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    Home » Soups » Low FODMAP Kale, Potato, and Sausage Soup

    Low FODMAP Kale, Potato, and Sausage Soup

    Published: Jan 14, 2022 | Updated: Jan 14, 2022 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    Two photos of low FODMAP kale, potato and sausage soup
    A serving of kale, potato and sausage soup in a bowl. In the white space above, black text reads "Low FODMAP Kale, Potato, and Sausage Soup

    Warm up with a bowl of this 10-ingredient Low FODMAP Kale, Potato, and Sausage Soup! It features savory, homemade sausage crumbles, buttery baby potatoes, and leafy kale for a filling, veggie-packed soup.

    Looking into a soup-filled Dutch oven. The soup is made with diced potatoes, sausage crumbles and chopped kale.

    Note: This recipe was originally published on February 28, 2017. It was updated on January 14, 2022 to include expanded recipe instructions, FODMAP details, and new photos.

    Some reasons why you might like to make this cozy, comforting low FODMAP soup recipe:

    • One-pot – this soup is made entirely in one soup pot. Hooray for less dishes!
    • Veggie-packed – the kale and potatoes in this soup recipe add satiating fiber
    • Simple sausage from scratch – no need to search out a low FODMAP sausage. In this recipe, we create our very own low FODMAP sausage directly in the soup pot with the help of ground pork, dried herbs and spices. Adjust the seasoning amounts to create your perfect blend.
    Jump to:
    • Ingredients
    • Low FODMAP notes
    • Instructions
    • Serve this with
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Recipe
    • Food safety

    Ingredients

    The ingredients needed to make Low FODMAP Kale, Potato, and Sausage Soup are prepared and measured out into individual containers. Each ingredient is labeled with black text.

    To make this low FODMAP soup, add these ingredients to your shopping list:

    • Garlic-infused olive oil – 1 tablespoon
    • Ground pork – 1 pound
    • Rubbed sage – 1½ teaspoons
    • Ground black pepper – ½ teaspoon
    • Fennel seeds – ½ teaspoon
    • Dried thyme – ½ teaspoon
    • Low FODMAP vegetable or chicken broth – 6 cups
    • Baby potatoes – 1½ pounds
    • Kale – 4 cups chopped
    • Optional: Red pepper flakes – ½ teaspoon

    Low FODMAP notes

    In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

    Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.

    Low FODMAP broth can be a great way to add low FODMAP flavor. Many store-bought options contain high FODMAP ingredients like garlic and onion. Read labels and avoid products containing these high FODMAP ingredients. My go-to is Fody’s Low FODMAP Veggie Broth but you can find other options here.

    Potatoes are a FODMAP-free food with or without the skin. Keeping the skin adds a little extra low FODMAP fiber.

    Kale contains minimal FODMAPs. It is considered a FODMAP-free food. Enjoy according to your appetite.

    A bowl of kale, potato, and sausage soup with a spoon in it.

    Instructions

    To make this Low FODMAP Kale, Potato, and Sausage Soup, simply:

    A hand is breaking up ground pork in a Dutch oven with a meat masher

    Heat a dutch oven over medium-high heat. Add the olive oil, ground pork, sage, black pepper, fennel seeds, and dried thyme. Using a meat masher, or another cooking utensil, break the ground pork into crumbles while mixing to incorporate the seasonings.

    Cooked and crumbled homemade pork sausage in a Dutch oven

    Continue cooking until the sausage is browned; about 8 minutes.

    Water is being poured into a Dutch oven containing cooked sausage crumbles, diced potatoes, and seasonings.

    Add low FODMAP broth and diced potatoes. Increase heat to high and bring the liquid to a boil. Once boiling, reduce heat to medium or the temperature-setting that maintains a steady simmer. Simmer until potatoes are fork-tender; about 15 minutes.

    Chopped kale has been placed on the top of soup cooked in a Dutch oven.

    Remove from heat. Add the kale and stir. Let the soup sit until the kale has wilted slightly. Adjust the flavor of the soup with optional red pepper flakes, salt, and black pepper.

    A ladle scoops soup out of a soup-filled soup pot.

    Serve the soup warm.

    Serve this with

    We each of unique appetites and nutritional needs. If you’d like to serve this low FODMAP kale, potato, and sausage soup with additional food, consider:

    • Crunchy carrot sticks
    • A simple salad of lettuce and low FODMAP dressing
    • An orange, a few strawberries, or a handful of grapes (see the Monash FODMAP app for more information about low FODMAP serving sizes)
    • A glass of lactose-free milk

    Substitutions

    Here are a couple of possible substitutions for ingredients in this recipe:

    • Kale – instead of the kale, try using chopped Swiss chard, collard greens, or spinach
    • Ground pork – where available, pork sausage made with low FODMAP ingredients may be substituted for the ground pork, sage, black pepper, fennel and thyme. Ground turkey or chicken may also be substituted for the ground pork.

    Variations

    Try these variations to help make this soup your very own:

    • Less spicy – omit the optional red pepper flakes and consider reducing the amount of black pepper
    • Creamy – reduce the amount of low FODMAP broth to 5 cups. After the potatoes are cooked, stir in 1 cup of lactose-free milk and heat until warm.

    Equipment

    Some kitchen tools that may be helpful in making this recipe include:

    • Dutch Oven
    • Measuring Cups and Measuring Spoons
    • Meat Masher
    • Stirring Utensils
    • Soup Ladle

    Storage

    Refrigerate leftovers in an airtight container and enjoy within 3-4 days.

    Looking down at a pot filled with a soup made with potatoes, kale, and sausage

    Similar recipes

    • Low FODMAP Chicken Noodle Soup
    • Low FODMAP Hamburger Vegetable Soup
    • Low FODMAP Greek Lemon Chicken Soup
    Print

    Recipe

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    Low FODMAP Kale, Potato, and Sausage Soup


    ★★★★★

    4.9 from 9 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Diet: Low Lactose
    Print Recipe
    Pin Recipe

    Description

    Warm up with a bowl of this 10-ingredient Low FODMAP Kale, Potato, and Sausage Soup! It features savory, homemade sausage crumbles, buttery baby potatoes, and leafy kale for a filling, veggie-packed soup.


    Ingredients

    Scale
    • 1 tablespoon garlic-infused olive oil
    • 1 pound ground pork // note 1
    • 1½ teaspoons rubbed sage
    • ½ teaspoon ground black pepper
    • ½ teaspoon fennel seeds // note 2
    • ½ teaspoon dried thyme
    • 6 cups low FODMAP vegetable or chicken broth // note 3
    • 1½ pounds baby potatoes, diced into bite-sized pieces
    • 4 cups chopped kale, loosely packed // note 4
    • ½ teaspoon red pepper flakes, optional or adjust amount to preference
    • Salt and black pepper

    Instructions

    1. Heat a dutch oven over medium-high heat. Add the olive oil, ground pork, sage, black pepper, fennel seeds, and dried thyme. Using a meat masher, or another cooking utensil, break the ground pork into crumbles while mixing to incorporate the seasonings. Continue cooking until the sausage is browned; about 8 minutes.
    2. Add low FODMAP broth and diced potatoes. Increase heat to high and bring the liquid to a boil. Once boiling, reduce heat to medium or the temperature-setting that maintains a steady simmer. Simmer until potatoes are fork-tender; about 15 minutes.
    3. Remove from heat. Add the kale and stir. Let the soup sit until the kale has wilted slightly. Adjust the flavor of the soup with optional red pepper flakes, salt, and black pepper.
    4. Serve the soup warm.

    Storage: Refrigerate leftovers in an airtight container and enjoy within 3-4 days. 

    Equipment

    Image of dutch oven

    dutch oven

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    Notes

    Note 1: If available, 1 pound of ground pork sausage (made with low FODMAP ingredients) may be substituted for the ground pork, sage, black pepper, fennel seeds, and dried thyme.

    Note 2: The fennel seeds usually soften as the pork and soup cook. If you’d prefer not to bite into a whole fennel seed, consider crushing the fennel seeds using a mortar and pestle or blitzing in a spice grinder before adding to the recipe.

    Note 3: I used 2 tablespoons of Fody’s Low FODMAP Vegetable Soup Base and 6 cups water.

    Note 4: I usually use curly-leaf kale and remove the stems, but these are personal preferences.

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Main Dish, Soup, One Dish
    • Method: Stove Top
    • Cuisine: Low FODMAP

    Keywords: low FODMAP soup, low FODMAP one dish meal, low FODMAP pork recipe

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    Food safety

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Pin it for later

    A Dutch oven filled with soup. In the white space above, black text reads "Low FODMAP Kale, Potato, and Sausage Soup."
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    Reader Interactions

    Comments

    1. Simone says

      January 29, 2023 at 9:52 pm

      Tons of potential, but mine turned out super bland. I’m not much into salt but I had to salt each bite. Any ideas? Would love to love this

      ★★★★

      Reply
      • Em Schwartz, MS, RDN says

        January 30, 2023 at 9:32 am

        Hi Simone, Did you happen to use a homemade or low-salt/unsalted broth? If so, you will likely need to add quite a bit more salt to help flavor the soup. If you used a salted broth, like Fody’s, and there still wasn’t enough flavor, you could try 1.5-2x any of the herbs and spices to add more flavor. It might also help to add salt (1/4 to 1/2 teaspoon) to the pork as it cooks. Hope that helps give you some ideas! -Em

        Reply
        • Simone says

          March 06, 2023 at 5:06 pm

          Em – That did it!! I doubled all the spices and added 1/2 tsp of salt in with the pork. I’m using store bought chicken broth and just a pot (not a Dutch oven, which is on my wish list). Perfect flavor combo’s! Thank you so so much! I knew it had legs

          ★★★★★

        • Simone says

          March 06, 2023 at 5:07 pm

          Should the red chili flakes be added after like the recipe says or in the first step, like the image? Thank you!!

          ★★★★★

        • Em Schwartz, MS, RDN says

          March 07, 2023 at 8:33 am

          Hi Simone, Glad to hear the seasoning adjustments better suited your preferences! You can add the red chili flakes at either step. Chili flakes like many seasonings can reduce slightly in flavor as they are cooked. After testing both ways (the first step image is from an earlier test of the recipe), I liked adding them at the end because I enjoyed the pop of spiciness. Adding the chili flakes at the end also makes it easier to adjust the level of spiciness. -Emily

    2. Alene says

      August 29, 2022 at 6:22 pm

      I thought this was great! I cut it in half because my husband is out tonight. I added more kale than half because I love all greens. It did need a little more fluid, so I added another cup of water with a teaspoon more of the Fody’s chicken bullion. I also put the kale in while the potatoes were still cooking as I prefer greens a little more cooked than your approach. And what a clever idea to treat ground pork like sausage. Everything, it seems, has onion or garlic in them, so sausage is out. Thank you so much for an easy and delicious recipe!

      ★★★★★

      Reply
    3. in2insight says

      June 18, 2022 at 6:01 pm

      Fantastic soup!
      Made some baked lightly spiced shredded tofu to replace the pork (vegan here) and the soup was much loved, and eaten, by all.
      Thank you for sharing.

      ★★★★★

      Reply
    4. crystal hill says

      January 02, 2022 at 7:50 pm

      Can this be made in the crockpot or instant pot? if so how? Thanks

      Reply
      • Em Schwartz, MS, RDN says

        January 05, 2022 at 10:34 am

        Hi Crystal, I haven’t tried this in the crockpot or instant pot yet, but if I were going to this is what I’d do: Brown the sausage, and then transfer it to the crockpot. Add all of the other ingredients, except the kale, and cook until the potatoes are soft. (My best guess for cook times would be 2-3 hours on high or 4-6 hours on low in the slow cooker) Stir in the kale and let sit until wilted. (Maybe 15 minutes?). Hope that helps! Best, -Em

        Reply
    5. Sara Bryant says

      September 29, 2021 at 12:05 pm

      Can you make this ahead, freeze and enjoy later? If so, how long is it good frozen?

      Reply
    6. Moira says

      January 10, 2021 at 11:11 am

      Best soup! I am no longer on the fodmap diet and I still make this on a regular basis because it is so delicious and easy. I use your sausage recipe. My boyfriend is very picky with no diet restrictions and this is also one of his favorite recipes. I have made it with kale or rainbow chard.

      ★★★★★

      Reply
    7. S. Hoey says

      June 01, 2020 at 7:17 pm

      I made this for our whole family (my son has IBS/SIBO but we all eat the same so I’m not making 2 different meals each night) and it was a huge hit. I did add some diced carrot to it for more color and sautéed it with the sausage. I also appreciate your tip about the Whole Foods 365 organic chicken broth being low FODMAP (game changer since we use chicken broth a lot in other recipes, deglazing the pan, etc). Also, love your sausage recipe as any prepared version always contains onion and garlic. Thank you for sharing all your recipes and ideas!

      ★★★★★

      Reply
    8. Lucette Beall, DVM says

      February 16, 2019 at 6:48 am

      This recipe is delicious and fantastic!! I find many of your recipes are now on my favorites list!! I saw on your bio that you love to travel! I would LOVE travel tips for IBS ( I have IBS-D) and traveling. That is the one thing that I haven’t gotten down and I really want to travel. I rarely eat out now and because my hours are long during the week I food prep on the weekends and freeze broths and sauces, etc and then if I have a weekend where I won’t have time to cook much I freeze soups, etc ahead for that week. Travel tips and tips for having eating out go well would be awesome! Thank you so much for all of your wonderful recipes! I hope you have a wonderful and not too cold weekend!! Lucette

      ★★★★★

      Reply
      • Emily says

        February 18, 2019 at 7:48 am

        Thank you so much for sharing, Lucette! I DO love to travel (even with IBS) and I am really excited to hear that you are interested in topics like that. I’m adding them to my list of future blog post ideas. Thanks again and hope you have a great start to your week!

        Reply
    9. Erin says

      February 25, 2018 at 2:14 pm

      I loved this soup recipe! Every soup I find has onion or garlic so this was such a welcome surprise! And it was delicious! I do wonder about Kale though, is that one to kind of limit? Overall my husband has been pretty good with the soup.

      Also I love the sausage recipe! It’s so nice to make my own sausage and not have all the preservatives, salt, garlic and onion that they all seem to have! YAY for tasty and healthy!

      ★★★★★

      Reply
      • Emily says

        February 26, 2018 at 8:34 pm

        That’s fantastic, Erin! Thanks for taking the time to share!!

        Kale should be fine – a low FODMAP serving is 1 cup (or 137 grams). Only trace amounts of FODMAPs are found in kale (according to Monash), so larger amounts MAY be tolerated. 🙂

        Reply
    10. Kara says

      October 16, 2017 at 9:33 am

      Is breakfast sausage safe? I assumed the seasonings would include onion and/or garlic. I read labels but usually see “spices”. Do you recommend a certain brand?

      Reply
      • Emily says

        October 16, 2017 at 5:05 pm

        Hi Kara, Great question! Unfortunately, most breakfast sausages (at least that I’ve found) do contain garlic or onion powder. So, I would recommend making your own. I have a recipe for low FODMAP breakfast sausage here (it’s also linked in the recipe above): http://funwithoutfodmaps.com/low-fodmap-breakfast-sausage/ which is what I use when I make this recipe. 🙂

        Reply

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