- 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
- 1/2 teaspoon oregano
- 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.
04/05/2018
recipepes.com
Sausage and Kale Soup, recipe
PT15M
PT1H
5
455 calories
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