Flavorful Gluten-Free Soup
I know what you’re thinking… Soup in the summer, but isn’t that something you usually make in the colder fall or winter?
Yes, usually, but this summer has felt almost like all five seasons mixed into one. (Wait, 5? Yes, I live in New England, and we have a mud season as well)
We’ve had days where comfort food was really needed, but during busy summer times, you want something quick.
Introducing this flavorful, only 4 ingredients, gluten-free soup recipe that you can whip up in no time. This is actually a staple in our household, and we double (or triple) the recipe for meals later.
All you need is the following ingredients:
- Ground sausage
- I like to buy 2 packages and mix flavors (1 spicy and 1 Italian flavoring)
- Chicken Broth
- Potatoes (preference on red, but I honestly use whatever I have, including purple potatoes)
- Kale
Bringing your ingredients together
Below are quick and easy steps to bring your gluten-free soup together in minimal time. I’ve also included some quick tips to make it even faster, shortening the cooking time to 10-15 minutes.
Brown the Meat
First, break up and brown the ground sausage in a large Dutch oven or pot. If you are using two different flavors, as I do, then just brown them together.
I use this tool, and it just makes it so easy. I’ve used it consistently for soup and taco meat for 3-years, and it still looks new.
Prep the Produce
While the sausage is browning, you can prep the potatoes and kale.
The potatoes should be bite-sized, making them easy to eat with a spoon. You will split the potatoes in half, as some will be blended into the chicken broth to give it a creamy texture. Take advantage of the quick tip below to see how you can speed up the cooking time for your potatoes.
For the kale, you will want to remove it from the stems and break it up a bit. There is no need to break it up into bite-sized as it will soften nicely in the broth and be easy to eat, even if it’s a little larger. I tend to break it up around the size of my palm.
Delicious Together
After the sausage is browned, add half the potatoes and stir well to combine the flavors. Add the broth and cook until the potatoes are soft, checking them with a fork.
Your last step is throwing the kale and cooking it in the broth. At first, it will look like a ton of kale, but it cooks down nicely, so don’t worry about throwing in too much.
I recommend cooking the kale for a few minutes, as it also takes on the flavor of the sausage and broth. If your kale is a little older, and you’re using this recipe so it doesn’t go to waste, cook it a little longer to break down the bitterness.
Tips & Tricks
Quicker Cooking
To make the cooking time for this soup even faster, I cook half of the potatoes in the broth separately, as shown in the image. Once the potatoes are nice and soft, I will blend them using an immersion blender until creamy and pour the mixture into the Dutch Oven to combine with the other ingredients. I do this while the sausage is browning and I’m prepping the veggies. Because I’m asked, below is an example of what I’ve used for years.
Gluten Warning
One thing to be cautious of when making soup is sneaky gluten hidden within the broth. One that I used to enjoy all the time, Better than Bouillon, unfortunately, is made in a facility that also processes wheat and therefore can’t guarantee it’s gluten-free. So, be cautious about what you are using.
Freeze for Future (Meals)
We often double or even triple this recipe because it’s easy to make in the background and heats up really well. This is great for a quick lunch or dinner when you are on the go. My son loves this soup, even the kale, and also requests this instead of chicken noodle soup when he has a cold.
Hope you enjoy it as much as we do!!
Sausage, Kale and Potato Soup
Equipment
- Immersion Blender
- Dutch Oven or Large Pot
Ingredients
- 2-16 oz Sausage (ground or link) pork, chicken, spicy or Italian (mix)
- 2 Cups Potatoes chopped bite-sized
- Bunch Kale ~4 cups, with stems/ribs removed
- 6 cups Chicken broth
Instructions
Let's Turn on the Heat
- In a medium-sized pot, boil about half of the potatoes in 3 cups of chicken broth2 Cups Potatoes, 6 cups Chicken broth
- In a separate dutch oven, or large pot, cook the sausage until browned. Breaking the sausage up as it cooks, so it’s a good bite size.2-16 oz Sausage (ground or link)
Bring the Potatoes and Sausage Together
- Stir in the remaining potatoes into the sausage
- Once the potatoes in the chicken broth are cooked through, use an immersion blender to emulsify the potatoes and broth together until creamy.2 Cups Potatoes, 6 cups Chicken broth
- Add the cream potato/chicken broth mixture into the dutch oven with the sausage
- Stir in the remaining chicken broth and cook for approximately 5 minutes to the let the flavors come together
Kick it Up with Kale
- FInal steps is to stir the kale into the soup and cook for ~1-2 minutesBunch Kale
- Note: If your kale is a little older, I recommend increasing the cook time 1-2 minutes to ensure it’s not bitter
Notes
