Soup, Italian Sausage - Low Carb
This delicious Italian sausage soup recipe is a take off on a well loved classic Zuppa Toscana. Instead of using potatoes in the recipe, I have substituted baby portabella mushrooms if you want a low carb recipe. I have also found that if you would like to enjoy leftovers it is best to serve the soup over fresh baby spinach (or kale if you prefer a crispier texture) as you serve it rather than adding the spinach to the entire pot of soup near the end of cooking. I make my zuppa in a crock pot but you can also cook this on the stove top if you prefer. If cooking on stovetop your soup is ready when the potatoes are tender.
Servings: 8 servings
Equipment
- large crock pot
- sharp knife for chopping
- Cutting Board
- 10-12 inch skillet
- large utensil for cooking meat
- measuring cups, spoons
Ingredients
- 1 pound sweet Italian sausage
- 4 slices bacon
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- 2 teas dry red pepper flakes
- ½ teas celery seeds
- 2 quarts chicken broth
- 2 medium russet potatoes (skins on) sliced thin (or 8 oz. sliced baby portabella mushrooms for low carb alternative)
- fresh spinach or kale - stems removed cut in chiffonade (thickly shredded)
Instructions
- Place chicken broth in large crock pot, cover and turn on high.
- In a large skillet brown the Italian sausage and chopped bacon. Add minced garlic, onion, pepper flakes and celery seed. Cook until all meat is brown. Drain and put entire contents of skillet into crock pot with the broth.
- Add sliced potatoes (NOTE: I cut the potato in half - length wise and then slice it)
- Cook on high for one hour, mix the contents carefully and then turn the crock pot down to low and cook for another 3 hours
- Optional for Low carb recipe: After 3 hours add the sliced mushrooms.
- Add evaporated milk to crock pot.
- Cook for another hour on high.
- Serve soup over some fresh spinach or kale. This soup is also delicious with shredded Parmesan cheese sprinkled on top.
