Italian Sausage Potato Soup

I love soup. Even in the summer. And I totally did not eat enough soup this winter, but it’s still like 20 degrees in Cleveland so it works.


I love when A. recipes are quick, B. when recipes are easy, and C. when the flavor is amazing and it’s just the perfect about of spicy. This recipe is all three.

Italian Sausage Potato Soup

1 tbsp ghee
1.5 pounds hot Italian sausage
1 medium white or yellow onion, diced
4 cloves garlic, minced (or more if you like garlic a lot)
1 tbsp Italian seasoning
1 1/2 tsp red pepper flakes
7-8 red potatoes, diced
64 ounces chicken broth (I really like Trader Joe’s organic chicken broth)
11 ounces coconut milk (I used this kind and it turned out really well- you can use a regular 14 ounce can if that’s what you have)
6 ounces kale or spinach
Salt and pepper to taste

  1. Melt ghee in a stock pot over medium heat. Cook sausage and onions until sausage is cooked all the way through. Add garlic and seasonings and stir for another couple minutes.
  2. Add chicken broth and potatoes. Bring to a boil. Cover and reduce heat. Simmer for 10 or so minutes until potatoes are almost done.
  3. Add coconut milk and kale/spinach. Simmer for a few more minutes until potatoes are soft. Add salt and pepper to taste.




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