Sausage and Kale Soup
User Reviews
0.0
0 reviews
Unrated
Sausage and Kale Soup
Report
This makes a total of 6 servings Sausage and Kale Soup. Each serving comes out to be 298 Calories, 24g Fats, 6g Net Carbs, and 16g Protein.
Share:
Ingredients
- 1 lb. ground sweet italian sausage
- 1 Tbsp. butter
- 1 medium yellow onion chopped
- 1 medium carrot peeled and diced
- 2 cloves garlic crushed
- 2 tbsp. red wine vinegar
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried rubbed sage
- ¼ to ½ tsp. crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ medium head cauliflower cut into small florets
- 3 cups kale chopped
- ½ to 1 tsp. sea salt or to taste
- ½ tsp. freshly ground black pepper
Instructions
- Heat a large saucepan or Dutch oven over medium high heat. Add ground sausage, breaking up the meat. Cook, stirring occasionally until browned and cooked through, about 5 minutes.
- Using a slotted spoon, remove cooked sausage and allow to drain on a plate covered with paper towels. Discard drippings, but do not wash pan.
- Melt butter over medium heat. When bubbling subsides, add onion and carrot. Cook until onion begins to brown on the edges and becomes somewhat translucent.
- Stir garlic into onion and carrot mixture. Cook one minute. Add red wine vinegar and cook until syrupy, scraping up browned bits-about 1 minute.
- Stir in oregano, basil, sage and red pepper flakes. Pour in stock and heavy cream. Increase heat to medium high.
- When soup reaches a simmer, add cauliflower and turn heat down to medium-low. Simmer uncovered until cauliflower is fork-tender, about 10 minutes. Stir in kale and cooked sausage. Cook 1 to 2 minutes longer, or until kale wilts and the sausage is reheated.
- Season to taste with salt and pepper. The amount of salt needed may vary due to variation in brands of broth.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
