Sausage Kale Soup
A hearty Italian-American soup with spicy sausage, tender kale, and white beans in a rich savory broth. Low in carbs without sacrificing any warmth or depth.
Ingredients
- 1 lb Italian pork sausage (hot or mild), casings removed
- 2 tsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 1/2 tsp red pepper flakes
- 4 cups low-sodium chicken broth (gluten-free)
- 2 cans canned diced tomatoes, undrained
- 2 cans canned cannellini beans, drained, rinsed
- 6 cups curly kale, stems removed, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tsp olive oil in a large pot over medium-high heat. Add 1 lb Italian pork sausage (hot or mild) (casings removed) and cook, breaking it up with a spoon, until browned and cooked through to an internal temperature of 160°F (71°C), about 6-8 minutes. Transfer to a plate with a slotted spoon.
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2
In the same pot, add 1 diced yellow onion and cook over medium heat until softened, about 4 minutes. Add 4 cloves minced garlic cloves and 1/2 tsp red pepper flakes and cook 1 minute more, stirring constantly.
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3
Pour in 4 cups low-sodium chicken broth (gluten-free) and 2 cans undrained canned diced tomatoes. Stir in 2 cans drained, rinsed canned cannellini beans and bring the soup to a boil.
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4
Reduce heat to a simmer, return the sausage to the pot, and stir in 6 cups stems removed, chopped curly kale. Cook until the kale is tender, about 5-7 minutes.
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5
Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper to taste. Ladle into bowls and serve hot.