Tuscan Kale, Cauliflower and Chicken Sausage Soup Recipe Idea

 

Tuscan Kale, Cauliflower and Chicken Sausage Soup

Makes 1 serving 

Ingredients:

•7 oz cooked chicken sausage (less than 2g fat per serving) (1 leanest)

•2 Tbsp minced onions (2 condiments)

•8 oz low carb chicken stock (Pacific Organic makes a great one) (2 condiments)

•1/2 c (62 g/2.19 oz) cauliflower, chopped into chunks (1 green)

•1/2 c (120 g/4.23 oz) canned tomatoes (fire roasted if you can find them) (1 green)

•1/2 c (59 g/2.08 oz) kale (preferably curly), coarsely chopped, stems removed (1 green)

Optional: 1 Tbsp (6.75 g/.24 oz) dry packed sun dried tomatoes (reduce the onions by 1 Tbsp if using)

Optional: 1 Tbsp dry grated reduced fat parmesan cheese

Directions:

1. Remove sausage from casing and break into meatball sized chunks.

2. In a nonstick dutch oven use a 1-2 second spray of cooking oil and sauté the meatballs over medium heat just to brown the outsides. Remove meatballs from pot and set aside.

3. Add minced onions to the pot, sautéing quickly. Pour a few TBSPs of the chicken broth in to deglaze the pot and scrape up all the browned bits, then add rest of broth to pot. Add in chopped cauliflower and canned tomatoes. Bring pot to a boil and then reduce and allow to simmer for 20 minutes.

4. Add kale to pot and simmer for another 5 minutes.

Serve hot with or without the optional toppings, just make sure you account for them!!!