An italian sausage sandwich deconstructed into a soup – this Sausage and Sauerkraut Soup recipe is a hearty and gut-nourishing meal for any time of year.
1lbmild or hot pork italian sausage casings removed
1 1/2tspdried thyme
1 1/4tspsea or himalyan salt
4cupschicken broth homemade or low-sodium store-bought
2leaveskale destemmedfinely chopped
1cupsauerkraut
fresh parsley for garnish
avocado optionalbut makes a great topping
Instructions
Take the sauerkraut out of the refrigerator and place it on the counter allowing it to warm to room temperature while you are preparing the soup.
Mince the garlic and let it to rest for at least 10 minutes to retain nutrients once it hits the heat.
In a medium to large pot or dutch oven, warm the butter or oil on low/medium heat. Add the onions and garlic and saute for about 7 minutes or until onions are translucent.
Add the carrot and continue to saute for another 5 minutes.
Add the pork, thyme and salt. Brown the pork, stirring often and breaking up the pieces for about 10-15 minutes or until there are no more pink spots.
Pour in stock and bring to a very light simmer. Simmer for 10 minutes allowing the flavors to meld. When there is about a minute left, add the kale. (If you would like more broth in your soup, add that now.)
Spoon the soup into bowls and top each with a generous amount of sauerkraut (about 1/4 - 1/3 cup), optionally some avocado, and sprinkle with fresh parsley.