40 Days of Clean Eating: Tuscan Kale and Potato Soup

Kari Lund


Recipes, Nutrition


Day 10 of 40

kale soup

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]


Prep time: 15 min

Cook time: 30 min

Serves: 6-8




  • 1 pound Italian sausage
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 8 cups low sodium vegetable or chicken stock
  • 4 cups sliced potatoes (I used fingerlings for cute little circles)
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 3 cups kale, chopped
  • ½ cup coconut milk kefir (or coconut milk, or dairy cream)
  • 1 tablespoon grass-fed beef gelatin (optional)
  • Salt to taste
  • Manchego (or parmesan) cheese, grated for topping



  1. In a frying pan, brown the sausage with the onion and garlic.
  2. While sausage is browning, place broth, potatoes, oregano, and pepper flakes in saucepan and heat to boiling.
  3. Once sausage is browned, add it to the saucepan and boil until potatoes are tender.
  4. Add kale, coconut kefir (or cream), and gelatin (if using).
  5. Spoon into bowls and top with cheese if desired.



Notes: Leftovers can be refrigerated or frozen.


More filling and nutritious meal ideas:

40 Days of Clean Eating: Sausage and Goat Cheese Mini Quiche




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