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Italian Sausage Morning Soup Recipe


Atkins Italian Sausage Morning Soup
8g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:Italian
Cook Time:40 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

21g

Protein

16.7g

Fat

1g

Fiber

269cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tablespoonExtra Virgin Olive Oil
  • 0 1/2cup, choppedOnions
  • 1stalk, medium (7-1/2" - 8" long)Celery
  • 0 1/2cup, choppedCarrots
  • 4cupChicken Broth, Bouillon or Consomme
  • 0 1/4cupSpaghetti/Marinara Pasta Sauce
  • 0 1/4tspItalian Seasoning
  • 8ozItalian Sausage, sweet
  • 4ounceGround Beef (80% Lean / 20% Fat)
  • 1largeEgg (Whole)

DIRECTIONS

In Phase 1 and 2 leave the carrot out of this recipe; decrease the NC by about .7g per serving.
 
  1. Heat olive oil In a large saucepan over medium heat. Add the white onion, diced celery and carrots and cook until they begin to soften, about 5 minutes.
  2. Add the broth, marinara sauce and Italian seasoning. Simmer for 20 minutes.
  3. Meanwhile, mix the sausage, ground beef and egg together in a mixing bowl. Using a tablespoon, form meat mixture into balls and drop into the simmering soup. Alternatively, bake the meatballs in a 350°F oven on a jelly roll pan until brown on the outside before adding to the soup.
  4. Cook for an additional 20 minutes until the meatballs are cooked through.
  5. Season to taste with salt and freshly ground pepper and serve immediately.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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