Ingredients
1 tbsp avocado oil
1 lb ground Italian sausage
1 medium onion, diced (~1 cup)
1/2 cup carrots, diced
4 cloves garlic, minced
6 cups chicken bone broth (or regular chicken broth)
5.5 oz curly kale, chopped, stems removed (~1 bunch)
4 oz cream cheese, at room temperature (omit for dairy-free)
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add sausage and cook until browned, breaking it apart with a spoon.
- Stir in onion and carrots. Cook 5–6 minutes until softened.
- Add garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Reduce to simmer for 10–15 minutes.
- Stir in kale and cook 3–4 minutes until wilted.
- Add cream cheese in chunks, stirring until melted and incorporated.
- Taste, adjust seasoning, and serve hot.
Notes
Use spicy Italian sausage for more heat.
Swap kale with spinach, chard, or collard greens.
Replace cream cheese with coconut cream for dairy-free.
Add zucchini or cauliflower rice for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/Italian Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
