Italian Turkey Sausage and Kale soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
16 oz Jenny O Italian Turkey Sausage (by MPWAKERS) 3 cup Cauliflower Rice - Costco 10 medium Mushrooms, fresh 0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 10 oz Cut Clean Greens Kale (by ASIA35) 3 tsp Better than Boullion Chicken Base (by MANGYCOYOTE) 1 tbsp Better than Boullion Vegetable Base (by APPIFANIE) 4 oz 365 Organic Almond Milk Unsweetened 10 cup (8 fl oz) Water, tap 1 tsp Fennel seed 1 tbsp Extra Virgin Olive Oil
I choose to process most of the mushrooms, onion, and garlic, before browning it in the olive oil with the sausage, to trick myself into feeling like I'm getting a lot more sausage. The remaining mushrooms can be sliced.
I added GROUND fennel seed and cracked red pepper (to taste) to the sausage mixture as it cooks. I'm sorry I couldn't find cracked red pepper to add to the ingredient list.
Add bouillon, kale, water and almond milk and simmer until kale is tender, and then you're ready to roll.
You might like to top with non-dairy parmesan, or dairy. Neither has been calculated into the calorie count. Enjoy.
Serving Size:�Approximately 15 1-cup servings
I added GROUND fennel seed and cracked red pepper (to taste) to the sausage mixture as it cooks. I'm sorry I couldn't find cracked red pepper to add to the ingredient list.
Add bouillon, kale, water and almond milk and simmer until kale is tender, and then you're ready to roll.
You might like to top with non-dairy parmesan, or dairy. Neither has been calculated into the calorie count. Enjoy.
Serving Size:�Approximately 15 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 78.2
- Total Fat: 4.1 g
- Cholesterol: 19.1 mg
- Sodium: 397.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.3 g
- Protein: 6.7 g