With Italian turkey sausage this isn’t exactly traditional Vietnamese, but it has Vietnamese inspired flavors and my husband said he liked it better than my Pho so we’re just gonna call it “Vietnamese”. Feel free to use pork Italian sausage or even just ground turkey or ground pork in place of the turkey sausage. For a more filling meal, you could add rice noodles to the soup but I go mostly grain-free these days so I kept it light. We loved the flavors in this soup and will definitely be eating it on the regular.

To make this #dinnerdoneby9am, fully prepare the soup in the morning without adding the kale, scallions and cilantro, refrigerate all day, then re-heat and add the kale, scallions and cilantro just before serving.

-2 Tbsp vegetable or coconut oil
-1 lb Italian turkey sausage
-1 onion, thinly sliced
-8 oz sliced mushrooms
-1 inch chunk ginger, peeled and minced
-4 cloves garlic, minced
-8 cups chicken broth
-2 Tbsp chili garlic sauce
-2 Tbsp soy sauce
-sesame oil
-3 cups chopped kale
-scallions and cilantro for garnish

Heat a large pot over medium heat, add oil and sausage. Cooking, breaking up with a wooden spoon, until meat is mostly cooked through. Add onion and mushrooms, cook 5 minutes, stirring intermittently. Add garlic and ginger, cook 5 minutes, stirring intermittently. Add broth, chili garlic sauce, soy sauce and sesame oil, bring to a boil. Add kale, reduce heat and simmer 5 minutes. Serve with scallions and cilantro for topping.