Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add sausage and brown 5–7 minutes, breaking it into small pieces with a wooden spoon as it cooks.
- Add onion and cook 4 minutes until softened. Add garlic, oregano, basil, and red pepper flakes. Cook 1 minute until fragrant.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer 15 minutes to develop flavor.
- Add chopped kale and cook 5 minutes until wilted and tender.
- Stir in heavy cream and Parmesan cheese. Simmer 3 minutes until the soup is creamy and slightly thickened. Season with salt and pepper before serving.
Nutrition
Notes
Net Carbs: 3g per serving (4g carbohydrates − 1g fiber).
Substitutions: Use mild or hot Italian turkey sausage for a lower-fat version. Swap kale for baby spinach — add it at the very end as spinach wilts faster.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Warm gently on the stovetop over medium-low heat. Avoid boiling after adding the cream, as it may cause the dairy to separate.
