Hello! I'm Suzannah, a serious DIYer and mom of two little ones. Follow along with my DIY fixer upper house renovations, sewing and crafty projects, real food recipes, and de-stressing goals.
I believe you can love your home just the way it is, AND have the power to design and make big changes to make it better.
I'm also the author of DIY Wardrobe Makeovers!

The easiest--Satisfying sausage & greens Paleo soup recipe (and my formula for easy, comforting soups!)

I'm in the second trimester now but still not feeling my best, but hungry all the time and know what sounds the best?? Soup! Not thick soup like chowder or chili, but a soothing, savory, simple-flavored soup with plenty of broth.

I went to a girls' night with friends a while back and the hostess made a big pot of Paleo Zuppa Toscana, with Italian sausage, potatoes, and kale. It was sooo good and just what I wanted! I've since made my own at home, but with whatever ingredients I have on hand. It's so easy and fast, and the perfect soup I've been wanting! Here's my recipe, which you can modify with different proteins and types of greens, even different starches if you like.

You can use whatever your favorite cooked sausage is, or use ground meat and flavor it yourself, or use raw sausage. I've also tried it with leftover ham or chicken, which makes it pretty different but is still good.

Use kale, cabbage, maybe spinach...  whatever you want. I've been using the pre-cut kale from Trader Joe's which is not organic unfortunately, but is SO easy. My time and energy for cooking have been limited this pregnancy so this recipe is perfect and makes a very satisfying, homemade-tasting soup with not much effort other than chopping onions, potatoes, and sausage. 

Sausage & greens soup recipe


  • 1/2 lb bacon (I recommend ends and pieces from the meat counter, affordable way to get higher quality bacon)
  • 1 large or 2 small yellow onions
  • 3 large or 6 small yellow potatoes
  • 3 c. chopped kale
  • 1 package (12 oz.) pre-cooked sausage (or loose raw sausage)
  • 6-8 c. chicken broth/stock (1.5-2 cartons if using store-bought) (depending how brothy you like it!)
  • 1/3 c. half-and-half or unsweetened almond milk for dairy-free


    1. Chop bacon ends and pieces and cook so some of the fat is rendered. Once all of it is slightly brown, use a large spoon to take off the excess (liquid) fat.

    2. Saute onions with the bacon and remaining fat until partially translucent.

    3. Add chopped potatoes and kale.

    4. Add broth and cook; cover.

    5. While veggies are cooking in the broth, chop sausage and fry in a little of the bacon fat until edges get slightly browned.

    6. Once kale and potatoes are cooked, combine with sausage. Turn heat off and add half-and-half or almond milk.


    So easy and just what I've been wanting not only on dark, rainy days, but when eating food is harder than usual. Thank you, soup!

    No comments

    Post a Comment


    © Create / Enjoy • Theme by Maira G.