BEEB'S TUSCANO SOUP
1 pound Italian sausage
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
3 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1/2 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan cheese, optional
Remove the sausage from its casings, if necessary. Brown the sausage in a 4-quart soup pot along with the onion and garlic; drain fat. Add the broth and undrained spinach; bring to a boil. Cover and simmer 30 minutes. Add the cream and simmer a few minutes until the cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving, if desired.
Makes six 3/4-cup servings or 5-6 cups
Can be frozen
Per Serving: 366 Calories; 32g Fat; 15g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This came from Beeb at Low Carb Friends and is very tasty and a little spicy. She uses 3 Italian sausage links, 3/4 package of frozen spinach and 1/2 tablespoon of red pepper flakes instead of black pepper. Be sure to taste the soup before adding any salt. There's a lot of salt in the sausage as well as the broth. This soup is very simple and quick to make and, if you're rushed for time, it probably doesn't even need a full 30 minutes of simmering.
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