Description
A comforting and nutritious Low Carb Sausage and Kale Soup that’s rich in flavor, packed with protein, and perfect for keto or low-carb diets.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- 4 cups chopped kale
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until browned, breaking it into crumbles with a spoon.
- Add diced onion and garlic; sauté until softened, about 3–4 minutes.
- Pour in chicken broth, heavy cream, red pepper flakes, oregano, black pepper, and salt. Stir well.
- Bring to a simmer, then reduce heat and cook for 10 minutes to blend flavors.
- Add chopped kale and simmer for an additional 5–7 minutes until tender.
- Serve hot, topped with grated Parmesan if desired.
Notes
- Use turkey or chicken sausage for a leaner version.
- Substitute spinach or Swiss chard if kale is not available.
- This soup can be made dairy-free by using coconut cream instead of heavy cream.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 2g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg