Sausage and Kale Soup (Low Carb & One Pot)
446kcal
Ingredients
- 4 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of cracked black pepper
- 1 teaspoon of thyme
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 2 - 2 ½ pounds of cooked sausage of your choice Italian, kielbasa, etc
- 64 ounces of chicken broth
- 10 ounces of chopped kale
Method
- Over medium heat, add the oil to your soup pot and once hot, add the carrots, celery, onions, thyme, sea salt, and pepper and saute for five minutes.
- Then add the sausage and simmer for an additional five minutes
- After five minutes, add the broth and kale. Let simmer for about 20-30 minutes
Nutrition
Serving10 servingsCalories446kcalCarbohydrates6gProtein22gFat37gSaturated Fat11gPolyunsaturated Fat5gMonounsaturated Fat18gTrans Fat0.2gCholesterol82mgSodium1042mgPotassium619mgFiber2gSugar2gVitamin A4733IUVitamin C29mgCalcium104mgIron2mg
Notes
- Boost the Protein Use chicken bone broth instead of standard stock to easily increase the protein content.
- Make it Creamy To make a rich and creamy version, stir in a half cup of heavy cream or full fat coconut milk during the last five minutes of simmering.
- Adjust the Spice If you prefer a spicy kick, use hot Italian sausage or add a pinch of crushed red pepper flakes when sautéing the onions.
- Kale Tip Remove the tough center ribs from the kale leaves before chopping to ensure every bite is tender.
- Storage This soup freezes very well since there are no potatoes or noodles. Let it cool completely before freezing for up to three months.