CHICKEN SAUSAGE AND KALE SOUP
Jump to Recipe
All winter long I’ve been on a soup kick and this chicken sausage and kale soup has been the perfect warm and comforting soup recipe. Made with simple ingredients, this soup is gluten-free, dairy-free and whole 30 compliant. Use Italian sausage or chicken sausage (whatever you prefer), fresh kale, red bliss potatoes and coconut milk as the main components of this soup and get a warm and savory bite on a cold winter night.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
CHICKEN SAUSAGE AND KALE SOUP
4
servings15
minutes45
minutesAll winter long I’ve been on a soup kick and this chicken sausage and kale soup has been the perfect warm and comforting soup recipe. Made with simple ingredients, this soup is gluten-free, dairy-free and whole 30 compliant. Use Italian sausage or chicken sausage (whatever you prefer), fresh kale, red bliss potatoes and coconut milk as the main components of this soup and get a warm and savory bite on a cold winter night.
Keep the screen of your device on
Ingredients
2 tablespoons avocado or olive oil
1 pounds Italian chicken sausage (or pork sausage)
1 yellow onion, chopped
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon Italian seasoning
4 -6 red bliss potatoes, cubed
4 cups reduced sodium chicken broth
13.5 ounce can coconut milk
4 cups chopped or shredded kale (stems removed)
fresh basil and red pepper flakes for garnish
Directions
- In a large pot, heat the olive oil over medium/high heat. Add the sausage, removing from casings if needed. Cook until browned, about 10 minutes. Transfer the fully cooked sausage to a small bowl, leaving the excess oil in the pot, and set aside.
- Add the chopped onion to the pot and cook until translucent and beginning to brown, 7 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes.
- Add the salt, black pepper, red pepper flakes and Italian seasoning to the pot. Stir, and cook for 2 minutes, until fragrant. Add the cubed potatoes and mix to evenly combine with the spices.
- Pour in the chicken broth, cover, increase the heat to medium high, and bring to a boil.
- Once boiling, remove the lid, reduce the heat to medium (medium low if your stove runs hot) and simmer until the potatoes are fork tender, about 20 minutes. Once the potatoes are tender, add the coconut milk, kale, and cooked sausage. Give everything one more mix then simmer until the kale leaves are wilted, about 3 minutes.
- Serve with basil and red pepper on top, if desired.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 1 month.
- Reheating: To reheat from refrigerated, heat in a pot over medium until warmed through, about 15 minutes. To reheat from frozen, defrost in the fridge for 6-24 hours, then heat in a pot over medium until warmed through, about 15 minutes.
- Method: If your chicken sausage is fully cooked, in Step 1, cook for about 4 minutes until lightly brown.
RATE THIS RECIPE
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Loved! I definitely got a full five (could possibly have even been 6!) servings out of this recipe. I used spicy Italian sausage which definitely gave it a ton more kick (I love spicy!). Thanks for sharing this one.
LOVE this soup! Had some bone broth in the freezer so made an extra large pot! It’s one of my hubby’s new favorites!
I made this soup using Yukon Gold potatoes (that’s just what I had on hand). I added 1 can of white beans and increased the broth a bit. I also omitted the red pepper flakes because I’m a sissy when it comes to spicy. This soup was so wonderful. The spice in the italian sausage was just enough for me to enjoy without being a wimp. It was the perfect bowl of warm tasty deliciousness. This will definitely be added to my recipe rotation. Thank you for posting! 5 stars!
JENN! Another huge success in our home. This soup . . . and I quote the picky eater of the house, ” 10 out of 10! I loved this soup”. Loving this so much!
This has quickly become my favorite soup of all! As well as a dinner and meal prep staple in my house. We are making it at least every other week because we all love it so much, sometimes weekly. I make a big batch and have the leftovers for another meal or two – it is even better after the flavors have sat for a bit so no issues with reheating here. The only addition I’ve made is adding a squeeze of lemon but it is perfect without it too. Jenn Eats Goood strikes again! Thank you!!
I love when you’re two bites into a new recipe and already know you’re going to make it again and again – this soup is IT! Love the little bit of sweet & creamy of the coconut milk.. I used a sweet chicken sausage rather than spicy and it balanced the flavors so nicely. Thank you for this, Jenn!