Description
Make a hearty and healthy sausage kale soup in one pot.
Ingredients
Scale
- 1 tablespoon avocado oil
- 24 oz smoked kielbasa turkey sausage, sliced into rounds
- 1 small to medium yellow onion, small diced
- 1 stalk celery, small diced
- 1 carrot, small diced
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt (plus more to taste)
- 1/4 teaspoon cracked black pepper (plus more to taste)
- 1 – 15oz can fire roasted tomatoes
- 4 Yukon gold potatoes, diced
- 64 oz low sodium chicken broth
- 4 cups curly kale
- 1 1/2 cups half and half, room temperature
- fresh shredded parmesan, for serving
- chopped parsley, for serving
Instructions
- Heat a large dutch oven over medium heat. Add the avocado oil and then add in the sliced kielbasa sausage. Cook for 6-8 minutes until browned and crisped around the edges and then remove from the pot.
- Add the diced onion, celery, and carrot to the pot and sauté for 4-5 minutes until they start to become tender. Add the minced garlic and sauté for 1 more minute.
- Add the sausage back to the pot along with the add the red pepper flakes, Italian seasoning, salt, black pepper, and diced tomatoes to the pot.
- Add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 25-30 minutes, until the potatoes are tender.
- When the potatoes are tender add the kale to the soup and let simmer for a few more minutes until wilted.
- Turn off the heat and slowly stir in the half and half. Give the soup a taste and adjust the seasoning as needed. Serve the soup topped with parmesan and chopped parsley.
Notes
- Adjust seasoning to your liking.
- Serve with parmesan and parsley.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg