Spicy Sausage and Kale Soup

By Whisper of Yum
  • Total Time:
    40 minutes
  • Servings:


  • ½ lb spicy Italian chicken sausage, caseins removed
  • 1½ tbsp ghee or avocado oil
  • ½ large brown onion, diced
  • 2 tbsp garlic, minced
  • ½ lb baby yukon gold potatoes, cut into 1” pieces and place in a small bowl filled with water
  • 1 bunch of lacinato kale, stems removed and roughly chopped
  • 1 tsp oregano, dried
  • ¼ tsp salt + more to taste
  • ½ tsp pepper + more to taste
  • ¼ tsp pimentón or smoked paprika
  • 4 cups chicken bone broth


  1. In a dutch oven, cook sausage until thoroughly cooked. Remove sausage from dutch oven and set aside. Discard fat from sausage and place back on the stove.
  2. Heat dutch oven over medium-high heat and add ghee or avocado oil. Add onion + garlic and cook until fragrant, 2-3 minutes. Add oregano, salt, pepper, pimentón and cook for 1 min.
  3. Add potatoes and cook for 3 mins.
  4. Add sausage and kale and cook until kale is wilted.
  5. Add bone broth and bring contents to a boil. Reduce heat to a simmer and cover dutch oven with lid. Cook for 20 minutes or until potatoes are tender.
  6. Enjoy with sourdough bread and freshly grated parmesan cheese.