Well, hello stranger! It’s been a while since I posted a new recipe to share. I thought tonight’s recipe was worthy given the ringing endorsement I received from the 14yo.

I always send the hub to pick her up from dance with her dinner so she can eat it on the way home. This is the text I received from her. Of course I also added pasta to her portion, but I’m still counting this as a win. 😉


1lb of mild Italian chicken sausage (removed from casings)
14 oz container of diced onions, carrots and celery mix from Whole Foods (This is obviously the lazy approach. You can also chop up your own.)
1 TBS olive oil
1 TBS minced garlic
1 TBS Italian seasoning
2 TBS tomato paste
14 oz can of fire roasted diced tomatoes
48 oz container of low sodium organic chicken stock
14 oz can of white beans
5 oz of kale
OPTIONAL: You can add a grain or pasta of choice


  1. Place sausage in soup pot and cook over medium heat, crumbling as it cooks.
  2. Once sausage is mostly cooked add olive oil and onions, celery, carrots and garlic to pan and sauté until vegetables become tender.
  3. Add remaining ingredients and cook until kale is wilted.

MACROS: I counted this as 5 portions with 24C, 7F and 11P

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