Sausage And Kale Soup
Cook up a hearty and heartwarming meal on your stovetop in less than an hour with this easy, low-carb recipe!
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 2/3 cup onion diced, about 3 1/2 ounces
- 1 3/4 cups white button mushrooms cut in half, about 8 ounces
- 1 tablespoon oil
- 1 pound sage sausage
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage or rubbed sage
- 1 teaspoon lemon juice
- 3 cups fresh kale stems removed, about 1 medium bunch
- Crushed red pepper flakes for garnish, optional
Instructions
- In a Dutch oven over medium heat, melt the butter.
- Add the garlic and onion and sauté for 1-2 minutes until fragrant and slightly softened.
- Add the mushrooms and oil. Sauté for 2-3 minutes, until softened and browned.
- Transfer the onions, garlic, and mushrooms to a bowl. Set aside.
- Add the sausage to the Dutch oven. Cook, breaking it up with a wooden spoon, until mostly cooked through, about 5-6 minutes. Do not drain the grease.
- Add the chicken broth to the pot and use a wooden spoon to scrape up the browned bits from the bottom.
- Add the salt, pepper, thyme, and sage. Stir to combine.
- Return the mushroom mixture to the pot. Stir in the lemon juice.
- Add the kale to the pot. Reduce the heat to low, cover, and simmer 20–25 minutes, until the kale is tender and the flavors are blended.
- Taste and adjust seasoning as needed. Serve hot with crushed red pepper garnish, if desired.
Nutrition
Calories: 226kcalCarbohydrates: 3gProtein: 11gFat: 19gSaturated Fat: 6gSodium: 1468mgFiber: 1g
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