Sausage, Potato, and Kale Soup is a hearty and flavorful soup that features Italian sausage, tender potatoes, and nutritious kale. This is a perfect for a cold winter day. It can be served as a main course with crusty bread or as a starter for a larger meal. Leftovers can be stored in the refrigerator for several days and reheated for a quick and easy meal. This version is dairy-free and Whole30 compatible.
Why You’ll Love This Sausage, Potato, and Kale Soup
Easy to make: This recipe takes less that an hour to make and can easily be doubled for leftovers.
Healthy Ingredients: All of the ingredients are whole foods that fuel your body with lots of nutrients.
Whole30 Compatible: If you are doing a Whole30, this recipe is perfect for you. It has all compatible ingredients.
Ingredients you need:
Mild Italian Sausage: I like Bilinski’s Chicken Italian Sausage. You can also get the hot version if you want more spice.
White Onion: You can also use yellow onion.
Yukon Gold Potatoes: You can use russet potatoes, too, but I find yukon gold cook perfectly and are slightly creamier.
Little Palate’s Garden Herb Seasoning: I love this seasonings because it is made for kids, but also is the perfect blend for this soup! You can find it here.
Coconut Milk: I use Thrive Market’s coconut milk, which has no gums or fillers. This means it typically is slightly less creamy than other coconut milks. Another brand with no gums or fillers if Trader Joe’s, however you can use any coconut milk you have on hand.
Chicken Broth: I always use Kirkland’s Organic Chicken broth or Kettle and Fire Bone broth, however you can use any of your favorite brands.
Seasonings: This recipe has a lot of seasonings to tie everything together. Most people will have most of these spices on hand already!
Find measurements and the full recipe below.
How to make Sausage, Potato, and Kale Soup
Saute Ingredients: Saute the sausage, onions, and garlic in a large pot with olive oil.
Add seasoning and broth: Add all of the seasoning and saute for two minutes then add broth and coconut milk.
Add potatoes: Once you add the potatoes, bring the soup to a boil and cook for 20-25 minutes or until the potatoes are fork tender.
Add kale: Add the kale and simmer until wilted.
Storage Tips
You can store this in an air tight container for up to 5 days. If you want to freeze this recipe, leave the potatoes out and add them when you are ready to eat.
FAQ
What are Whole30 Compatible Sausages? I use Bilinski’s Chicken Sausage, but there are many from Pederson’s Farm, 365, Aidell’s and many more!
Can I use hot Italian Sausage? Absolutely! The spicier the better for me, so choose your heat.
What if I don’t like coconut milk? You can use cashew cream or JOI cashew or almond base.
Sausage, Potato, and Kale Soup
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 lb Mild Italian Sausage (links) sliced into 1/2 inch pieces
- 1/2 White Onion diced
- 1 Tbsp Garlic minced
- 1 Tbsp Little Palates Herb Garden Seasoning
- 1 tsp Italian Seasoning
- 1 tsp Dried Parsley
- 1 tsp dried Thyme
- 1/2 tsp dried Rosemary
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Black Pepper
- 1/2 tsp Salt more to taste
- 4 cup free range Chicken Broth
- 1 cup Coconut Milk
- 4 Yukon Gold Potatoes diced into 1 inch pieces
- 1 cup Kale Roughly chopped
Instructions
- Start by heating 1 tbsp of olive oil in a large pot to medium heat.
- Add the sliced sausage into the pan and let it brown on both sides or for about 5 minutes.
- Add the diced white onions and minced garlic to the pan and saute for 2 minutes.
- Add Little Palate Garden Herb seasoning, Italian seasoning, parsley, thyme, rosemary, red pepper flakes, black pepper and salt to the pot. Saute for another 2-3 minutes.
- Add the chicken broth, coconut milk, and yukon potatoes to the pot. Bring the soup to a boil and cook for about 25 minutes or until potatoes are fork tender.
- Add the roughly chopped kale to the pot and stir until wilted. Taste the soup and add more salt if needed (I find this depends on the chicken broth used).
- Serve and enjoy!
Notes
Nutrition
If you like this recipe be sure to check out my Gluten-free Spicy Ramen.
