Stacey Welton's Zuppa Toscana
16.7g
Net Carbs
26.7g
Protein
26.6g
Fat
3.8g
Fiber
422
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:
- 2 stalk large (11"-12" long) Celery
- 4 link 3 oz Sweet Italian Links Sausage
- 1 cup, grated Carrots
- 1/4 teaspoon Sea Salt
- 2 cloves Garlic
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1/4 teaspoon Rosemary (Dried)
- 1/8 teaspoon Red or Cayenne Pepper
- 1 cup Coconut Cream, canned
- 1/4 teaspoon Turmeric (Ground)
- 1 large Onion
- 1 tablespoon Olive Oil
- 2 cups chopped Kale
- 8 cups Chicken Broth, Bouillon or Consomme
- 1 small Rutabaga
Directions:
Atkins Success Story Stacey Welton riffs on an Italian restaurant favorite with this classic soup.
- Remove the sausage from the casings. Brown the sausage in a skillet with the olive oil and add the chopped onion, minced garlic, turmeric, cayenne, salt, black pepper, cumin, and rosemary. Continue to cook until the sausage is cooked through and the onions are translucent. Set aside while preparing the rest of the soup.
- Chop the celery and cube the rutabaga, set aside. In a large soup pot bring the chicken broth to a boil. Add the rutabaga and celery, bring back to a boil then simmer about 30-40 minutes or until the rutabaga is tender.
- Add the reserved cooked sausage mixture and the chopped kale. Season with the garlic and cook for about 5 minutes to get kale tender but don't over cook.
- Add the coconut cream and season with salt and freshly ground black pepper allowing to simmer for a few more minutes. Enjoy!
