Italian Sausage Morning Soup
8.0g
Net Carbs
21.0g
Protein
16.7g
Fat
1.0g
Fiber
268
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 cup chopped Carrots
- 1/2 cup chopped Onions
- 4 cups Chicken Broth, Bouillon or Consomme
- 8 ounces Italian Sausage, sweet
- 1/4 cup Spaghetti/Marinara Pasta Sauce
- 1/4 teaspoon Italian Seasoning
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Egg (Whole)
- 4 ounces Ground Beef (80% Lean / 20% Fat)
Directions:
In Phase 1 and 2 leave the carrot out of this recipe; decrease the NC by about .7g per serving.
- Heat olive oil In a large saucepan over medium heat. Add the white onion, diced celery and carrots and cook until they begin to soften, about 5 minutes.
- Add the broth, marinara sauce and Italian seasoning. Simmer for 20 minutes.
- Meanwhile, mix the sausage, ground beef and egg together in a mixing bowl. Using a tablespoon, form meat mixture into balls and drop into the simmering soup. Alternatively, bake the meatballs in a 350°F oven on a jelly roll pan until brown on the outside before adding to the soup.
- Cook for an additional 20 minutes until the meatballs are cooked through.
- Season to taste with salt and freshly ground pepper and serve immediately.
