There’s a new Whole30 cookbook in bookstores today, and we’ve got a sneak peek at a one of the delicious recipes from the book. See the recipe for Sausage, Potato and Kale soup at the end of this post.

Get Creative Without Too Much Effort or Time

The The Whole30 Cookbook is a collection of creative recipes designed to kick your kitchen confidence into high gear without being chained to your cutting board.

The main dishes, sides, dressings, sauces, nibbles, and drinks in this book explore new flavor profiles and experiment with interesting ingredients, but they’re still simple enough to whip up for dinner on a weeknight.

To celebrate the debut of The Whole30 Cookbook, we are sharing a recipe that  is not only a perfect soup for warming up on a chilly evening, it’s a great soup for pregnant mamas!

The Sausage, Potato and Kale soup recipe is chock-full of nourishing ingredients. For example, the kale provides folate, fiber, and Vitamins K,A,C; and the garlic provides immune boosting properties. These ingredients are important during pregnancy!

It’s easily digestible, since the veggies are cooked and the recipe calls for ground meat, this can benefit mamas who struggle with digesting large meals or food in general. Best part? Leftovers hold really well and are wonderful for  the next day, which is great for busy mamas!

BONUS tip: You can throw an egg on top for added fat-soluble vitamins, choline, protein as a breakfast option!

Sausage, Potato and Kale Soup from The Whole30 Cookbook

for HMHBIngredients

1 pound ground pork
2 teaspoons Italian seasoning,
crushed ½ teaspoon salt, plus more as needed
½ teaspoon smoked paprika
¼ teaspoon fennel seeds
¼ teaspoon black pepper, plus more as needed
⅛ teaspoon red pepper flakes
1 tablespoon extra-virgin olive oil
½ cup chopped onion
3 cloves garlic minced
4 cups Chicken Bone Broth or Whole30-compliant chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 pound red potatoes, cut into ¾-inch chunks
4 cups chopped fresh kale or Swiss chard leaves
2 teaspoons chopped fresh thyme leaves In a large bowl


COMBINE  the ground pork, Italian seasoning, salt, paprika, fennel seeds, black pepper, and red pepper flakes; mix well. Heat the olive oil in a large pot over medium heat.

ADD the pork mixture, the onion, and the garlic. Cook, stirring frequently, until the meat is browned. Stir in the broth, tomatoes with their juices, and potatoes. Bring to a boil.

REDUCE the heat to low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 15 to 20 minutes. Add the kale and thyme and cook, uncovered, until the kale is tender, 5 minutes more.

SEASON with additional salt and black pepper and serve!

Post photography by Brent Herrig