Sausage Artichoke Soup
makes about 4 full bowl servings
Net Carbohydrates Approx. 10g.
Chef’s Note: These are approximate measurements. If you like one flavor more, increase the amount a bit.
4- pork sausage (I use sweet) – cooked and sliced into ¼ -1/2 inch slices
1- medium to large sweet onion Sliced (thick or thin, your choice)
2-3 tablespoons olive oil
2-4 cloves crushed and chopped garlic (depends on how much you love garlic)
Black pepper to taste
Salt to taste
2 -Tablespoons flour
2- Quarts Low sodium chicken broth
2 teaspoons fresh oregano (1 if you use dried)
3 teaspoons fresh basil (1 ½ if dried)
2 TABLESPOONS fresh parsley
2/3 of a can of diced tomatoes with their liquid (San Marzano tomatoes are the best)
1 can of Artichokes cut in half
2-3 Zucchini cut into ½ inch slices
1-2 Portobello mushrooms sliced about ½ inch thick]
Sauté these for 1-2 minutes in 2 tablespoons of olive oil
HOW I PREPARE THE RECIPE:
In a large soup pot sauté onion in olive oil until soft but not brown. Add salt and pepper about one minute into the process.
Add garlic, herbs, and flour. Cook for one minute more. Slowly add the chicken broth stirring so as not to have lumps. Add the diced tomatoes and their liquid. Bring to a boil then reduce heat to low and cook partially covered for 30 minutes.
Remove from heat and add the sausage, artichokes and optional zucchini & mushroom.
Cool to room temperature, then let cool in the refrigerator overnight or up to two (2) days.
I usually top with grated Parmesan cheese
YOU CAN REPLACE THE MUSHROOMS AND ZUCCHINI WITH SPINACH or WATERCRESS OR KALE,