fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Pork + Kale Soup

  • Total Time: 30 minutes


Warm, tasty, and chocked full of the keto friendly fat! This double pork + kale soup is a winner and will keep you coming back over and over!

Macros Per Serving: Calories: 380 Net Carbs: 5g Protein: 12g Fat: 35g


Units Scale
  • 1 pound of Italian sausage
  • 1/2 tsp of red pepper flake
  • 8 oz kale ( no stems)
  • 3 cups of chicken broth
  • 2 cups of water
  • 3/4 cup of white onion
  • 1 clove of garlic
  • 4 strips of bacon
  • 1 cup heavy cream
  • 1/2 tbsp + 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


  1. 1. Prep kale by washing. If fresh strip leaves from stem and rough chop into bite size pieces. If you using a pre-packaged pre-washed fresh bag it will probably have stems. You can leave them if you choose, but I like to remove them. Then chop up onion and finely mince garlic and set aside.
  2. 2. Remove casing and break up the Italian sausage links into a cold large pot with wooden spoon or fingers to get bite size pieces and add red pepper flake. NOTE: You can buy 1 lb of sausage without the casing also.
  3. 3. Turn on burner to medium heat and cook the sausage through until no longer pink.
  4. 4. Once sausage is fully cooked, remove from pot and place in a bowl. Set aside until ready to add back into the pot.
  5. 5. Use kitchen shears to cut up pieces of bacon and add directly into the pot, and cook until nice a crispy.
  6. 6. If you’d like a little bit of crunch on top reserve 1/4 of bacon and drain on paper towel and set aside. Otherwise leave it all in pot.
  7. 7. Add chopped white onion and cook until translucent. Add garlic when onions are almost translucent to avoid burning.
  8. 8. Add salt, pepper, onion powder, and garlic powder.
  9. 9. Add both water and chicken broth and bring to a strong simmer. Immediately add all of the kale and mix everything around.
  10. 10. Once you stir, allow to cook for about 15-20 minutes or until the kale is tender, especially if you have stems attached to kale.
  11. 11. Add Italian sausage and stir. Then add heavy cream and stir around for about 30 seconds to reduce “milk” taste from the heavy cream.
  12. 12. Plate up and enjoy! Optional: Top with a little Parmesan cheese


Purchase pre-cut and washed kale.
I like to remove the thick stems in the pre-packaged bag but it’s not necessary because it takes an extra 5 minutes or so of prep. If you choose to leave the stems weigh it out to use only 8 oz of kale from the bag. With stems longer cooking time also.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes


  • Serving Size: 6
  • Calories: 380
  • Fat: 35