Sausage and Kale Soup

Fall is upon us and what better way of celebrating than with a warm bowl of soup? This one pot wonder is more Primal than Paleo. I say this because it includes heavy cream. I personally, can tolerate dairy in moderation. If you can too, read on for the yummy soup!

Sausage and Kale Soup
Prep time
Cook time
Total time
  • 1 lb Ground Mild Italian Sausage, Nitrate/Nitrite Free
  • 4 Garlic Cloves, Minced
  • 1 Yellow Onion, Chopped
  • ½ tsp Oregano, Dried
  • 4 Small-Med White Sweet Potatoes, Peeled/Diced
  • 1 Bunch Kale, Chopped
  • ½ Cup White Wine
  • 2½ Cups Water
  • 3 Cups Chicken Broth, Organic Free Range
  • 1 Cup Heavy Cream, Organic Full Fat from Grass-fed Pastured Cows
  • Sea Salt & Fresh Pepper to taste
  1. In a large Dutch oven, brown sausage over medium heat until done. Remove to a bowl, set aside.
  2. Add chopped onion, cook until translucent about 5 minutes.
  3. Add minced garlic and oregano, cook an additional 1 minute.
  4. Add white wine to de-glaze.
  5. Add water, broth, potatoes and kale to pot.
  6. Return sausage and drippings to pot. Increase to high heat and bring to a boil.
  7. Once soup has come to a boil, cover and simmer over low heat for about 35-40 min.
  8. Remove from heat when potatoes are tender.
  9. Stir in heavy cream.
  10. Serve immediately, add fresh sea salt and pepper to taste.


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