I chose this recipe for three reasons. We’re starting to feel the Fall weather and that always makes me think of casseroles and soups. This is a dairy-free recipe. AND this is a gluten-free recipe. Please let us know what you think of it. Enjoy! This recipe is from 40 Aprons.
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- 4 slices Whole30-compliant bacon , cut into about 1/2″ pieces
- 1 pound Italian sausage , made from below recipe or storebought
- 1/2 teaspoons crushed red pepper flakes
- 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
- 1 onion , diced
- 2 tablespoons garlic , minced, about 4 cloves
- 4 cups chicken stock
- 1/2 bunch kale , stems removed and leaves chopped, 4 cups
- 1 can coconut milk
- Salt and pepper , to taste
- In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
- Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.