Sausage, Kale, and Potato Soup


This time last year I was attending a Whole30 potluck at my friend’s house with six others that had also just embarked on their Whole30 journey. It was a super fun way to kick things off, and also a big help for the upcoming week. You see, we all doubled (in some cases tripled) our recipes so we came to the party with huge batches, then everyone was able to go home with leftovers.

While we had lots of great dishes, there’s no doubt which one was the favorite… this soup! My friend that brought it got it from the Whole30 cookbook, but she made a few changes, which I’ve kept and follow, and those are reflected in the recipe below. Hope you enjoy as much as we do!

Sausage, Kale, and Potato Soup


  • 1 lb ground pork
  • 2 tsp Italian seasoning
  • 1/2 tsp salt, plus more as needed
  • 1/2 tsp smoked paprika
  • 1/2 fennel seeds
  • 1/4 tsp black pepper, plus more as needed
  • 1/8 tsp red pepper flakes
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves of garlic, minced
  • 4 cups chicken broth
  • 2 (14.5 oz) cans diced tomatoes, undrained (note: one can will be pureed)
  • 1 lb red potatoes*, diced into 1/4 cubes
  • 4 cups chopped fresh kale
  • 2 tsp chopped fresh thyme leaves

*in place of red potatoes, I’ve also used Japanese sweet potatoes, which are delicious in this! You can purchase at Whole Foods


In a large bowl, combine the ground pork, Italian seasoning, salt, smoked paprika, fennel seeds, black pepper, and red pepper flakes; mix well

Heat the olive oil in a large pot over medium heat. Add the pork mixture, the onion, and the garlic. Cook, stirring frequently, until the meat is browned. While the meat is browning, puree one can of the diced tomatoes in a food processor, set aside.

Once the meat is browned, stir in the broth, tomatoes with their juices (both pureed and diced), and potatoes. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 15 to 20 minutes.

Add the kale and thyme and cook, uncovered, until the kale is tender, 5 minutes more. Season with additional salt and black pepper and serve.

Adapted from Whole30 cookbook