Chicken Sausage and Kale Soup paleo in the Summer? You bet! This Paleo soup is full of Summer vegetables, incredibly easy to prepare, gluten-free & low carb to boot!
I have some good news and some bad news. The good news is that we have re-joined our local CSA. The bad news is that we have re-joined our local CSA. That sounded bad, huh? Well, let me explain.
For those who are unfamiliar with the term, CSA or Community Supported Agriculture is an idea which began in Japan as a way to stem the loss of farmland to development and farmers to jobs in the cities. In the 1960’s a group of women came up with the idea to financially support their local farmers in return for a portion of the harvest. The idea/practice spread throughout Europe and “took root” in the U.S. in the 1980’s.
Today, Community Supported Agriculture is a popular way for farmers to ensure support and demand for their crops and for consumers to get fresh, often organic local produce at or below grocery store prices. CSA’s provide, fresh seasonal fruits and vegetables as well as herbs and fresh flowers.
The CSA we belong to here in Southern California, Harvest2U, offers several levels of membership as well as home delivery. We subscribe to the bi-weekly family of 4 box, but there is also a couples box as well as a package for those who juice.
CSA boxes are famous for not only surprising members with the quantity of vegetables but also the variety. Every time I open a box, I’m reminded how few vegetables we really eat as a family and how sparse that variety is. It’s not uncommon to receive vegetables that we never or seldom ate as kids. Truthfully, I find it exciting to find recipes which enable us to consume all of the vegetables in a timely manner.
This soup was one of those recipes; born out of the necessity to use the kale and other Summer vegetables in our CSA box.
Many people don’t think of making soups in the Summer because soups are hot and the weather is hot, but they have no problem ordering soup at a restaurant. To me, putting a simple soup together is as easy as throwing together a nice salad. A chicken sausage and kale soup paleo satisfied the need to use some of the vegetables in our fridge and the need for a fast simple meal.
I used the sausages I had in the fridge and the veggies I had on hand, but Italian sausage would be equally tasty in this recipe as well as a variety of other vegetables. One could use all zucchini or squash, or sweet potato instead of the carrot or swiss chard instead of the kale. Adding a little wine, homemade bone broth and seasoning made it taste complete.
Chicken Sausage and Kale Soup Paleo is 7 Net Carbs per serving
Low Carb Chicken Sausage and Kale Soup Paleo
Ingredients
- 4 links Aidells Chicken and Apple Sausage grilled
- 1/4 cup olive oil
- 1 1/2 ounces leeks sliced, or green onion
- 2 cloves medium of garlic sliced
- 4 ounces ribs celery, sliced (2 stalks)
- 4 ounces yellow crookneck squash large dice, (1 small squash)
- 4 ounces zucchini large dice, (1 small zucchini)
- 4 ounces stripped kale, roughly chopped
- 4 ounces tomato, seeded & diced (1 medium)
- 4 ounces carrot, sliced
- 1/3 cup Chardonnay
- 1 tablespoon Garlic and Herb Seasoning Blend
- 1/2 teaspoon red pepper flakes
- 32 ounces chicken broth
- 2 cups water
- salt and pepper to taste
Instructions
- Grill the sausages. While the grill is heating and the sausages are cooking, wash and cut the vegetables and strip then chop the kale into 1 inch strips.
- Heat 1/4 cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. Next, add the squash and zucchini, stirring. Then add the wine, tomato, Garlic & Herb Seasoning Blend, red pepper flakes, and kale. Cover and turn the heat down to a simmer. Simmer for 5 minutes and give the vegetables a good stir. Add the chicken broth and water and bring up to a simmer. Cover and simmer gently for 30 minutes or until the vegetables are done to your liking. Slice the sausage and add to the soup just long enough to heat through.
- Taste and adjust seasoning. Serve.
Notes
Nutrition
I made this today and my husband even l liked it. one question is you show a serving nutrition but don’t say the measurement of what a serving is. Since i only made half is a serving a cup or how much please.
i love your recipes and have been a diabetic for 29 yrs now but have lost 93 pounds and off all insulin and eating low carb now. Thanks for all those yummy dishes.
Hi Bobbi. I’m so happy you and your husband enjoyed the soup. It’s one I shared about 4 years ago, so I don’t remember what the serving size looked like. I’ll get to remaking it one of these days and add all of the pertinent info. Sorry I can’t help you for now. -Kim
Could spinach be used instead of kale ?
Thanks , Tracy
Kale has more texture because it’s a thicker leaf, Tracy. I haven’t tried it with spinach. Maybe add it towards the end so it doesn’t dissolve and break apart? -Kim
This turned out really great, thank you!
Yeah, we like it, too. Thanks for taking the time to comment and rate the recipe. Enjoy your week. -Kim
Carrots are not listed in the ingredients
Linda, I am so sorry! We just changed recipe programs and my recipes are all messed up! I am correcting the recipe right now. Thank you for your patience. -Kim
DONE!
This recipe is missing a lot of steps.
If you wouldn’t mind telling me which part needs clarification, I would love to fix it. Thanks so much! -Kim
I miss being part of a CSA – always felt like Christmas each week when we picked up the box. I get the summer soup thing – here in NC it’s steamy hot, BUT the air conditioning at work is FREEZING, so a bowl of soup for lunch is always good ????
Hi April. I know what you mean, I never know what we are going to get! I remember sweltering days in up state NY, so I can imagine what’s it’s like in the city! Keep cool, then warm up with some soup! Thanks for stopping by. -Kim