Fall is upon us, and all the cozy soups sound like the best idea ever. Curling up with a big bowl of hot soup just feels so comforting and soul-satisfying. It’s one of my favorite parts of fall and winter. This Paleo sausage soup is filled with so much goodness from the roasted garlic to the potatoes and kale.
Roasted Garlic – So Easy and Delicious
If you’ve never tried roasted garlic before, you’re really missing out. It’s so delicious I like to just eat it straight out of the peel. Seriously, the roasted garlic in this Paleo sausage soup adds such a dynamite dimension of flavor your taste buds will be rockin’!
The best part about making roasted garlic is that it’s super easy! All you have to do is cut the top off of a clove, drizzle it with a little oil and a pinch of salt and roast it in the oven. Simple as that!
A Simple Soup to Make
As it turns out, roasting the garlic might be the hardest part of putting this soup together! Really though, for a hearty soup, this doesn’t take much effort to put together. Just cook up some sausage, add in potatoes, herbs and chicken broth and that’s about it. Finish it off with the roasted garlic and some kale and you have a healthy, filling soup you’ll be dying to dip your spoon into.
This Paleo Sausage Soup is so Hearty and Comforting
Have you ever been outside on a cold day, craving something warm and cozy to eat to fill up your belly and warm you up? Okay, maybe you aren’t even outside but the weather outside puts you in the mood for a hearty soup. Either way, this Paleo sausage soup with roasted garlic and potatoes is the perfect soup to dig into on a cold fall or winter day. The potatoes and sausage will fill you up but the roasted garlic flavor will have you dying to go back for seconds. I know, I know, it’s a tough dilemma you’ll face.
Your Turn to Try This Paleo Sausage Soup with Roasted Garlic and Potatoes
For me, I always end up going back for seconds to fill my bowl up with this delicious Paleo sausage soup. Why don’t you give this recipe a try, and let us know if you end up doing the same? Roast up some garlic and enjoy the bold flavor it adds to this hearty and warming soup. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Paleo Sausage Soup with Roasted Garlic and Potatoes (Whole30)
Ingredients
- 2 teaspoons olive oil
- 1 shallot, diced
- 2 large heads garlic, (full heads, 12 – 15 cloves each)
- 2 tbsp avocado oil, divided
- 1 lb ground Italian sausage
- 2 potatoes, cut into small cubes
- 4 cups kale, roughly chopped
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 4 fresh sage leaves
- 1 lemon, juice of
- 6 cups chicken broth
- Salt and pepper
Instructions
For the roasted garlic (you can prepare in advance):
- Preheat oven to 400° Fahrenheit and dice shallot.
- Use your fingers to peel away all of the loose outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
- Set heads, trimmed side up, in a small, oven-proof dish or a ramekin. Add 1 teaspoon avocado oil and a pinch of sea salt to each head. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Once garlic is done, remove foil and set it aside to cool. When cool, slide cloves out of their skin and set aside or place in a container and refrigerate.
For the soup:
- In a large pot or dutch oven, heat 1 tbsp avocado oil over medium heat. Once hot add in shallot and cook, stirring occasionally, for 2-3 minutes.
- Add sausage and break it into small bits. Cook, stirring occasionally, until the sausage is browned, about 7-8 minutes.
- While the sausage is cooking, chop potatoes and kale and tie herbs together in a bundle with twine.
- Once the sausage is browned, add in about 1/2 cup of chicken stock and scrape up any sausage bits from the bottom of the pan. Then, add in the remaining chicken stock, potatoes, roasted garlic cloves, herb bundle and lemon juice. Season with some salt and pepper (about 1/2 tsp each). Stir to mix.
- Bring mixture to a boil and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15-20 minutes.
- Remove the herb bundle and add in kale. Cook another 2-3 minutes, until the kale is wilted. Taste and season with additional salt and pepper as desired. Remove from heat and serve.
This turned out SO GOOD!!!
So glad to hear you enjoyed it! Thanks for coming back to share a review! 🙂
This sounds so yummy! Question-can I use dried herbs instead of fresh?
Thank you!
Yes, you can. I’d suggest starting with about 1tsp of each if using dried and adjusting to suit your taste.
The roasted garlic and lemon juice make this soup AMAZING. This falls into my favorite category of recipes: so tasty and impressive that no one notices or cares that it’s Whole30 (but its still super easy to make). Thank you for making good food so good!!
Yep, we love making real food recipes that everyone can eat and enjoy. This is the best review!
Made this soup tonight for dinner.. so good and super easy to make!
Glad you enjoyed the recipe!
I made this for dinner tonight- perfect rainy day soup! The roasted garlic flavor really came through, so delicious. My first recipe from your site, looking forward to trying more!
Glad you found this recipe and we hope you find more you enjoy 🙂
Hi! Do you think this would be good with sweet potatoes instead of white potatoes?
Hi Jessica – Yes, we think it would be good with sweet potatoes! You’ll have to let us know how it goes if you try it.
Absolutely delish! I used spicy Italian chicken sausage as I don’t really get along with pork. For a little added depth I out a touch of white pepper in too. Hubby approved.
Sounds delicious!
This might be a stupid question, but do you mince or chop the garlic before adding it to the soup? Or do you add the cloves whole?
You could but you don’t have to (we didn’t). The roasted garlic is soft and the cloves can be eaten directly.
This soup turned out so well! I am a amateur cook, so this is a probably a stupid question… but what makes it so spicy?
Hey there! So glad it turned out well and you enjoyed it! I bet it was the Italian sausage you used that made it spicy. If you prefer it to be less spicy, next time find a mild Italian sausage. You may have inadvertently gotten a spicy Italian sausage. Hope to see you back again soon! Thanks so much for trying our recipe and taking the time to come back and leave a comment!
Hello! Is there a way I could make this in the crock pot? Thanks!
We haven’t tried this one in the crockpot but it should work for a crockpot meal. You would still have to roast the garlic separately though. Other than that, you could try adding in all of the other ingredients except the kale and cook on high for 4 hours. You could brown the sausage first but you don’t have to. Then, just add in the kale and roasted garlic right at the end and mix it well.
Let us know if you try it how it goes!