This easy and hearty gluten-free sausage potato and kale soup will quickly be added to your weeknight dinner rotation!
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About This Sausage Potato & Kale Soup
I stumbled upon a version of this recipe from my friend Molly @onmollysplate who made this on TikTok. It looked easy to do, so I decided to make my own version with a few additions!
This gluten-free sausage potato & kale soup is both gluten and dairy-free on its own (If you leave off the parmesan cheese for garnish at the end!) It comes together in less than 30 minutes! Soups are always so welcome, and this is one of my favorites along with tomato soup, pumpkin soup, and even chicken noodle soup (all gluten-free, of course!)
The combination of sautéed vegetables and sausage, along with broth, potatoes, kale, and just a few simple seasonings makes for a cozy meal, especially during these cold winter months. It's something I make regularly in our home, and I hope you love it as well!
Ingredients You Will Need
Vegetables: Carrots and celery will help make the base of our soup flavors. Just make sure to chop everything in the same-sized pieces so it cooks evenly.
Onion: A white or yellow onion works for this recipe. If you prefer your soup a little sweeter, go for a sweet yellow onion instead. Dice small.
Shallot: Shallot is in the onion family. Dice it small for deeper flavors.
Garlic: You'll need about 3-4 cloves of garlic for this recipe, and make sure to mince them. You could also substitute jarred minced garlic here, but I prefer fresh garlic for better flavor.
Salt & Pepper: This is to taste, and remember to season as you go. Start small and build up from there. I use a sea salt and black pepper grinder. There's a good amount of salt from the broth and sausage.
Extra Virgin Olive Oil: We'll use this as a base to saute our vegetables.
Chicken Broth: I use Swanson Low Sodium Chicken Broth which is labeled gluten-free. You can use whatever gluten-free chicken broth you prefer. I buy low-sodium so I can control the salt content. You can also use vegetable broth if you prefer.
Mild or Sweet Italian Sausage: I've used both in this recipe and I will say, that I prefer the sweet Italian sausage to balance the flavors! I buy whatever is labeled gluten-free at the grocery store.
Kale: Kale adds color and lots of good leafy green goodness to this soup. The amount is up to you - I usually just put in a few handfuls.
Russet Potatoes: Everyone loves potatoes! A few peeled and chopped russet potatoes are the perfect addition to this soup.
How To Make Gluten-Free Sausage Potato & Kale Soup
This soup comes together in 30 minutes and the process is easy! First, you'll heat the oil in a heavy-bottomed pot and saute the carrots, onions, celery, and shallot until they start to soften. You can season lightly with salt and pepper. Then, you'll add the garlic last, for only a minute or two. Then, add in the sausage and cook until browned completely.
Next, you'll add your broth/water and bring it to a boil, then lower it to a simmer to continue cooking. Lastly, you'll add the potatoes and the kale. The potatoes will cook quickly and the kale should wilt in a few minutes.
Can I Make This Dairy-Free?
This soup is naturally dairy-free! So yes, of course you can. The only thing you'd need to leave off is if you add any parmesan cheese for garnish at the end.
Can I Make This Vegan?
You can try! You'd need vegan sausage and of course, vegetable broth instead of chicken broth.
Can I Freeze This Soup?
You can, I just haven't tried it! Most soups do well when frozen and there is no cream here to worry about. I would make sure to freeze in a bag or sealed container, then place in the refrigerator 24 hours before you plan to eat. Heat in the microwave, stovetop, or crockpot.
How To Serve Sausage Potato & Kale Soup
This soup is so perfect on its own, but the best way to serve it? With a little fresh parmesan cheese on top! It just brings the whole dish together. I highly recommend grating your own parmesan cheese for the best taste and flavor. Pre-shredded cheese just don't make the cut!
You can also serve this with some gluten-free garlic bread on the side, or even some gluten-free rolls!
How To Store This Soup
This soup should be stored in a sealed container in the refrigerator and is best consumed within 4-5 days. You can freeze it in a freezable container for up to 3 months, too (I just haven't tried it).
Looking for more gluten-free soups and stews?
Try this gluten-free chicken noodle soup with a secret ingredient.
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Get cozy with this hearty gluten-free beef stew, perfect over potatoes!
Discover all 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free sausage potato and kale soup!
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Gluten-Free Sausage Potato & Kale Soup
Gluten-Free Sausage Potato and Kale Soup
A hearty soup perfect for cold winter months!
Ingredients
- 1-2 Tablespoons extra virgin olive oil, or oil of choice
- 3 medium carrots, diced small
- 2 stalks celery, diced small
- 1 medium onion, diced small
- 1 shallot, diced small
- 3-4 garlic cloves, minced
- 1 pound gluten-free sweet or mild Italian ground sausage (no casings)
- Sea salt & ground black pepper, to taste
- 4 cups gluten-free low sodium chicken broth or vegetable broth
- 4 cups water
- 2-3 russet potatoes, peeled and chopped
- 2-3 heaping handfuls of kale
- Freshly grated parmesan cheese, for serving
Instructions
In a Dutch oven or a heavy-bottomed stock pot, heat oil over medium-low heat. Add the chopped carrots, celery, onion, and shallot and sauté for 8-10 minutes. Then, add the minced garlic and sauté 1-2 minutes, until you can smell it. Create a well (a hole or space) in the center of the vegetables, then add the sausage and brown completely. Add the broth and water and bring to a boil. Once it boils, reduce to a simmer (low heat, small bubbles) and add the potatoes and kale. Simmer for 10 minutes, uncovered, and then check the vegetables for tenderness, and check for seasoning. Adjust with sea salt and black pepper and cook additional 2 minutes at a time until veggies are tender. Serve warm with freshly grated parmesan cheese, if desired.
Notes
Sausage: Be sure to use sausage that is ground sausage, and not in casings. Mild and sweet both work, but sweet Italian sausage is my preference!
Storage: Soup should be stored in the refrigerator in a sealed container and will keep for 2-3 days. You can try freezing the soup as well for 2-3 months in a sealed container. When ready to eat, defrost in the refrigerator for 24 hours. Then reheat on the stovetop or crockpot or microwave.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 443Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 47mgSodium 947mgCarbohydrates 29gFiber 4gSugar 5gProtein 16g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like soup?
What would you serve this soup with?
Tell me in the comments below!
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