Popular Conditions & Diets
Ingredients
14
Time
10m
Serves
6
Recipe by Tina Gravalos
Ingredients
14
Time
10m
Serves
6
2 Tbsp
Extra-Virgin Olive Oil
1 lb
Italian Sausage
mild or hot
1
Yellow Onion
diced
2
Garlic Cloves
minced
1 large
Carrot
diced
Dinner
1 stalk
Celery
diced
4 med
Yukon Gold Potatoes
diced
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
4 cups
Chicken Broth
2 cups
Water
1 Tbsp
Italian Seasoning
1 cup
Kale
finely chopped
3/4 cup
Heavy Cream
1
In a Dutch oven or large pot, heat the olive oil over medium heat. Remove the sausage from the casing and break it up into small pieces and place in the pot. Cook for about 10 to 15 minutes or until browned, breaking it up as it cooks. Add a splash of broth if needed.
2
Add the onion and garlic and sauté for two to three minutes. Add in the carrots, celery, potatoes, salt and pepper. Sauté for another two to three minutes.
3
Add the broth, water and Italian seasoning. Bring to a boil then reduce to a simmer.
4
Cook for 15 minutes or until the potatoes are fork tender. Add the kale and cream. Cook for 5 to 10 more minutes or until the kale has softened. Serve and enjoy!
5
Notes: To make it dairy-free, use unsweetened coconut milk or cashew milk instead of cream.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
