Sausage and Kale Soup - Ready to Eat Dinner

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Sausage and Kale Soup - Ready to Eat Dinner

Lisa
The Cook
4 Servings
12 Ingredients
24 Comments
This creamy sausage and kale soup is Paleo but still evokes that comforting, Italian food feel.
4 Servings
12 Ingredients
24 Comments

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 cup dice Carrot
  • 1 ⅓ cups dice Celery
  • 1 ¼ cups dice Onion, Red
  • 4 teaspoons mince Garlic, Cloves
  • 4 cups Chicken Broth/Stock
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 14 fluid ounces Coconut Milk, Canned
  • 1 cup chop Kale
  • 2 ¾ cups cook Ground Sausage

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large stock pot over medium heat, melt coconut oil.
  2. Add carrots, celery, and red onion. Saute until onions are translucent.
  3. Add garlic and continue to saute an additional minute
  4. Add chicken stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot. Increase to medium high heat until it begins to simmer.
  5. Reduce heat to medium and stir in kale and sausage. Cover and simmer for 20 minutes.
  6. Remove from heat and allow to cool completely.
  7. Divide soup among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 2-3 minutes until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large stock pot over medium heat, melt coconut oil.
  2. Add carrots, celery, and red onion. Saute until onions are translucent.
  3. Add garlic and continue to saute an additional minute
  4. Add chicken stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot. Increase to medium high heat until it begins to simmer.
  5. Reduce heat to medium and stir in kale and sausage. Cover and simmer for 20 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2.5 cups
Amount Per Serving
Calories
820
Total Fat
71g
Saturated Fat
37g
Trans Fat
0g
Cholesterol
125mg
Sodium
2770mg
Total Carbohydrates
15g
Fiber
3g
Sugar
7g
Protein
31g
WW Freestyle
31
Diabetic Exchanges: 13 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
4 Lean Meat

24 Comments

Join the discussion
    1. Tonya, you could substitute regular milk or cream if you aren’t trying to stay Paleo. Or you could use almond milk for a Paleo option. Hope that helps!

  1. I’m glad I found your recipe after googleing “coconut, sausage and kale soup”. I had some chicken sausage links on hand that I browned up and used instead of the beef sausage. I will try my hand at your beef sausage recipe and use that next time I make this. Thanks for sharing the recipe!

  2. Awesome recipe!! My husband cannot get enough! Reminds me of the potato soup from Olive Garden, without the potatoes of course.

  3. My soup sure didn’t look like yours but it was damned yummy! This is the only way I find kale palatable. I may even branch out and experiment with Bok choy – another leafy green that to me is bitter and disgusting. Unless you already have some ideas…:D

  4. This recipe is AMAZING! Made it today, but don’t think I’ll get to freeze it before I eat it all up! LOVE the use of kale in it…delicious!!

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