Sausage and Kale Soup
Ingredients
- 1 pound Italian sausage links, halved lengthwise
- 2 large carrots, chopped,
- 1 small onion, chopped,
- 2 cloves garlic, minced,
- 6 cups chicken broth
- 1 cup portobello mushroom caps, chopped
- 1 cup cauliflower, chopped
- 2 cups kale, coarsely chopped
- 1 bay leaf
- 1/2 teaspoon oregano
Directions
Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side.Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes.
Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds.
Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir.
Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes.
Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup.
Simmer together another 5 minutes.
