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sausage, bacon and Kale soup in a bowl next to sliced artisan sourdough bread

Sausage, Bacon, and Kale Soup

Sausage, Bacon, and Kale soup is a delicious and healthy dinner that the whole family can enjoy. It has no dairy and no added gluten, relying on potatoes to slightly thicken the broth.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 10 servings

Ingredients
  

  • 12 ounces of bacon cooked and chopped
  • 2 lb of breakfast sausage or mild italian sausage
  • 4 stalks of celery chopped into about a half inch dice
  • 4 carrots peeled and chopped into about a half inch dice
  • 1 whole onion diced,
  • 3 medium or 5 small russet or white potatoes scrubbed clean and chopped into about a half inch dice
  • 1 tsp salt
  • ½ - 1 tbsp garlic powder
  • 6 cups chicken stock
  • 2 cups of chopped kale can be fresh or frozen

Instructions
 

  • Cook 2 pounds of breakfast sausage in the pot that you will make the soup in, Remove the breakfast sausage and wipe the grease from the pan.
  • Saute 12 ounces of chopped bacon in the same pot. Remove the cooked bacon and bacon grease, reserving a tablespoon of bacon grease.
  • Dice four celery stalks, four peeled carrots, and onion into approximately a half-inch dice.
  • Cook the vegetables with one tablespoon of reserved bacon fat for about 10 minutes on medium heat until the vegetables have softened and the onions are becoming translucent.
  • Dice 3 medium or 5 small potatoes in half-inch cubes and place in the pot with the cooked vegetables.
  • Add 6 cups of chicken stock, cooked bacon, cooked sausage, 1 teaspoon of salt, and ½ to 1 tablespoon of garlic powder to your preference.
  • Note: This recipe doesn’t have a lot of additional seasonings due to the call for bacon and breakfast sausage. Both of these meats have a variety of flavoring options when you buy them so adding too many spices will just muddle the soup. I do call for a teaspoon of salt though for the soup while you’re simmering potatoes to help them get salty too!
  • Let the soup simmer on medium-low for a half hour or until the potatoes are tender.
  • Five to ten minutes before you’re ready to serve, add ripped pieces of fresh kale to the pot of simmering soup. Stir gently and pull off the heat when the kale turns a vibrant green.
  • Serve and enjoy!