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Health Starts in the Kitchen

Health Starts in the Kitchen

Helping Make the World a Healthier Place, one Kitchen at a time!

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Home / Recipes / 15 Minute Sausage Kale Soup {Low-Carb & Primal}

15 Minute Sausage Kale Soup {Low-Carb & Primal}

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15 Minute Sausage Kale Soup Quick, healthy and delicious my My 15 Minute Sausage Kale Soup is the perfect comfort food for a chilly winter day.

Today is a typical lazy winter-Saturday at our house. We skipped breakfast and set our sights on an early lunch instead.

15 Minute Sausage Kale Soup

We quickly tossed together my My 15 Minute Sausage Kale Soup, using ingredients we already had on hand.

And I have BIG NEWS: I even took a video of it for you too!

I guess despite the slow start, I haven’t been too lazy 😛

What do you think about my video?? Do you love it? or hate it??

Should I do more of these cute little videos?

I honestly am so tired after a marathon of research, cooking, recording and editing that I can’t find anything else whitty to say about this recipe other than it’s delicious, try it. You can thank me later.

Now it’s time for a well deserved glass of wine to celebrate my video success. Cheers!

15 Minute Sausage Kale Soup

15 Minute Sausage Kale Soup
5 from 1 vote

15 Minute Sausage Kale Soup

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Ingredients

  • 3 slices bacon, chopped
  • 1/2 pound pork sausage or hot Italian
  • 1 small Onion
  • 1 large chopped shallot or extra onion
  • 4 cloves Garlic
  • 2 medium peeled & diced Carrots
  • 2 tablespoons Homemade Seasoned Salt <-- please use my recipe!
  • 1 pinch Crushed Red Pepper Flakes
  • 4 cups Chicken Bone Broth
  • 1 bunch fresh kale leaves removed from stems
  • 1 cup Heavy Cream, A2 Pasture Raised or coconut cream

Instructions

  • In a heavy bottomed pot or dutch oven, cook bacon until crisp. Remove bacon from pot to reserve for garnish, leaving fat.
  • Cook sausage in bacon fat over medium heat, until no longer pink. Add garlic, onions, shallots, carrot and seasonings, cook 2-3 minutes or until onion is soft and translucent.
  • Add broth, cover and simmer for 3-5 minutes just to lightly cook the carrots.
  • Add kale, cover and steam for 1-2 minutes.
  • Add heavy cream, stir well. Turn off heat.
  • Serve immediately with reserved bacon as garnish.
Servings: 4 serings

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February 11, 2017 · 3 Comments

Previous Post: « Pressure Cooker Low Carb Cake with Raspberry Buttercream {Grain-Free, Gluten-Free, Paleo & Primal}
Next Post: Low-Carb Stuffed Cabbage Rolls with Tomato Sauce »

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Comments

  1. AvatarCindy says

    April 1, 2020 at 1:29 am

    This soup was a big hit with my hubby and son! It was delicious! It’s going in the rotation for sure 🙂

    Reply
  2. AvatarKaitlen says

    November 28, 2017 at 7:53 pm

    I made this for dinner tonight and wow. It’s that tasty. The flavor was intense, full-bodied and hearty. I will definitely make this again. NOTE: I did not have cream and made no substitution. Chicken sausage on hand (no one even knows what that is… it’s up there with turkey bacon…which part of a turkey does ‘turkey’ bacon come from?!). Thanks for the recipe gal.

    Reply
  3. AvatarCheri says

    February 18, 2017 at 12:30 pm

    I knew any recipe starting with cooking sausage in bacon grease would be a winner! 🙂 I happened to have all the ingredients on hand, so made it yesterday. Delicious! And even better on day two after the ingredients have had time to “mingle”. Very filling and satisfying. Thanks so much for the recipe!

    Reply

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