Sausage and Kale Soup

Name: Sausage and Kale Soup
Total time: 50
Yield: 8
Ingredients: 1 pound Italian sausage links, halved lengthwise; 2 large carrots, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 6 cups chicken broth; 1 cup chopped portobello mushroom caps; 1 cup chopped cauliflower; 2 cups coarsely chopped kale; 1 bay leaf; ½ teaspoon oregano

Recipe by CelticJen from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 pound Italian sausage links, halved lengthwise
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2 large carrots, chopped
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1 small onion, chopped
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2 cloves garlic, minced
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6 cups chicken broth

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1 cup chopped portobello mushroom caps
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1 cup chopped cauliflower
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2 cups coarsely chopped kale
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1 bay leaf
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½ teaspoon oregano

Instructions

Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.