This Sausage, Kale, and Potato Soup are absolutely delicious. It’s completely gluten-free, Whole30, and dairy-free, and is ready to serve in 30 minutes.
I have been making this soup for my family for over 4 years now and it’s one of our absolute favorite warm and cozy soups. I usually have to make a double-batch because all the boys go in for seconds and thirds. Plus, I love the leftovers.
One of my husband’s favorite things to order at Olive Garden used to be the Zuppa Toscana soup. He would get an endless bowl of it and go to town. When we found out he had celiac disease, that soup was no longer an option for him. I have to say, I DID NOT make this soup to try and re-create what he loved. I actually just threw together this soup using what I had in our pantry and he said it reminded him of his favorite soup. Although slightly different than the original Zuppa Toscana soup, it’s packed with so many nutrients, fiber, and flavor-Oh, and it’s hubby-approved.
To make it Plant-Based
Omit the meat and add a couple of cans of cannellini beans. Then swap the chicken broth for vegetable broth.
Main Ingredients and Swaps
- Kale: I use dino or lacinto kale in this recipe but any hearty green will work great. Chard, collard greens, or curly kale are amazing.
- Potatoes: I use yukon or gold potatoes but sometimes, I’ll swap the potatoes for cannellini beans.
- Ground Italian Sausage: Pork is great because of the Italian flavors but chicken would be amazing as well. I love to add extra dried fennel for more flavor with the meat.
- Chicken Broth: I used chicken broth in here but if you want to make this completely vegan or DF, swap for veggie broth.
I hope you enjoy this tasty and delicious recipe from my kitchen to yours! It’ll be a hit on a cold winter night.
XO,
Natalie
Sausage, Kale, and Potato Soup
Sausage, Kale, and Potato Soup
Ingredients
- 1 lb Italian whole 30 compliant ground sausage pork or chicken
- 4 medium-size Yukon potatoes diced bite-sized
- 2 shallots finely chopped
- 3 garlic cloves minced
- 2 ½ tsp paprika
- 2 tsp fresh thyme
- ½ tsp dried fennel seeds
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
- 3-4 tbsp olive oil
- 1 bunch Tuscan kale ribs removed and chopped
Instructions
- In a large pot, heat 1 ½ tbsp of olive oil over medium heat. Add the sausage and break it apart into tiny pieces until cooked through (about 6 minutes). Using a slotted spoon, remove the sausage and set it aside.
- Next, add the chopped onions with a dash of salt and pepper and cook in the sausage juice for about 4 minutes.
- Add another 1 tbsp of olive oil and add in the potatoes and season with salt, pepper, paprika, fennel seeds, and thyme. Cook for 2 minutes then add in the broth and cover with a lid. Cook until potatoes are soft…about 10-15 minutes.
- Return the sausage to the pot and add in the kale and cook for another 5-10 minutes. Adjust the seasoning to your liking.
- Serve and enjoy!
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