My neighbor Andrea brought me this beautiful bowl of soup to try this week and it knocked my socks off. I had never tried a soup with kale in it and had someone suggested it prior to this I probably would have just walked on by but I now know that I have to use kale on a regular basis.
Andrea said she found the original recipe is a Hungry Girl’s cookbook and she modified it slightly to make it low carb. The original recipe contained potatoes. I would only make one additional small change to it to lower the carb count just a bit more. It is still very low in carbs as she does it and it was very good. Despite the color of the soup it has a bit of a bite to it due to the crushed red chili pepper flakes. I just had some for my dinner.
I tried to find the original recipe on the internet and I came up empty so here goes.
Kale and Turkey Sausage Soup
- 4 cups chicken broth
- 3 cups chopped kale leaves, fresh
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1/2 tablespoon chopped garlic
- 1/4 teaspoon each salt and black pepper
- 1/4 teaspoon red pepper flakes
- 3 links uncooked sweet Italian Turkey sausage
- 1/2 cup half and half (I would use heavy whipping cream
Remove sausage casings and cut into bite size pieces. Place all ingredients except for half and half in a pot and cook until onions and peppers are cooked well and translucent. Add half and half and stir well. Makes 8 servings.