Sausage and Kale Soup recipe
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Ingredients
- 1 pound Italian sausage links, halved lengthwise 2 large carrots, chopped 1 small onion, chopped 2 cloves garlic, minced 6 cups chicken broth 1 cup chopped portobello mushroom caps 1 cup chopped cauliflower 2 cups coarsely chopped kale 1 bay leaf ½ teaspoon oregano
Nutrition Info
- 172.8 caloriescarbohydrate: 8.2 gcholesterol: 26.1 mgfat: 11.3 gfiber: 1.6 gprotein: 9.7 gsaturatedFat: 3.8 gservingSize: -sodium: 1216.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Kale Soup
Directions
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Heat a large pot over medium heat, cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture, cook and stir 10 to 15 seconds. Pour the chicken broth into the pot, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano, stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.