Sausage Kale Soup Recipe

Delicious Kale Sausage Soup Delightfully Low Carb

WEBApr 13, 2020 · Sauté onions in the pot and cook until translucent. Add the garlic and cook for 1 minute, until fragrant. Increase heat to high, pour in …

1. Brown the sausage in a large soup pot over medium-high heat, breaking up the meat into small pieces as it cooks. When done, transfer sausage to a plate.
2. Cook the bacon in the same pot over medium heat until crispy. Drain, leaving about 1 tsp of the drippings in the pot. Add the cooked bacon to the plate with the sausage.
3. Sauté onions in the pot and cook until translucent. Add the garlic and cook for 1 minute, until fragrant.
4. Increase heat to high, pour in the chicken broth and bring to a boil. Season with salt, pepper, and chili flakes.

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15 Minute Sausage Kale Soup Art From My Table

WEBJan 6, 2020 · Add the broth, salt, pepper, garlic powder, onion powder, and sage, stir to combine. Bring the soup up to a gentle boil, just to get the …

Rating: 5/5(2)
1. Heat dutch oven over medium high heat on the stove. Wait a few minutes for the pan to get hot.
2. Add the sausage and break up with a chopper like this one, or a wooden spoon, until it's browned and no longer pink. Drain the sausage in a colander and return to the pan.
3. Add the broth, salt, pepper, garlic powder, onion powder, and sage, stir to combine.
4. Bring the soup up to a gentle boil, just to get the broth hot, then reduce the heat. Add the heavy cream and stir. Sprinkle the glucomannan (if using) and whisk like crazy while adding it in.

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Spicy Tuscan Kale and Sausage Soup I'd Rather Be A …

WEBFeb 25, 2016 · Heat a large, heavy bottom pot on the stove over high heat. Add in the olive oil. When the oil shimmers, add in the sausage. Allow …

Rating: 4.8/5(12)
1. Heat a large, heavy bottom pot on the stove over high heat. Add in the olive oil. When the oil shimmers, add in the sausage. Allow to brown, breaking it up with a spatula as it cooks, for 5-7 minutes.
2. When the sausage is broken up and browned, add in the carrots, onion, celery and shallot. Allow to sweat for 5-6 minutes. Then add in the garlic and red pepper flakes. Cook an additional 2 minutes, stirring frequently. Add in the tomatoes and cook until the juice has been absorbed.
3. Add the chicken stock. Bring the soup to a boil. While the soup is boiling, skim the fat off the top with a ladle. It will pool in the middle of the soup. Once skimmed (to the best of your ability!) reduce the heat to low and simmer for 20 minutes.
4. After 20 minutes have passed, add in the kale. Simmer for another 15 minutes, stirring occasionally. Taste and adjust seasonings.

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