Name: Italian Sausage, Kale, and Mushroom Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 Yukon Gold Potatoes; 2-4 Tbsp's Coconut Oil; 1 Pound Ground Pork; 2-4 Tbsp's Italian Seasoning - (Balanced Bites ); 1 Tbsp Fennel; 1/4-1/2 Tsp Red Chili Pepper Flakes; 1 White Onion, chopped; 1/2-1 Small Red Onion, chopped; 3 Garlic Cloves, minced or grated (*Optional* ); 3 Celery Stalks, chopped; 1-2 Cups Mushrooms; 1 Bunch Kale, de-stemmed and chopped; 6-8 Cups Chicken Broth - (Preferably Homemade ); 1 Box or Can Coconut Milk or 1 Cup Heavy Cream; Salt and pepper to taste

Jump to Recipe Print Recipe

This soup makes a great main! We eat this for dinner quite a bit and I love that it’s filled with veggies, healthy broth, and protein! Adjust the seasonings to your needs and this will easily stay on rotation in your house too. And tip, the kale wilts down quite a bit, so if you want more veggies, add extra kale. Or, do what I do and add more kale the next day when you’re heating up the leftovers. This will brighten up the dish and you’ll love the extra addition of fresh kale the next day!

Italian Sausage, Kale, and Mushroom Soup

This soup can be made a couple ways! You can add potatoes, subtract the mushrooms, or use regular heavy cream instead of coconut milk. All options yield tasty results! I like to use ground pork in this recipe, that way I can modify the flavors and keep this dish preservative free. For flavor, I use balanced bites Italian seasoning, which I highly recommend. If you don't have it, that's ok, just use Italian seasoning and adjust the spices to your taste as needed. Another thing you can play around with is roasting the potatoes. I like adding roasted potatoes at the end, that way I don't have to wait for the potatoes to cook down. Plus the roasted flavor adds another element. Both potato options work great and even without them, this soup is still delicious.

Course Main Course, Soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

3 Yukon Gold Potatoes
2-4 Tbsp's Coconut Oil
1 Pound Ground Pork
2-4 Tbsp's Italian Seasoning - Balanced Bites
1 Tbsp Fennel
1/4-1/2 Tsp Red Chili Pepper Flakes
1 White Onion, chopped
1/2-1 Small Red Onion, chopped
3 Garlic Cloves, minced or grated *Optional*
3 Celery Stalks, chopped
1-2 Cups Mushrooms
1 Bunch Kale, de-stemmed and chopped
6-8 Cups Chicken Broth - Preferably Homemade
1 Box or Can Coconut Milk or 1 Cup Heavy Cream
Salt and pepper to taste

Instructions

If using potatoes, roast. Toss with coconut oil and spices. Bake at 415 until crispy. You can also add them freshly peeled to the soup or leave out completely.
Start by browning the pork. Season with Italian seasoning, fennel, chili flakes, and pepper.
Once pork is browned, set aside until ready to use.
Saute onions and celery for a few minutes, until onions are slightly translucent.
Add mushrooms and cook for a few mins.
Once veggies are cooked, add cooked ground pork back to soup pot. If you want to add fresh garlic, add it now and cook until fragrant, ~30 sec - 1 min.
Add roasted potatoes or raw potatoes.
Cover everything with broth.
Add a box or can of coconut milk to soup.
Once heated through or raw potatoes are soft, add chopped kale.
Serve once the kale is wilted. Taste and add salt and pepper as needed.