A warm bowl of this. By the fire. With the people I love watching Frozen II for the thousandth time for Harlow. If you’re on a January Whole30, lightening things up this month or just craving an Olive Garden classic, this one’s for you.


+ 1/2 package uncured sugar-free bacon (we use Applegate brand)

+ 6 frozen chicken breakfast sausages (Applegate also)

+ 1 tbs avocado oil

+ 1/2 yellow onion, chopped

+ 4 carrots, peeled & chopped

+ 4 celery stalks, chopped

+ 1 lb baby potatoes, halved & skin on

+ 1/2 tsp pink salt

+ 1/4 tsp black pepper

+ 3 large garlic cloves, minced

+ 1 tbs italian seasoning

+ 1/2 tsp red pepper flakes

+ 4 cups bone broth

+ 1 can full fat coconut milk

+ 2 tbs arrowroot powder + 2 tbs water mixed to form a slurry

+ 4 big handfuls chopped kale


COOK sausage then bacon in a large pot over medium heat

TRANSFER meat to a paper towel-lined plate

DRAIN off most of the fat from the pot, reserving a light coating for flavor

HEAT avocado oil in the same pot

TOSS in mirapoix + potatoes

SEASON with salt + pepper

SAUTÉ until softened (about 15 min)

ADD garlic, herbs & red pepper flakes until fragrant (about 1 min)

POUR in broth, coconut milk & slurry

RETURN bacon & sausage torn into bite size pieces back into the soup

SIMMER allowing all flavors to marry & until potatoes are fork tender

WILT kale into soup just before serving

I hope this one makes its way into your winter dinner rotation. It's guy-friendly with double meat, so it's one of the few healthy soups Joey eats without following it up with a second dinner. If you try this one at home, send pics my way @kristenmariasrd.

Xo, Kristen