My Go To Sausage Kale Soup for Soup Season
If it is below 30 degrees in Michigan, this soup is probably on my stove!
I have made this sausage kale soup on repeat all winter. It was one of the first soups I tried when I started cooking more at home, and it turned out so good that it immediately earned a permanent spot in the rotation. Now I double it almost every time so we can eat it for a few days and I only have to chop onions once. This is basically my cozy weather security blanket in soup form.
Why This One Stuck
Fun fact, I’m lactose intolerant! Because of that, I try to eat mostly dairy free at home. Whole30 style recipes have been the easiest lane for me since I don’t have to think about substitutions. If it is in the recipe, I can eat it. Simple! This recipe has greens, carbs, protein, and feel good broth!
My Very Real Life Method
I am not doing extra steps if I do not have to. I cut up whole strips of bacon and cook them right in the pot. Once they start to crisp and release all that flavor, I add hot Italian sausage straight in. I don’t remove anything. I do not drain anything. Everything just builds in the same pot. Bacon, sausage, onion, garlic, potatoes, broth, coconut milk, then kale!
Where It Came From
This soup was originally inspired by a recipe from Fit Mitten Kitchen. If you want the original that inspired mine, you can find it here:
https://www.fitmittenkitchen.com/zuppa-toscana-recipe/
Sausage Kale Soup
Inspired by Zuppa Toscana
Serves: 6
Tip: I usually double this for leftovers.
Ingredients
• 4 to 5 slices bacon, cut into bite sized pieces
• 1 lb hot Italian sausage
• 1 medium yellow onion, diced
• 3 to 4 cloves garlic, minced
• 4 to 5 medium gold or red potatoes, sliced into thin rounds or half moons
• 4 cups chicken broth
• 1 can full fat coconut milk
• 2 to 3 cups chopped kale, stems removed
• Italian seasoning, to taste
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, optional
Instructions
1. Build the base
In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until it begins to crisp and render fat.
Add the hot Italian sausage directly into the pot. Break it up and cook until browned. Do not drain anything. This is where the flavor builds.
2. Add aromatics
Stir in diced onion and cook until soft, about 3 to 4 minutes. Add garlic and cook about 30 seconds until fragrant.
3. Simmer
Add potatoes and chicken broth. Bring to a boil, then reduce to a simmer.
4. Season
Add Italian seasoning, salt, pepper, and red pepper flakes to taste. Cook until potatoes are fork tender, about 10 to 15 minutes.
5. Finish
Stir in kale then your coconut milk. Simmer 5 to 10 more minutes until the kale is tender and flavors come together.
Taste and adjust seasoning as needed. Serve warm.
Notes
• This soup tastes even better the next day.
• Stores well in the fridge for up to 4 days.
• Perfect for meal prep and cold weather dinners.
