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–+ servings
sausage meatball soup with bite sized meatballs, potatoes, carrots, mushrooms and kale in a creamy broth
Penny Kovacs

Sausage Meatball & Potato Soup

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This Whole30 sausage meatball and potato soup is a hearty, dairy-free, protein-packed meal. It features savory sausage meatballs, pillowy soft potatoes, earthy mushrooms, sweet carrots, and bright kale in a rich, savory seasoned broth.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Italian Sausage sugar free
  • 3 pieces Celery diced
  • 1/2 cup Onion diced
  • 4 whole Carrots sliced
  • 1.5 lb Baby Whole Potatoes cut in 1/4's
  • 8 oz Mushrooms sliced
  • 5 oz Baby Kale
  • 3 cloves Garlic minced
  • 2 tbsp Ghee I like Fourth & Heart
  • 13.5 oz Coconut Cream
  • 4 cups Chicken Broth plus an extra 2 cups if needed to cover veggies for boiling
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Thyme dried
  • 1/2 tsp Rosemary dried

Method
 

  1. Roll the sausage into bite-sized meatballs, set aside.
  2. Melt the ghee in a large soup pot.
  3. Add the diced onion and diced celery cooking till the onion is translucent.
  4. Add the minced garlic stirring constantly for one minute.
  5. Gently place the meatballs into the pot and don’t touch for 3 minutes. Flip them over and cook 5 minutes more.
  6. Add the potatoes, carrots, mushrooms, chicken broth and spice. If you need to add a little more broth to cover the veggies, do so now.
  7. Bring to a boil, lower heat and simmer 10 minutes or till the carrots are tender.
  8. Stir in the coconut cream till combined.
  9. Wilt the kale by placing into the pot and stirring until it is soft and wilted.
  10. Enjoy!

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