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Spicy Tuscan Soup
1 pound Italian sausage
1 pound Andouille Sausage diced
1 small onion, diced, 2 1/2 ounces
3 cloves garlic, minced
5 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan or pecorino-romano cheese, optional
Remove sausage from casings. Brown sausage in a medium soup pot along with onion and garlic; drain fat.
Add Andouille sausage and brown 2 more minutes, stirring occasionally.
Add broth and undrained spinach; bring to a boil.
Cover and simmer 30 minutes.
Add cream and simmer a few minutes until cream is heated.
Season to taste.
Sprinkle a little cheese over each serving, if desired.
Makes 12 servings
Very low carb. Spicy. Very, very tasty. You can substitute Beet
Greens or Kale for the Spinach. The hardest part about this soup is
browning the sausages.
1 pound Italian sausage
1 pound Andouille Sausage diced
1 small onion, diced, 2 1/2 ounces
3 cloves garlic, minced
5 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan or pecorino-romano cheese, optional
Remove sausage from casings. Brown sausage in a medium soup pot along with onion and garlic; drain fat.
Add Andouille sausage and brown 2 more minutes, stirring occasionally.
Add broth and undrained spinach; bring to a boil.
Cover and simmer 30 minutes.
Add cream and simmer a few minutes until cream is heated.
Season to taste.
Sprinkle a little cheese over each serving, if desired.
Makes 12 servings
Very low carb. Spicy. Very, very tasty. You can substitute Beet
Greens or Kale for the Spinach. The hardest part about this soup is
browning the sausages.
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