Wednesday, January 27, 2016

Recipe Review: Sausage, Potato and Kale Soup [DF | GF | WF]

I am always scouring Pinterest for weekly food inspiration for meal prep Sundays. This week was no different and I had a specific ingredient I wanted to use: pork sausage. I also wanted soup. I came across a few tempting recipes that involved sausage soups but most had gnocchi and I wasn't entirely sure where I could find a gluten free option without going on a wild goose chase in Phoenix. I did not have the time nor the energy to do so. Don't even ask about hand making it. <scowls> One thing you will learn about me, is that I can be a lazy cook. If I can get it packaged and make it semi-homemade, I'm happy. If I have to go to the extremes of hand making everything for <ahem> party of one <Moi> then no thanks. I'M GOOD.

I found a Sausage, Potato and Spinach soup that looked promising. If you read the title, you will notice that in true Timo fashion, I did not follow the recipe as it was written. Whoopsie! Sorry not sorry. A little deviation never hurt anyone and this one turned out mighty tasty. In my defense, I followed the recipe about 80% and then went off the beaten path to make it my own.

The original recipe calls for heavy cream and while I love heavy cream, my body does not. For some strange reason, dairy has been like an evil invader and wrecks havoc so I am steering clear of the dairy as much as possible. It's been quite the challenge, but it's been totally worth it. I used coconut milk and you can't even tell the difference, but shhhhhh....don't tell my friend because he doesn't like when I make things healthy. HA. He happened to be sick the night I made it so being the good friend that I am, I made extra for him. Who doesn't enjoy a hot bowl of soup when you're sick? Needless to say, he really enjoyed it and while it may not have cured him of his ailments, it sure did make his tummy happy!

You ready for this rich and delicious soup recipe? You are going to LOVE how easy it is to make! I sure did.

  • 3 cups kale, rinsed and chopped
  • 1 lb. red potatoes
  • 1 lb. sausage (I used Jenny-O breakfast sausage)
  • 5 cups chicken broth
  • 1/4 cup full fat coconut milk (unsweetened)
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 1/2 tsp. red pepper flakes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  1. Clean and rinse the kale and potatoes.
  2. Cut the potatoes into cubes. Set aside in a bowl.
  3. Remove the stems from the kale so that you just have the leafy part. You will then coarsely chop the kale. Set aside in the bowl with the potatoes.
  4. Mince the garlic. Place in a small ramekin until later.
  5. Dice the onion into small pieces. Set aside in another bowl (there is a reason that my kitchen looks like Hurricane Timo hit after I'm finished cooking...).
  6. Heat a large soup pot to medium. Place the breakfast sausage in the pot and break it up with a wooden spoon. Stirring occasionally so that the meat browns evenly. 
  7. Add the onions to the meat mixture before it completely browns. Continue cooking the meat and onion mixture until the onions become translucent and fragrant.
  8. Add the basil, oregano, red pepper flakes, and garlic. Stir for a minute or so to evenly combine.
  9. Pour the chicken broth and add the bay leaf to the mixture. Turn heat up so that the soup starts to boil. Once boiling, turn heat back down to medium.
  10. Add the potatoes and kale.
  11. Let the soup simmer for about 20 minutes or until the potatoes are soft. Once potatoes are soft, turn heat off and add the coconut milk. Stir until completely mixed. 
  12. Season with salt and pepper to taste. I did not have to add any additional salt as it was plenty salty with the sausage and chicken broth.
  13. Makes approximately 10 cups of soup.
Additional thoughts:

This soup was extremely rich and filling. If it was cold here in Phoenix like it is out East, I would say it warmed me up, but I don't live out East and it's not cold in Phoenix. did its job of warming my belly and leaving me satisfied.

I will definitely be adding this to the soups to make come winter and I highly recommend you try it. You will not be disappointed!


I did not get any compensation to write this review. I simply tried a recipe that I enjoyed and I wanted to share my thoughts with you. If you have other recipes that you would like me to try, please feel free to email me at: If it's a recipe that is not gluten free, I will convert it so that I can eat it. ;)