Two white bowls of soup topped with bacon
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Sausage, Kale, and Potato Soup

An easy and delicious weeknight soup recipe that's made in 45minutes and is Whole30 friendly!
Course Dinner, Main Course, Soup
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 531kcal
Author Julia Day

Ingredients

  • 3 slices Bacon chopped
  • 1 lb kielbasa or smoked sausage sliced
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 bunch Kale chopped
  • 8 cups good chicken stock
  • 1/2 tsp crushed red pepper
  • salt and pepper to taste
  • 5 medium potatoes

Instructions

  • Heat dutch oven or saute pan over medium high heat. Add bacon and cook until crispy, about 5 minutes.
  • Remove bacon with a slotted spoon and add in onions and cook until translucent. 3-4 minutes.
  • Remove onions with a slotted spoon and add olive oil (if no fat left in pan). Cook sausage on each side to quickly sear to a light golden brown. Only about 1 minute per side.
  • If using dutch oven add remaining uncooked ingredients and onion and simmer for 30 minutes. If using a saute pan transfer sausage and onion to pot and add remaining uncooked ingredients. Simmer for 30 minutes over low.
  • Top with bacon and enjoy!

Notes

  • This usesĀ kielbasa or smoked sausage, however you can easily substitute for Italian sausage or other ground sausage
  • I useĀ lacinto kale here, but you can easily substitute out for tuscan kale.
  • Storage: this freezes well, I suggest using within 2 months. Or keeps in fridge for about 5 days.

Nutrition

Calories: 531kcal | Carbohydrates: 39g | Protein: 24g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1201mg | Potassium: 1367mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2224IU | Vitamin C: 48mg | Calcium: 105mg | Iron: 8mg