, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Low carb Tuscan soup
Ingredients
- 1 tbsp 1 tbsp olive oil
- 1¼ lbs 550 g fresh Italian sausage, casings removed
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 3 3 garlic clove, mincedgarlic cloves, minced
- ½ cup (1 oz.) 120 ml (27 g) sun-dried tomato drained and sliced or choppedsun-dried tomatoes drained and sliced or chopped
- 1 tsp 1 tsp dried oregano
- 5 cups 1.2 liters beef broth
- 12 oz. 350 g savoy cabbage or kale, roughly chopped
- 1⁄3 cup 80 ml heavy whipping cream
- 1 oz. (52⁄3 tbsp) 28 g (85 ml) shredded Parmesan cheese
- ½ tsp ½ tsp salt or to taste
- ¼ tsp ¼ tsp ground black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned.
- Add the onion and cook until softened. Add the garlic, sun-dried tomatoes, and oregano and cook until fragrant.
- Pour in the beef broth and bring to a simmer. Cook for about 5 minutes to allow the flavors to develop.
- Stir in the Savoy cabbage and simmer uncovered until tender but still slightly firm.
- Reduce the heat to low. Stir in the heavy cream and Parmesan and heat gently until the cheese has melted and the broth is smooth and creamy. Do not boil.
- Season with salt and pepper to taste and serve warm.
Choose your Italian sausage
Both mild and spicy Italian sausage work well. Check the ingredient list and choose one without added sugar or unnecessary fillers to keep the soup low carb and gluten-free.
Choosing sun-dried tomatoes
Look for sun-dried tomatoes packed in olive oil, or choose dry-packed sun-dried tomatoes sold without oil. Many oil-packed varieties use refined seed oils such as sunflower or canola oil, so check the ingredient list if you prefer to avoid these.
Can I use ground meat instead of fresh Italian sausage?
Yes. Ground beef or turkey works well instead of Italian sausage. Since plain ground meat isn't seasoned like Italian sausage, add a little extra oregano and season to taste.
Switch up the greens
Savoy cabbage gives the soup a tender texture and mild sweetness, but regular green cabbage or kale also works well. Adjust the cooking time as needed, as kale cooks more quickly than cabbage.
Storing leftovers
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat without boiling.
