Ingredients:

  • 1 pound (450g) Italian sausage, casings removed (preferably hot or mild)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 4 cups (115g) chopped kale (stems removed)
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese (optional)
  • Crispy bacon bits (optional)

Instructions:

  1. Crumble the sausage into the Dutch oven or pot. Cook over medium-high heat until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
  4. Stir in the chopped kale and red pepper flakes (if using). Cook until the kale is wilted, about 5 minutes.
  5. Reduce heat to low. Stir in the heavy cream and season with salt and pepper to taste. Do not boil.
  6. Ladle the soup into bowls and garnish with grated Parmesan cheese and crispy bacon bits, if desired. This creamy keto soup is best served hot.