Sausage, Kale, and Potato Soup – Kid Approved

It’s not often that you’ll find kid and kale in the same sentence, but this sausage, kale, and potato soup recipe is an exception! The chicken broth is enhanced with the spices from the sausage, and the heavy whipping cream gives it a velvety, creamy touch right at the end. Both the kale and the potatoes soak up the broth so that every bite is filled with flavor.

Every time I tell my kids that this soup is for dinner, I’m met with shouts of excitement! You may just get a similar reaction too!

For a step by step process with some pictures (more coming soon!), scroll past the recipe card.

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Tips for making Sausage, Kale, and Potato Soup

• Don’t substitute chicken boullion for the chicken broth. It contains extra sodium that will overpower the broth.
• My family likes the potatoes peeled, but you can leave the skin on for an extra nutritious element. Just scrub well with a vegetable brush (I use one similar to this from Amazon – affiliate link).
• When adding the kale to the pot, allow it to somewhat start to wilt before each addition.
• Refrain from using frozen kale. It works in a pinch, but the flavor and texture is so much better when it’s fresh.
• If you are using fresh sausage with no added sugar or italian spices: Add about 1TBSP of fennel, 2 TSP of salt, and additional 1TSP Italian Herb Blend to the soup when you brown your meat.

Tools you may need:

• 8 qt stock pot
• Wooden spoon
• Chef knife
• Cutting board
• Colander

Ingredients

• 1 TBSP Coconut oil
• 1 Medium Onion, diced
• 2 lb Ground Italian Sausage
• 1/2 – 1 TSP Crushed Red Pepper Flakes (to taste)
• 1 TSP Italian Seasoning Herb Blend
• 2 Large Bunches of Kale, washed, de-stemmed, and roughly chopped
• 1/4 TSP Ground Nutmeg
• 8 Cups Chicken Broth
• 3 Medium Potatoes, peeled (optional) and diced into rough cubes
• 1 TSP Salt, or to taste
• Fresh Ground Pepper, to taste
• 1/2 cup heavy whipping cream

How to make Sausage, Kale, and Potato Soup

Melt the coconut oil in the stock pot on med-high.

Once melted, add the onions to the pot and cook until they are translucent.

Once the onions are cooked down, add the crushed red pepper flakes, Italian seasoning, and ground Italian sausage. Cook until the sausage is no longer pink.

Add the kale to the pot a little at a time, allowing it to wilt between each addition.

Once all the kale has been added, stir in the nutmeg. Cook for about 1 minute.

Pour in the chicken broth, then add the potatoes.

At this point you can taste the broth and season with salt and pepper if they are needed.

Once the potatoes are able to be pierced with a fork, stir in the heavy whipping cream.

Taste and adjust seasonings if necessary, then serve immediately with a warm, crusty slice of bread or crackers.

Variations

• Use about 10 oz of tortellini instead of potatoes
• Use 1/2 lb of spinach per bunch of kale
• Use 1lb Italian Sausage and 1lb Spicy Sausage for an extra kick