Chicken Sausage and Fennel Soup
Chicken Sausage and Fennel Soup is simple to make, but has outstanding flavor. It's a quick and easy Paleo, Keto, and Whole30 soup recipe.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian style chicken sausage casings removed
- 1 large onion diced
- 1 large fennel bulb diced with fronds reserved
- 4 cups Lacinato kale leaves and stems separated and chopped
- 1 cup sliced baby bella mushrooms
- 6 cloves garlic minced
- 6 cups low sodium chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon fresh thyme
- 1 bay leaf
- sea salt and black pepper to taste
Instructions
- In a large dutch oven, heat the olive oil over medium high heat. Add the chicken sausage, and brown until it is no longer pink, about 7-8 minutes.
- Add the onion, fennel, kale stems, and sliced mushrooms. Sauté until the onions are translucent and tender, about 5-6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken stock and canned tomatoes, and add the chopped kale leaves. Season with the thyme, bay leaf, a large pinch of sea salt, and black pepper to taste. Bring to a low simmer, cover, and cook for 15-20 minutes.
- Remove the bay leaf, ladle the soup into bowls, and garnish with the fennel fronds. Enjoy!