Description
Enjoy this hearty Sausage and Kale Soup, a perfect, flavorful meal for a cozy winter evening. It’s simple to make and fits right into your Keto lifestyle.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 bunch kale, stems removed and chopped
- 1/2 cup heavy cream (optional, for richness)
- Salt and black pepper to taste
Instructions
- Brown the Italian sausage in a large pot or Dutch oven over medium heat. Break it up with a spoon as it cooks. Drain off excess grease.
- Add the chopped onion to the pot with the sausage. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and diced tomatoes (with their liquid). Add the oregano, basil, and red pepper flakes if you are using them.
- Bring the soup to a simmer. Reduce heat to low, cover, and let it cook for 15 minutes to let the flavors meld.
- Add the chopped kale to the pot. Stir until the kale wilts down, which takes about 5 to 7 minutes.
- If desired, stir in the heavy cream for a richer texture.
- Taste the soup and season with salt and black pepper as needed. Serve hot.
Notes
- For a dairy-free Keto option, skip the heavy cream.
- You can substitute ground turkey or ground beef for the sausage.
- If you prefer a thicker soup, you can add a small amount of xanthan gum mixed with water near the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg