Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
- 1 lb Italian sausage (no sugar added)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 4 cups kale, chopped
- 4 cups low-sodium chicken broth
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Heat olive oil in a large pot over medium heat. Cook sausage until browned, about 5 minutes, breaking it up.
- Add onion and garlic, sauté for 3 minutes.
- Stir in zucchini, kale, broth, red pepper flakes, salt, and pepper.
- Bring to a boil, then simmer for 15 minutes until vegetables are tender.
- Serve hot.
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 6g (Net Carbs: 4g)
- Protein: 14g
- Fat: 16g
- Fiber: 2g
- Sugar: 2g
Tips:
- Use mild sausage if you prefer less heat.
- Freeze leftovers for up to 3 months.
- Add a splash of heavy cream for a creamier texture.
Hashtags: #DiabeticFriendly #LowCarbSoup #KetoDinner #SpicySoup #HealthyRecipes