Savory Sausage, Potato & Veggie Soup

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Because we live by the motto “cook once, eat twice (or three or four times),” soup is our dear friend. This favorite soup of ours has it all – protein, healthy carbs, lots of veggies, good fats to keep us full, and plenty of bone broth to both strengthen our immune systems, and literally warm our souls.

At this point, you have likely heard the buzz about bone broth being so good for you. The buzz is true, real bone broth is one of the most nourishing foods we can eat. Perhaps you have a batch and aren’t sure what to do with it? Well, here you go, this soup is the answer! Make a pot of our favorite soup on Sunday night, have it on Monday for lunch and either freeze the rest or eat it another evening that week. We hope it becomes a staple in your home, just like it is in ours.

Savory Sausage, Potato, and Veggie Soup

Print Recipe
Course Dinner
Servings 6 to 8 people


  • 2 TBSP ghee or coconut oil
  • 1 large onion, diced
  • 1 lb ground pastured pork - see chicken substitution below
  • 1 tsp dried or fresh thyme
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 2 carrots, diced
  • 8 oz wild mushrooms – shiitake, oyster or mitake
  • 3 sweet potatoes OR 6 new potatoes
  • 2 cloves of garlic, minced
  • 7 cups bone broth – chicken or beef
  • 2-3 cups kale, spinach or Swiss chard
  • sea salt & pepper to taste


  • Add ghee or coconut oil to a 5 qt (or bigger) dutch oven or pot over medium heat.
  • Once melted, add onions and cook until translucent (about 5-6 minutes).
  • Add ground pork, salt, pepper, spices – saute for 5 minutes, until brown.
  • Add carrots, mushrooms, and potatoes – saute for 3-4 minutes.
  • Just before adding the broth, and minced garlic – saute for 1 minute (don’t let it burn!).
  • Add broth and bring to a boil. Reduce to a simmer and cook until you can poke potatoes through with a fork.
  • Remove from heat and add greens. Stir for a minute or two and serve.


  • You can easily substitute 2-3 cups of leftover (cooked) chicken for the ground pork.
  • If you want to keep the recipe vegetarian, substitute a can of organic beans or 2 cups of soaked lentils.
  • If you have a good source for pastured sausage, replace ground pork and spices with the ground pork – it makes this recipe even
  • easier!
  • We wait until the very end to add our kale as it maintains its vibrant color and has a little more crunch to it.

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Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

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