- 1/2 lb ground pork sausage
- 4 oz bacon chopped
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 5 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp red chili flakes
- 3 cups kale chopped, hard stems removed
- 15 cherry tomatoes halved
- 1 cup heavy cream
- Parmesan cheese shredded for serving
Brown the sausage in a large soup pot over medium-high heat, breaking up the meat into small pieces as it cooks. When done, transfer sausage to a plate.
Cook the bacon in the same pot over medium heat until crispy. Drain, leaving about 1 tsp of the drippings in the pot. Add the cooked bacon to the plate with the sausage.
Sauté onions in the pot and cook until translucent. Add the garlic and cook for 1 minute, until fragrant.
Increase heat to high, pour in the chicken broth and bring to a boil. Season with salt, pepper, and chili flakes.
Reduce heat to medium. Add back in the sausage and bacon. Add the kale and tomatoes. Let simmer for 10 minutes, until the kale has softened.
Add heavy cream. Heat through. Serve with Parmesan cheese sprinkled on the top.
- In order to make this soup keto friendly, omit the onions and use less kale
Calories: 369kcal | Carbohydrates: 8g | Protein: 12g | Fat: 33g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1506mg | Potassium: 594mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4227IU | Vitamin C: 65mg | Calcium: 102mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.