Sausage, Potato and Kale Soup
This Whole30 Sausage, Potato and Kale Soup is the ultimate bowl of comfort food. It's easy, delicious and makes for great leftovers!
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 444 Mild Italian Sausage, (spicy, medium or mild), casings removed and discarded
- 222 Celery, stalks diced
- 222 Carrots, diced
- 111 Leek, thinly sliced, substitute 1 yellow onion
- 2 cloves2 cloves2 cloves Garlic, thinly sliced
- 1.5 tsp1.5 tsp1.5 tsp Spanish Paprika
- 1 tsp1 tsp1 tsp Chili Flakes, optional
- 1.5 quart1.5 quart1.5 quart free range, organic Chicken Stock
- 555 Baby Potatoes, small red potatoes, cubed
- 222 Bay Leaf
- 1 Tbsp1 Tbsp1 Tbsp fresh Thyme
- 1 head1 head1 head Kale, roughly chopped into ribbons
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, fresh, roughly chopped
- Salt and Pepper, to taste
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-extra-virgin-olive-oil.png)
![](https://foodsocial.io/wp-content/uploads/2021/05/BB-Chicken-Front.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Bay-Leaves.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Parsley.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat a large stock pot or Dutch oven over medium heat. Using a paring knife, make a shallow incision along the length of the sausage. Peel back the casings and discard them.
- Add the olive oil to the pot and heat until shimmering. Add the sausage and break it apart into 1" pieces with a wooden spoon. Cook, stirring occasionally, until browned all over, around 8 minutes. Reserve the fat in the pan, transfer the sausage to a bowl and set aside.
- Add the celery, carrots and leeks and season with a pinch of salt. Cook, stirring, until the vegetables are soft and translucent, 10-12 minutes. Add the garlic and cook, stirring, 60 seconds. Add the paprika and chile flakes, if using, and cook, stirring, 60 seconds.
- Add the stock, potatoes, browned sausage, bay leaves and thyme and stir to combine. Bring the soup to a simmer, cover with a lid, reduce the heat to medium and cook until the potatoes are fork-tender, 12 to 14 minutes.
- Add the kale and cook 3-4 minutes or until wilted to desired texture. Taste the soup for seasoning and adjust with salt and pepper as desired. If the soup is too salty or thick, add ½ cup of water at a time until you reach your desired consistency and taste.
- Add the parsley and stir to combine. Ladle the soup into individual serving bowls and enjoy!
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About This Recipe
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Other Paleo Shellfish Free Soups Sugar Free Whole30Fellow foodies also viewed
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