Italian Sausage Stew

Recipes

All this chilly weather we have had lately here in South Florida has me in the kitchen developing all sorts of soup and stew recipes–my family is thrilled for the change up in our normal meal routine! This recipe is “clean”, flavorful, great for those on Whole30, Keto or just desiring a healthier lifestyle while not sacrifices taste or fulfillment. Italian Sausage Stew is all MEATS & VEGGIES, the “rice” is even cauliflower.

I also love that this is a one pot meal so it doesn’t leave my kitchen a complete disaster like other dishes! That’s called a huge #momwin!!

Ingredients:

  • 1 TBSP EVOO
  • 4 slices bacon
  • 1 lb seasoned pork sausage (I used @butcherbox breakfast sausage)
  • 1 medium onion, chopped
  • 1/2 c carrots, chopped
  • 4 garlic cloves, minced
  • 2 c cauliflower, riced
  • 2 c kale, chopped and stems removed
  • 5 c chicken stock
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes (add a bit more if you love dishes spicy)

Directions:

  1. Heat EVOO in a large pot, add the bacon and cook until crispy.
  2. Once cooked, removed bacon and add the pork sausage. Crumble it into the pot as you add it. (this helps with breaking it up into bite sized pieces).
  3. Once cooked, removed the pork but leave the oil. Add in veggies and seasonings. Cook until tender.
  4. Add back in the pork sausage and the chicken stock. Simmer for 15 minutes.
  5. Next add in the riced cauliflower and the chopped kale. Cook for 10 minutes with lid on.
  6. Serve in a large bowl and top with bacon pieces.