Description
A hearty and healthy Low Carb Sausage and Kale Soup packed with flavor and perfect for a cozy, nutritious meal.
Ingredients
Units
Scale
- 1 lb Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bunch kale, chopped
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add chopped kale, zucchini, oregano, and red pepper flakes. Cook until vegetables are tender, about 10 minutes.
- Lower the heat and stir in heavy cream. Simmer for another 5 minutes without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- You can substitute turkey sausage for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Add more broth if you prefer a thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg