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turkey italian sausage soup
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5 from 2 votes

Healthy Kale and Sausage Soup with Cauliflower Rice

This kale and sausage soup with cauliflower rice is amazing. Full of vegetables, tons of flavor from the italian sausage and it's also Whole30 and paleo compliant. Your family is going to love this!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Lactose
Keyword: kale, paleo, sausage, soup, Whole30
Servings: 6 people
Calories: 268kcal

Equipment

Ingredients

  • 1 tablespoon avocado oil
  • 1 lb turkey italian sausage mild or hot whatever you prefer(or pork if you can't find turkey)
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 celery diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 6 cups kale roughly chopped
  • 7 cups low sodium chicken broth
  • 3.5 cups cauliflower rice i used a frozen bag
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

  • In a large dutch oven over medium heat, heat up the avocado oil until hot. Add the turkey italian sausage and scramble fry until cooked. Drain and set the meat aside.
  • Place the dutch oven back on the burner, there should be a little bit of grease left (if not, add more avocado oil) and add the onions, celery, and carrots. Saute for 3 minutes, or until onion is almost translucent.
  • Add the red bell pepper and saute for another 5 minutes. Add the garlic and stir until fragrant, about one minute.
  • Add the rest of the ingredients, stir together and bring to a boil over medium heat. Once it has started to boil, turn the heat to low and cover. Simmer for 40 minutes. Enjoy.

Notes

1 serving is 1/6th of the recipe

Instant Pot Instructions

  • In the Instant Pot/ Ninja Foodi/ pressure cooker hit saute and add the avocado oil. Add the turkey Italian sausage and scramble fry until cooked. Drain and set the meat aside.
  • Place the dutch oven back on the burner, there should be a little bit of grease left (if not, add more avocado oil), and add the onions, celery, and carrots. Saute for 3 minutes, or until the onion is almost translucent.
  • Add the red bell pepper and saute for another 5 minutes. Add the garlic and stir until fragrant, about one minute.
  • Add the rest of the ingredients, stir together, and put in the lid. Seal it and cook on high pressure for 10 minutes. Hit the quick release to vent when it's finished.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 23g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 1252mg | Potassium: 1172mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10881IU | Vitamin C: 177mg | Calcium: 170mg | Iron: 9mg