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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.
Chicken Sausage and Kale Soup Ingredients
Chicken Sausage: There are many kinds of chicken sausage that you could use for this recipe. I prefer using raw Italian chicken sausage rather than the pre-cooked kind, but either will work (and the pre-cooked will not need to be cooked separately as a step). Also, any regular pork sausage will work as a substitute.
Onion & Garlic: As with all of my soup recipes, onion and garlic are the basic building blocks. Use sweet yellow onion for best results, and cook them down until translucent and browning for a deep flavor. The garlic adds more of that classic Italian taste we all love.
Spices: The spices you’ll need for this soup include salt, black pepper, red pepper flakes and Italian seasoning. If you’d prefer no spice at all, feel free to omit the red pepper flakes. I like to use Italian seasoning as it is a mix of those classic spices, but you can substitute it with dried oregano.
Red Bliss Potatoes: I chose red bliss potatoes for this soup because they are easy to work with and taste great with the skins on. If you’d like to use a different type of potato, any kind of white potato will work. Be sure to cut them into small, 1/2 inch cubes.
Chicken Broth: Chicken broth provides the majority of the liquid component of the soup. I like using an organic, free-range chicken broth that I can find at the grocery store. If you have vegetable broth on hand, that works too, although the taste will be slightly different.
Coconut Milk: Full-fat, canned coconut milk is the best option for this recipe. It adds the creaminess to the soup that I love. You won’t taste the coconut, but if you’d like to use something different, feel free to use half and half or even whole milk as a replacement.
Kale: Fresh kale leaves provide texture and a great source of greens in the soup. Be sure to remove the stems from the kale and chop the leaves into smaller pieces before adding it to the pot. If kale isn’t your thing, try some fresh spinach leaves.
Basil & Red Pepper Flakes: To top off your soup after it’s done, I suggest a sprinkle of red pepper flakes and some chopped fresh basil leaves. Feel free to experiment and try whatever toppings sound good to you, maybe some grated parmesan cheese?!
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CHICKEN SAUSAGE AND KALE SOUP
Gluten Free, Dairy Free, Paleo, Whole 30
2 tbsp avocado or olive oil
1 lb Italian chicken sausage (or pork sausage)
1 yellow onion, chopped
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp Italian seasoning
4-6 red bliss potatoes, cubed
4 cups chicken broth
1 15oz can coconut milk
4 cups chopped kale leaves
fresh basil and red pepper flakes for garnish
- In a large pot, heat two tablespoons of oil over medium/high heat. Add all of the raw sausage, removing from casings if needed. Cook the sausage fully, about 10 minutes, then transfer to a bowl and set aside.
- Leave the oil from the sausage in the pot and add in the chopped onion. Cook until translucent and beginning to brown, about 10-15 minutes, then add the garlic and cook for another few minutes.
- Season the onion and garlic mixture with salt, black pepper, red pepper flakes and Italian seasoning. Mix around and cook for 2-3 minutes, until fragrant.
- Add the cubed potatoes to the pot and mix into the onion and garlic mixture. Cover everything with four cups of chicken broth, then put the lid on the pot and bring to a boil.
- Once the soup is boiling, remove the lid and set a timer for 20 minutes to fully cook the potatoes. Once the potatoes are tender, reduce heat to medium and add in the coconut milk, kale, and cooked sausage.
- Give everything one more mix then simmer for 5-10 more minutes, until the kale leaves are wilted. Serve immediately with basil and red pepper or store in the refrigerator for up to four days or freezer for up to a month.
- If you are using fully cooked chicken sausage rather than raw, you can skip step one and add the onions to the pot first.
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