Spicy Pork + Kale Soup

Whole30 | Gluten-Free | Vegan | Vegetarian | Dairy-Free | Nut-Free

I’m always down for mixing flavors from different cuisines to make something delicious. And when spicy Italian sausage, sesame oil, and kale meet, good things happen. If you’re looking to make this Whole30-compliant, simply swap out the Italian sausage for ground pork and red pepper flakes or make sure the sausage is compliant.

Serves 4 to 6

• 2 teaspoons avocado oil or extra-virgin olive oil
• 1 pound spicy Italian sausage, casings removed (see Tip)
• 8 ounces sliced cremini mushrooms
• 3 teaspoons salt
• 2 (32-ounce) containers unsalted chicken broth
• 6 cups chopped lacinato kale, leaves only (about 1 bunch)
• 2 scallions, chopped
• ¼ cup coconut aminos
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 1 cup mung bean sprouts, for garnish
• ⅓ cup chopped fresh cilantro, for garnish

In a large skillet over medium heat, heat 1 teaspoon of the avocado oil. Add the sausage and cook, using a spatula to gently break it into small, bite-size pieces, until the sausage is lightly browned and cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a bowl or plate and set aside.

In the same pan, heat the remaining 1 teaspoon avocado oil. Add the mushrooms and 1 teaspoon of the salt. Cook, stirring, until the mushrooms until tender, 5 to 6 minutes.

Pour the broth into a large stockpot over high heat. Stir in the cooked sausage, mushrooms, kale, scallions, coconut aminos, sesame oil, garlic, ginger, and remaining 2 teaspoons salt and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes.

To serve, ladle into bowls and top each with a pinch each of the mung bean sprouts and cilantro.

Tip Make sure to check the ingredients in your sausage. If you cannot find a Whole30 compliant sausage, regular ground pork with a pinch of red pepper flakes will be just as tasty.