Description
This Creamy Dairy Free Potato Kale Sausage Soup is a hearty and comforting dish featuring savory Italian sausage, tender potatoes, and nutrient-packed kale all simmered in a rich coconut milk and chicken broth base. It’s a flavorful, dairy-free twist on classic sausage soup, perfect for a cozy meal that’s both nourishing and satisfying.
Ingredients
Scale
Meats & Oils
- 6 slices bacon
- 1 tbsp olive oil
- 1 lb Italian sausage (removed from casings and crumbled)
Vegetables & Aromatics
- 1/2 onion, diced
- 5 garlic cloves, freshly minced
- 5 red potatoes, sliced into 1/4-inch thick rounds
- 4 cups kale, stems removed and torn into bite-sized pieces
Liquids & Seasonings
- 5 cups chicken broth
- 14 oz coconut milk
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Freshly ground black pepper, to taste
Instructions
- Cook the bacon: In a large pot over medium heat, cook the bacon slices until crispy. Remove them and set aside on paper towels to drain, leaving the bacon fat in the pot.
- Sauté aromatics: Add the olive oil to the bacon fat and sauté the diced onion until translucent, about 3-4 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Brown the sausage: Add the crumbled Italian sausage to the pot and cook until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Add liquids and potatoes: Pour in the chicken broth and coconut milk, stir to combine. Add the sliced red potatoes along with Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to a simmer and cook uncovered for about 15 minutes, or until potatoes are tender.
- Add kale and finish: Stir in the kale and cook for an additional 3-5 minutes, until kale is wilted and tender.
- Serve: Chop the cooked bacon and sprinkle over the soup before serving for extra flavor and crunch.
Notes
- For a vegetarian version, substitute sausage and bacon with plant-based alternatives and use vegetable broth instead of chicken broth.
- The soup can be thickened by mashing a few of the cooked potatoes against the side of the pot.
- Adjust red pepper flakes according to your heat preference.
- Leftovers keep well in the refrigerator for up to 3 days and reheat with a splash of broth or coconut milk for creaminess.
