This simple, delicious recipe uses turkey Italian sausage and Tuscan kale as the main ingredients in the soup, and to keep it Paleo friendly, we’ve substituted cauliflower for the traditionally used red potatoes.
The seasonings in the sausage and sweetness of the kale will fill your kitchen with a fabulous aroma. It’s so quick and easy, you can have it on the table in about 30 minutes!
It’s even better the next day, warmed up for lunch. We think it will become one of your favorites once you give it a try.
Tuscan Kale Soup
- 2 Tbsp extra virgin olive oil
- 1 pound turkey Italian sausage
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups organic chicken bone broth (we like Kettle & Fire Bone Broth)
- 2 cups water
- 1 small head cauliflower, chopped into small florets
- 1 bunch Tuscan Kale, ribs removed
- Salt and Pepper to taste
- Fresh basil leaves for garnish
- Peel and dice the onion and cloves of garlic. Set aside.
- Heat the extra virgin olive oil in a large pot over medium high heat.
- Remove casings from the turkey Italian sausage, and place in the pot, using a wooden spatula to break up the sausage. Cook the sausage until it begins to brown.
- Stir in the diced onion and sauté until translucent; then stir in the garlic and cook for another couple of minutes. Sprinkle in a pinch each of salt and pepper.
- Pour in the organic chicken bone broth and the water. Stir in the cauliflower florets, turn up the heat and bring just to a boil, then turn down the heat and simmer for about 8 to 10 minutes, or until the cauliflower is just becoming tender.
- While the soup is simmering, wash and chop the Tuscan Kale. Once the cauliflower is almost tender, stir in the kale; and let the soup simmer until the kale also becomes tender, about five to ten more minutes.
- Add more salt and pepper to taste, and top with fresh basil leaves for garnish. Serve, and enjoy!
We’d love to hear how you like this recipe once you try it! Leave your remarks in the Comments section below.
Donna Stephens, BCN, CNHP, LDHS