Italian Sausage Soup Recipe - Low Carb & Healthy
Low carb recipe for Italian Sausage Soup which belongs to the Soups recipe category.
- 1 quarts (1.4 L) chicken broth
- 1-pound (455-g) bag frozen Italian vegetable blend
- 1 pound (455 g) Italian sausage, mild or hot, as you prefer
- medium onion, chopped
- 1 teaspoon minced garlic or 2 cloves garlic, crushed
- 2 teaspoons Italian seasoning
- 3 eggs
- 5 tablespoons (31.3 g) grated or shredded Parmesan cheese
First, put the broth in a large saucepan, cover it, and place it over high heat.
Next, put the Italian vegetable blend in a microwaveable casserole dish, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 12 minutes.
Okay, that stuff is under control.
Now, in a heavy-bottomed soup pot, start browning the Italian sausage over medium-high heat.
If the sausage is in links, slit the skins and squeeze it out, so you can crumble it; bulk sausage you can just plunk into the pot.
As a bit of grease starts to cook out of the sausage, add the onion and the garlic (you can chop the onion while the sausage is browning) and let them saute together.
When the sausage is cooked through, add the chicken broth, which should be hot by now.
Stir and add the Italian seasoning.
Let the mixture simmer while you crack the eggs into a glass measuring cup and beat them with a fork.
Pour the eggs in, a little bit at a time?pour, then stir, pour some more, and then stir some more.
This will make lovely egg shreds in your soup.
The vegetables should be done by now, so pull them out of the microwave, drain, and dump them into the soup.
Stir, let the whole thing simmer for just another minute, and serve with 1 tablespoon (6.
3 g) of Parmesan cheese on each serving.
Each with 11 grams of carbohydrates and 2 grams of fiber, for a total of 9 grams of usable carbs and 26 grams of protein.