This Whole30 Sausage and Kale Soup is easy comfort food at it’s best. It’s chock full of tasty, real food + is the hearty one bowl meal you’ve been looking for.
Big bowls of warming soup are some of my absolute favourite meals during the colder months. Hunkering down with a big bowl of steaming comfort when it’s dark and grey outside somehow feels…like the right thing, you know? This Whole30 Sausage and Kale Soup is the perfect hearty, one pan meal for when you need something wholesome and delicious.
This Whole30 Sausage and Kale Soup is dairy free, gluten free, grain free, sugar free, soy free and has low carb options too!
It’s thick + creamy, savory + salty + exactly what you need for dinner tonight!
Ingredients in Whole30 Sausage and Kale Soup
This soup uses really simple, easy ingredients and really is amendable based on what you or your family’s preferences are. Here’s what you need:
- Bacon
- Pork Sausage Meat: you can make your own too if you can’t find any that’s Whole compliant!
- Onion
- Garlic
- A starchy vegetable of choice: something like rutabaga or turnip is great for low carb, but butternut squash or potato works too!
- Kale
- Bone broth
- Cashews
- Salt
- Red pepper flakes
That’s it! All real food ingredients that are easy to find, nourishing for the body + relatively inexpensive too.
Putting this soup together
Putting together this Whole30 Sausage and Kale soup really couldn’t be simpler. It’s a bit of chopping, sautéing, and stirring – really basic soup stuff.
To get the soup going, we start by browning off both the bacon and the pork sausage. Browned foods taste better when it comes to meat, but also, what is bacon if it’s not crispy, right?!
The meats render off all sorts of delicious fat into which we’re going to add our onions and garlic to sauté and smell amazing.
Next, we add most of our other ingredients into the pot with our bone broth and seasoning to leave it cook and simmer.
In the meantime, we are going to prep our “creamy” element, which are the cashews. Soaking cashews in some boiling water softens them, which means you really get a chance to blend them super smooth. Once the soup is cooked, we’ll blend our cashews with some of the hot broth to make a cashew cream. This cream makes our soup super velvety and helps to thicken it without any dairy or flour!
Once the cashew cream is added and the veggies are tender, the soup is DONE! So easy!
This Whole30 Sausage and Kale Soup really eats less like a soup and more like a meal. It is thick, hearty, full of healthy fats and protein. Even my non-soup loving husband adores this recipe.
This soup really is a meal on it’s own, but if you wanted to flesh it out with something else on the side, my best salad ever or cauliflower biscuits are perfect additions to this meal.
This Whole30 Sausage and Kale Soup keeps really well in the fridge, where it will thicken up thanks to the cashews. However, as soon as you reheat it, it will turn back to a more liquid soup! It also can be frozen in individual servings for an easy meal prep option.
This soup is the PERFECT Whole30 comfort food. I can’t wait to see it makes its way into your kitchen. When you try it, be sure to pop back and let me know if the comments what you think! Or, I adore seeing your remakes over on instagram, so be sure to tag me there 🙂
Whole30 Sausage and Kale Soup
Ingredients
- 6 slices bacon, diced
- 1 lb pork sausage (can use ground pork too)
- 1 white onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken bone broth or stock
- 3 cups chopped kale
- 2 cups rutabega, butternut squash or potato, cubed
- 1 cup raw cashews
- 1-2 tsp salt
- 1/2 tsp red pepper flakes
Instructions
- Preheat a large soup pot or dutch oven to medium heat. Add the chopped bacon to the warm pan and fry until crisp.
- Remove the bacon to a small bowl, and add the pork or sausage to the pan. Sautee until cooked and brown, breaking up the meat with a wooden spoon.
- Remove the pork and set aside. Add the chopped onion and garlic to the pan. (Feel free to add 1-2 tbsp oil if the sausage didn't leave enough cooking fat behind.)
- Add the bone broth, cubed starchy vegetable of choice, salt, chili flakes and cooked bacon and pork to the pan. Simmer for 20 minutes.
- While the broth is cooking, cover the cashews with boiling water in a bowl. Leave to sit for 5-10 minutes.
- Once the vegetables are tender, drain the cashews and add them to a high-speed blender along with 1 cup of the hot broth from the pot. Carefully Blend until smooth, scraping down as needed.
- Add the cashew cream to the soup pot along with the chopped kale. Stir and cook until the soup thickens and the kale wilts.
- Serve and enjoy!
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