserole dish. Once the onion is soft and translucent add the garlic and red pepper. Cook until the pepper has softened as is starting to slightly brown.

Next comes sundried tomatoes (my favourite way to add umami flavour), tomato puree, dried thyme and smoked paprika. Stir and let fry for a minute. The oil from the sundried tomatoes will stop it from burning.

Now you can add the tinned chopped tomatoes, vegetable stock, bay leaves and balsamic vinegar. For the sundried tomatoes you want the ones in oil and for the stock I used one stock cube for 350ml water. We let this simmer for 20 minutes until the sauce is nice and thick.

Whilst this is simmering, you can fry the sausages in a little oil. You can either leave them whole or cut them up. I cooked them whole for the photos, but cut them up before serving. If you cut them before you fry them you&rsquoll get nice crispy sides!

The tinned cannellini beans can now be added, they need about 5 minutes. After this, taste and season with salt and pepper. I find it doesn&rsquot need much salt as the vegetable stock has salt in it.

Add the sausage to the stew, remove the bay leaves and it&rsquos ready to serve! I love serving this with some fresh crunchy bread to soak up all the juice. Mashed potato is also great!

Whether you serve it on it&rsquos own or with a side it&rsquos a delicious, healthy and wholesome meal that all the family will love! It freezes well and will keep in the fridge for a few days too.

If you wanted some added veg, try adding in spinach or kale in the last couple of minutes! If you want to switch up the beans or have different beans in your cupboard you could try butter beans, haricot beans or chickpeas!

Serve leftovers for breakfast or lunch &ndash it would be delicious with some breakfast hasbrowns or leftover sauteed new potatoes!

For more comforting recipes you may enjoy these!

    &ndash black beans cooked in a flavourful smoky chipotle sauce and topped with roasted sweet potato! &ndash vegan chorizo style sausages, pepper and peas make for a super fresh and zesty paella! &ndash wholesome red lentil shepherds pie topped with a creamy cheesy sweet potato mash!

As always if you make this vegan sausage and cannellini bean stew be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!


Sausage-and-Collard Greens Stew Recipe

A hearty, comforting soup in two steps? It&rsquos possible! Just grab your slow cooker. Made with sausage, collard greens, leeks, and pasta, this easy soup is a little bit Southern and a little bit Italian, although there&rsquos also plenty of room to customize. You can use any type of sausage here, spicy, smoked, or mild, pork or chicken. Instead of collards, you can also use kale, turnip greens, or other winter greens. The long cook time will break down the greens and make them soft and tender, so it&rsquos important to choose hearty greens that can stand up to a long cook time, not delicate greens like spinach. Simply remove the sausage from its casing and brown it in a pan with the leeks before adding to the slow cooker. Simmer with the stock and greens until the broth is rich and fragrant and the greens are tender. Just before serving, stir in the cooked pasta and a little heavy cream for richness. Served with some good toasted bread and a glass of red wine, this is comfort food at its simplest and most warming.