Recipe: Sausage, Kale & Potato Soup

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Soup season is in full swing and this delicious, nutritious recipe is perfect for a cold day. If you are a fan of Zuppa Toscana, I think you’ll enjoy this one. I love that it is flexible and easy to modify based on what you may have in the fridge or have access to — ground sausage or encased, kale or spinach, dairy or dairy-free…it’s easy to make the swaps that suit you best! This soup is also quick to make, reheats well, and is freezer friendly too! Give this one a go and see what you think!

Sausage, Kale, & Potato Soup

  • 2 T. avocado oil 
  • 1/2 medium sized yellow or white onion, diced
  • 6-8 ounces of pasture-raised Italian pork sausage (ground or encased)
  • 2 cloves garlic, minced
  • 1 quart Better Bone Broth (or high quality store-bought broth)
  • 3 medium sized organic potatoes (white or yellow), diced into 1/2″ pieces
  • 1 tsp. Himalayan pink sea salt
  • 1/2 tsp. cracked black pepper
  • 1/8 tsp. crushed red pepper flakes (or 1/4 if you prefer spice!)
  • 3/4 c. organic, grass-fed whole milk (or full-fat organic coconut milk) 
  • 5 ounces fresh, organic kale (or spinach) 
  1. Begin by heating the avocado oil in a medium large pot over medium high heat.

  2. Add the diced onion and cook until lightly softened.

  3. Add the sausage to the pot and cook until hit takes on a slightly crispy, caramelized color and texture. If using encased sausage, cut into bite sized pieces before cooking. If using ground sausage, use a wooden spoon to break up the sausage as it cooks.

  4. Add the garlic to the pot and cook for 2-3 minutes.

  5. Add the broth and use the wooden spoon to scrape the bottom of the pan. This will help loosen any cooked on bits and add more flavor.
  6. Add the seasonings and stir.
  7. Add the potatoes tot the pot, then cover with a lid and cook for approximately 15-20 minutes, or until the potatoes are tender. 
  8. Once the potatoes are cooked through, remove from the heat and stir in the milk or milk alternative. 
  9. If serving all 6+ servings of the soup right away, stir in the kale or spinach just before serving. Otherwise, add small handful to each bowl and ladle the soup on top. The heat of the soup will wilt the greens plenty.

    **I recommend not adding the greens to the full pot of soup if you believe you will have leftovers. Adding them just before serving helps them to retain color and not become overcooked.