Creamy Sausage Soup

Isn’t soup just one of the most comforting foods during the winter? Anytime I come home from a long day at work and I am cold and tired, I always choose to throw on a big pot of yummy soup for dinner. Most of the time I will just find random ingredients in my fridge and throw together to make something lovely. That is how I came up with this delightful Creamy Sausage Soup.

During the winter months I probably make soup once or twice a week and my whole family loves it. I make a big enough batch that will serve as leftovers for the week which makes meal prep very simple. This creamy soup recipe is not only Whole30 and Paleo compliant, but also gluten and dairy free. The taste is so decedent you would never guess it’s healthy.

If you are bored with your current soup recipes, give this one a try. The creamy and smooth coconut milk simmered with onions, sausage, bone broth, potatoes, spinach and garlic will warm up your soul. These are all simple ingredients that you probably have on hand. Additionally this is a cheap and easy soup to create any night of the week.


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Creamy Sausage Soup

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x


A creamy and delicious soup sure to warm the soul.



  • 12 packs apple sausage sliced (Sam’s Choice from Walmart is compliant (Or sausage of choice))
  • 1 can of coconut milk ((Or use 1 cup of culinary coconut milk))
  • 4 cups chicken broth
  • 2 cups of chicken bone broth
  • 1/21 sweet onion (chopped)
  • 2 cups fresh spinach
  • Handful of fresh rosemary
  • 1 tbsp of ghee
  • 1 tbsp of olive oil
  • 2 tsp sea salt and pepper (Add more to taste)
  • 2 cloves garlic (minced)
  • 2 1/2 cups potatoes of choice. (cubed)


  1. Add 1 tsp of olive oil to your dutch oven and heat over medium heat. Add your sausage, onions and garlic and simmer together.
  2. Once sausage is crispy, add your chicken stock and bone broth along with your coconut milk, ghee and 1 tsp of olive oil and salt and pepper.
  3. Add your cubed potatoes, and fresh rosemary to the liquid mix.
  4. Simmer over medium heat for 30 minutes, or until potatoes are fork tender. Finally throw in your spinach right before serving.
  5. Feel free to try this recipe in the crockpot also.
  • Cuisine: Soup

Comments (4)

  • This recipe is always in our rotation! No one can believe it’s got coconut milk instead of dairy. I sub out the spinach for kale, cause I always have that big bag from Aldi in the fridge. This is one of my favorite recipes from your site!.

    • I am so happy to hear this. Thank you

  • Hello. I am thinking of making this recipe today. Do you usually peel potatoes or leave the skin on?

    • Either way will work ;)!


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