Potato Kale Sausage Soup

This is an updated version of one of the first recipes on the Kitchen Gone Rogue blog. It’s a fast, easy, nutritious and oh-so-flavorful Potato Kale Sausage Soup. It’s also dairy-free and, as long as you use a gluten-free sausage, it’s a gluten-free soup too. You can use whichever sausage you prefer — from vegan to an organic, nitrate-free, gluten-free chicken bell pepper sausage (like the one pictured below, made by Bilinksi’s) to your favorite turkey, beef or pork sausage. This is one of my favorite soups for 5 reasons: 1) it’s simple and doesn’t take a lot of time to make, 2) it’s seriously soothing and scrumptious, 3) it includes poached eggs (and poached eggs simply make any dish divine), 4) like many soups, it’s relatively inexpensive to make and 5) it’s good for you!

When I say it’s good for you, I don’t mean it’s one of those plug your nose and choke it down dishes. Nutritious and delicious must go hand-in-hand for me … or this hand isn’t lifting it to my mouth and it sure as hell isn’t making its way onto this blog!

Kale: Good for You and Soooo Good in Soup!

So, let’s talk about kale. Some people adore it; others avoid it. I grew up thinking it was just something to decorate salad bars with, so despite me eating pretty darn healthy my whole adult life, it took me a while (a long while, I’ll admit) to warm up to trying kale. And once I did, of course, I loved it. Still, I’m partial to cooked kale and prefer the leaves over the stems, so this recipe includes only the leafy parts of the kale. If you prefer, by all means, use the stems too.

Knowing all of kale’s health benefits (check out this article) makes me want to give myself a high five when I eat it! And the broth feels like a warm hug for my insides. So … high-fives and hugs!? YES. Way to go, potato kale sausage soup! 🙂

Potato Kale Sausage Soup – Quick and Easy

Sometimes I double or triple this soup recipe so we can have leftovers and/or I can freeze some for an upcoming busy week. Only poach as many eggs as you will eat the evening you make them. In other words – don’t poach and freeze or refrigerate them; you want to make the eggs fresh, right before you’re ready to eat. And if you’re vegan? Use a vegan sausage and skip the poached eggs. The soup is delicious without them.

The first time you make this, I suggest not doubling the recipe, unless you need to feed a crowd. Why? Because if you make it as-is below, you’ll realize just how fast and easy this is to make. 🙂 Another hint: use a sausage that doesn’t have a casing, so you save time not having to peel it off.

Have a question or comment? Leave one below! If you make this, I’d love to know —  you can leave a comment and/or tag Kitchen Gone Rogue in your social post. Feel free to pin it/save it too!

Looking for another recipe with kale? Try this paleo, gluten-free, dairy-free (and can easily be made vegan) Chorizo Sweet Potato Kale Hash. It’s one of my favorites!!

Print Recipe

Potato Kale Sausage Soup

A simple, satisfying, nutritious and oh-so-flavorful Potato Kale Sausage Soup topped with a poached egg. This soup is sure to become one of your favorites!

Course

Soup

Cuisine

Dairy-Free, Gluten-Free, Paleo

Servings

people

Ingredients

• 1/2 lb sausage of your choice, based on diet, allergies or intolerances (I like Bilinski's) peel off casing (if there is one); slice it up and then chop each piece half
• 1 medium onion chopped
• 1-2 potatoes peeled and chopped
• 1-2 cloves of garlic
• 2 cups gluten-free organic chick broth or vegetable broth
• 1 cup water
• 2-3 cups fresh chopped kale
• salt and pepper to taste note: the sausage gives the soup a lot of flavor; taste before you add any salt
• 1-2 large eggs

Course Soup Cuisine Dairy-Free, Gluten-Free, Paleo Servings people Ingredients 1/2 lb sausage of your choice, based on diet, allergies or intolerances (I like Bilinski's) peel off casing (if there is one); slice it up and then chop each piece half 1 medium onion chopped 1-2 potatoes peeled and chopped 1-2 cloves of garlic 2 cups gluten-free organic chick broth or vegetable broth 1 cup water 2-3 cups fresh chopped kale salt and pepper to taste note: the sausage gives the soup a lot of flavor; taste before you add any salt 1-2 large eggs

Instructions

1. Saute the sliced/chopped sausage, onion and garlic in a pot (add 1 tsp olive oil if it's a lean sausage). If you're using a pre-cooked sausage, saute the onions and garlic in 1-2 tsp olive oil for a few minutes alone and then add the sausage.
2. Add chicken broth and water.
3. Add the chopped potatoes to the pot. Bring to a boil, then reduce the heat to simmer.
4. Chop the kale while the potatoes cook (if you haven't already). To chop the kale, remove the middle stem by peeling off the kale on either side of it; discard the stem and chop the kale leaves.
5. Add another 1/2 cup+ of water if you prefer more broth.
6. Cover and let cook for 8-10 minutes, until potatoes are tender (but not mushy) and kale is wilted.
7. Taste and season to your taste with salt and pepper. Depending on the sausage you use (which can add a lot of flavor to this dish), you may not need much salt and/or pepper.
8. When you're ready to eat, crack 1-2 eggs into a bowl first; then gently slide into the soup. Ladle soup broth gently on top of the eggs.
9. Place the lid back on the pot and simmer for 4-5 minutes (until the whites are cooked, but the yolk is still soft).
10. Right before you eat, break the yolk in your bowl ... Enjoy!

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com