Sausage and Kale Soup
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Sausage and Kale Soup
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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.
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Ingredients
- 1 lb. sweet Italian sausage ground
- 1 Tbsp. butter
- 1 yellow onion chopped, medium
- 1 carrot peeled and diced, medium
- 2 cloves garlic crushed
- 2 tbsp. red wine vinegar
- 1 tsp. oregano dried
- 1 tsp. basil dried
- 1 tsp. sage dried rubbed
- ¼ to ½ tsp. red pepper flakes crushed
- 4 cups chicken broth low-sodium
- 1 cup heavy cream
- ½ cauliflower cut into small florets, medium head
- 3 cups kale chopped
- ½ to 1 tsp. salt or to taste, sea salt
- ½ tsp. black pepper freshly ground
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.
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