Sausage, Kale and Potato Soup
A simple and healthy potato soup with sausage and kale that is reminiscent of the familiar Zuppa Toscana at your favorite restaurant. This recipe can easily be Whole30 compliant and is full of flavor.
(use ghee for Whole30)
ground Italian sausage
(if using links, remove casings)
unpeeled and cubed
milk or coconut milk
(depending on the level of creaminess you want)
rinsed and chopped
salt and pepper
Melt the butter or ghee in a large stock pot or Dutch Oven over medium heat. Add the sausage and cook and crumble until browned.
Stir in the onion and Italian seasoning, cook until the onions are just beginning to soften, about 5 minutes. Stir in the garlic and cook until fragrant.
Pour in the chicken broth and add the potatoes. Bring soup to a boil. Reduce heat to medium low, cover and allow to simmer 10 minutes.
Stir in the coconut milk and cook another 5 minutes until potatoes are tender. Remove from heat and stir in the kale. Season with salt and pepper to taste.
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