Italian Sausage and Kale Soup
Sausage Kale Soup is an ultra comforting and flavorful dinner with an irresistible broth for any day of the week.
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Ingredients
- 2 each Zucchini
- 2 each Yellow bell peppers
- 2 Tablespoons Oil (olive, avocado, vegetable)
- 3 cloves Garlic
- 1 pound Ground Italian sausage
- 3 Tablespoons Tomato paste
- 2 cups Broth (any type)
- 1 (14-ounce can) Diced tomatoes
- 1 cup packed Kale (or baby spinach)
Instructions
- Heat a large pot on the stove on medium-low heat.Meanwhile, cut the zucchini lengthwise into 4 even pieces (cut it in half lengthwise, then cut each half in half lengthwise); then cut them crosswise into ½-inch pieces.Deseed the bell peppers and cut them into 1-inch-thick strips; then chop them into 1-inch pieces.
- Chop the garlic.Add half the oil, garlic and sausage to the pot. Cook for 3 minutes, breaking it apart while cooking. Remove from the pot and place in a bowl.
- Add the remaining oil, zucchini, and bell pepper to the pot. Cover and cook for 10 minutes, stirring halfway through.
- Return the sausage to the pot and stir in the tomato paste.Add the diced tomatoes and broth. Cover with a lid and increase the heat to high. Once it boils, reduce the heat to low and simmer for 5 minutes.
- Meanwhile, remove the stems from the kale and roughly chop the leaves into 1-inch pieces.Stir the kale into the soup and cook, covered, for 5 minutes. Serve.
Notes
- 1 serving = 2¼ cups. 4 servings total.
- For more meat, use the a pack of sausage links and remove the casings.
- Avoid overcooking the sausage or it'll be rubbery.
- Bell peppers can be swapped for orange.
- Kale can be swapped for baby spinach.
- Use low sodium broth and tomatoes to cut back on the sodium.