ITALIAN SAUSAGE AND SPINACH SOUP

SERVINGS: 6

EGG-FREE, NUT-FREE, SOY-FREE

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

ITALIAN SAUSAGE AND SPINACH SOUP

MACROS:

Fat: 72%

Carbs: 10%

Protein: 18%

PER SERVING:

Calories: 424

Total Fat: 33 g

Total Carbs: 10 g

Net Carbs: 7 g

Fiber: 3 g

Sugar: 2 g

Sugar Alcohol: 0 g

Protein: 18 g

Ingredients:

2 tablespoons extra-virgin olive oil
1 pound bulk hot Italian sausage
1 cup diced onion
3 cloves garlic, minced
1 (12-ounce) package frozen riced cauliflower, thawed
1 (12-ounce) package chopped frozen spinach, thawed
4 cups chicken broth
½ cup heavy whipping cream
½ cup shredded Parmesan cheese, plus more for garnish
2 teaspoons black pepper
1½ teaspoons kosher salt

Directions

HEAT A LARGE saucepan on medium-high heat; add the oil. Once hot, add the sausage and cook, breaking up the meat with a wooden spoon, until sausage is browned, 5 to 6 minutes.

Add the onion, garlic, cauliflower, spinach, and broth. Stir to combine. Cover and bring to a boil. Reduce heat and cook for 2 to 3 minutes.

Add the cream and the ½ cup Parmesan cheese. Heat to a simmer, stirring occasionally, until heated through and cheese is melted, 3 to 4 minutes. Stir in the pepper and salt.

Serve with additional cheese, if desired.

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ITALIAN SAUSAGE AND SPINACH SOUP
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