Sausage and Kale Soup

1. 1

   Place a large pot over medium heat; cook the sausages until browned, 3 to 5 minutes per side. Transfer the sausages to a cutting board to cool, keeping the sausage drippings in the pot.

2. 2

   Cook and stir the carrots and onion in the reserved sausage drippings until the onion turns translucent, 5 to 7 minutes. Stir in the garlic with the carrot and onion mixture; cook and stir for 10 to 15 seconds. Pour in the chicken broth; bring it to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.

3. 3

   Add the sausages back to the broth with the mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Lower the heat to low and simmer until the vegetables are tender but still firm enough to hold their shape, about 15 minutes. Remove the sausages to the cutting board, slice into 1-inch half-moons, and return them to the soup. Simmer together for another 5 minutes.

• Calories 210.73 kcal Moderate
• Protein 17.3 g Good Source
• Carbs 7.47 g Moderate
• Total Fat 12.58 g Moderate
• Saturated Fat 4.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 51.99 mg Moderate
• Sodium 1057.76 mg High
• Fiber 1.9 g Low Source
• Sugar 1.21 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 72.2 mg Low Source
• Iron 1.97 mg Moderate
• Potassium 220.76 mg Low Source
• Vitamin A 1662.89 mcg_rae Good Source
• Vitamin C 52.22 mg Good Source
• Vitamin D 0.1 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅