Full disclosure: this recipe is Joanna Gaines’ Sausage Kale Soup recipe that I modified for paleo and Whole30. According to the cookbook (which I am very happy I own), the recipe from the cookbook is the very one served in her restaurant Magnolia Table in Waco, Texas. Her cookbook is AMAZING and I have made several of her recipes. I highly recommend it. This soup is my favorite soup recipe to date. Truth be told, I’ve never made it as written, mostly because I just don’t see the need for white flour in soup. Or in most things, but I guess that’s why I decided to start a blog that largely excludes white flour and gluten in all its forms. I’ve only ever made this soup with my spin on it, and it’s so good I felt the need to share it here.

This is my favorite recipe to make after I’ve had an indulgent day (or a few indulgent days, rather). I went on a cruise with my mom and sister last December. If you’ve ever been on a cruise, you know that it’s a straight week of absolute debauchery. When I got home my body didn’t even know what a vegetable was and I never wanted to see an alcoholic beverage again for as long as I lived. This soup was the first thing I made when I was back. I knew that all these vegetables were just what my body needed, but it still feels super indulgent so my body didn’t feel deprived and bored like it might if I just ate boiled chicken and steamed broccoli for a week.

This soup is on repeat in my kitchen, even in the dead of summer since my day job might as well be in Antarctica (the temperature is comparable). Make it once and I guarantee this will be a staple recipe in your kitchen as well. It’s a Whole30 treat!

thehungryhungryhiker

Sausage Kale Soup

5 from 1 vote
A comforting and flavorful Whole30 soup loaded with chicken sausage and plenty of veggies.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • 1 12-16 ounce package cooked sausage links, cut to 1/2" thick slices check labels for Whole30, I used Nature's Promise Sweet Italian Chicken Sausage
  • ¼ cup ghee
  • 1 white onion, large diced
  • 1.5 pounds red potatoes diced
  • 4 celery stalks diced
  • 3 carrots, large diced
  • 8 cups chicken broth or stock (2) 32 ounce boxes
  • sea salt to taste
  • fresh ground black pepper to taste
  • 12 ounces kale stems discarded, torn

Method
 

  1. Heat the avocado oil in a large soup pot over medium high heat. When hot, add the sliced sausage and fry, stirring occasionally, until browned, 5-7 minutes. Remove the sausage from the pot and set aside in a medium bowl.
  2. Add the ghee to the pot and melt over medium heat. Add the onion, potatoes, celery, and carrots. Stir occasionally for 8-10 minutes until vegetables have softened and onion is translucent.
  3. Add the broth, sausage, sea salt and pepper to taste, and stir to combine. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer for 30 minutes until the vegetables are tender.
  4. Stir in the kale and simmer until slightly wilted, about 5 minutes. Ladle the soup into bowls and serve hot. Store leftovers in a covered container in the refrigerator for up to 5 days.