Tuscan Potato Sausage Soup (Paleo/Whole 30/Diary-Free)
Soup season is upon us and I am delighted to share this family favorite with all of you. Like most of our family recipes, this is one we encountered some time ago and we have slowly altered the recipe to our family’s taste and dietary restrictions. It is a family favorite that the kids enjoy as much as the adults. We always make enough so there is plenty for the next day because this soup (like many) is as good if not better on day two! It is also Paleo, Whole 30, Dairy-Free, and can be customized to follow FODMAP.
The ingredient list is simple and the prep time is minimal.
Here is what you will need:
1 container (32 oz) of Chicken Broth (or bone broth)
2 cans (13.5 oz each) of Coconut milk
5 lb bag of potatoes
Carrots (2 cups)
1-1.5 lbs of ground sweet Italian style chicken sausage (or 6-8 links, skin pealed off and cooked)
2 c kale (add at the end)
Salt, pepper, and onion powder to taste (skip the onion powder if you follow FODMAP)
Begin by completely cooking the chicken sausage. We typically brown the chicken sausage in a frying pan over medium heat.
While the sausage is cooking you can prepare the other ingredients you will need. Clean and peel the potatoes (if you don't like the skin) and cut into small cubes. Remember these are going in a soup so small cubes is preferred. Cut up the carrots into small slices as well. Use colorful carrots to add a little color and make your soup Instagram worthy ; )
By now the chicken sausage should be cooked. Have you forgotten about the chicken sausage?! Don’t overcook it. Set the chicken sausage aside for now.
Pour the container of chicken broth and 2 cans of coconut milk into a large stock pot. Add salt, pepper, and onion powder to taste. Add the carrots and potatoes and bring the pot to a boil, then reduce to medium-high heat and cook the potatoes and carrots to desired firmness (roughly 20 minutes depending on heat). At this point you can add the cooked chicken sausage and turn the heat down to a simmer to keep the soup warm until you are ready to eat.
Don’t worry, we didn’t forget about the kale. You don’t want the kale to get too wilted, so you want to wait until the end. Rinse the kale, break it into small pieces, and add it to your soup bowl and stir it in. The kale will soften, but will have good texture without being mushy.
We like to enjoy this soup with a slice of fresh baked cornbread or cornbread biscotti, but sometimes we skip if we are following the Whole 30 diet.
As I mentioned earlier, this recipe typically feeds our family of four with enough leftovers for a second day. Sometimes there isn’t enough for a full meal on day two, so we will pair with a half sandwich of some kind, oftentimes a grilled cheese (again, depending on the week).
Extra (Optional) Ingredients.
You can also add a cup of onion and two cloves of garlic to this recipe, but we avoid because of dietary restrictions. Dice the onion and combine with two cloves of pressed garlic in a frying pan and cook them in a splash of olive oil for two minutes before adding the chicken sausage to the pan. Continue with the rest of the directions above.