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–+ servings

Italian Sausage Kale Soup

Author: Patricia Rodriguez
Servings: 2 people
A savory, comforting, hearty soup made with fresh ingredients to soothe both your gut and your soul. A nightshade-free Italian sausage compliments a rich broth and is full of flavor! Paleo, Whole30, and AIP
Note: This serves 2 people with a hearty amount (like for a meal by itself) or 3-4 if served with a side like a flatbread, muffin, salad, etc
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tbsp Avocado Oil
  • 1 lb Ground Pork (or ground meat of choice)
  • 1 tsp dried Parsley
  • 1 tsp Italian Seasoning
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 medium Onion (diced)
  • 2 medium Carrots (finely diced)
  • 2 cloves Garlic (minced)
  • 3 cups Chicken Broth
  • 1 bunch Kale (chopped, stems removed)
  • 1 cup Coconut Milk (or Tigernut Milk or Sweet Potato Milk if coconut-free AIP, or milk of choice if not on AIP)

Instructions
 

  • Heat the oil in a large sauce pan or dutch oven over medium-high heat. Add the ground pork, breaking it up with a spatula. Add the parsley, Italian seasoning, sea salt, garlic powder, and onion powder and mix with the pork as you break it up. Cook until the meat is browned, about 10 minutes. Using a slotted spoon, remove the meat from the pan and put it on a plate.
  • Add the onions and carrots to the same pan and cook, stirring occasionally, until the onions are translucent, about 5-8 minutes.
  • Add the garlic, and cook for a further 1-2 minutes, until fragrant.
  • Pour in the chicken broth and using the spatula, scrape up any browned bits from the bottom of the pan. Bring the broth to a boil and then simmer for 5 minutes.
  • Add the chopped kale, the cooked meat, and the coconut milk into the pan. Mix to disperse everything and then simmer for an additional 5 minutes. Serve warm.

Notes

Meal Prepping and Freezing the soup

This soup can be made up to 5 days ahead of time and stored in the fridge. Just reheat before eating.
It also is a great soup to freeze AFTER cooking. Let cool and then put into a freezer-safe container or bag and freeze up to 3 months. Then when you want to cook it either let it thaw in the fridge overnight and then reheat, or reheat gently on the stove directly from frozen.

Nutrition

Calories: 993kcalCarbohydrates: 25gProtein: 47gFat: 81gSaturated Fat: 40gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 163mgSodium: 2666mgPotassium: 1830mgFiber: 3gSugar: 5gVitamin A: 16726IUVitamin C: 114mgCalcium: 231mgIron: 8mg
Course: Lunch, Soup
Cuisine: Italian
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, nightshade-free, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !