Description
A hearty and flavorful low carb soup made with sausage, kale, and a savory broth—perfect for a comforting and healthy meal.
Ingredients
Units
Scale
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chopped kale
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 tsp dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into crumbles.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the chopped kale and sauté for 2–3 minutes until wilted.
- Pour in the chicken broth and bring to a simmer. Cook for 10–15 minutes to blend the flavors.
- Reduce the heat to low and stir in the heavy cream. Season with oregano, red pepper flakes, salt, and pepper to taste.
- Simmer for an additional 5 minutes, then serve hot.
Notes
- You can substitute turkey sausage for a leaner option.
- For a thicker soup, add a small amount of cream cheese or xanthan gum.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 870mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg