What you’ll need:
1 pkg Italian sausage links, remove casing, chop
1 small onion, chopped
2 stalks of celery, washed and chopped
2 tblsp coconut oil
3 garlic cloves, minced
3 zucchini, peeled, slice lengthwise and slice into quarter to half inch slices
1 can tomato sauce, find one with the lowest carbs if possible
1 can beef broth
1/2 c heavy cream, optional
2 tblsp tomato paste
Granulate stevia to taste, cuts through the acid
Salt and pepper to taste
5 leaves of fresh basil, chopped
Fresh Parmesan, garnish
In small dutch oven over medium heat, sauté onion and celery in coconut oil. Cook till transparent. Add minced garlic, cook for 30 seconds and add sausage. Cook till sausage is mostly cooked through about 10 minutes. Stir in zucchini slices, add tomato sauce and beef broth. Bring to boil, reduce temp and simmer for 15 minutes.
To thicken, add tomato paste, heavy cream. Now season with salt, pepper, and a little stevia. Five minutes before serving, add fresh basil. This will preserve the basil flavor.
Garnish with freshly grated parmesan cheese and enjoy!
Nutritional Information(according to MyFirnessPal)
Net Carbs: 10.7g
I love the fresh basil flavor the most! This a great soup to have on a chilly night, and can be made into a topping for spaghetti squash. Just leave out the beef broth and you’ll have a nice thick low carb meaty Italian sauce.
This can be made dairy free by leaving the heavy cream out entirely. Which is why I mention it as optional.
Any sausage can be used, not just Italian. I used a mild Italian sausage, but you can use hot, bratwurst, or kielbasa. Turkey or chicken sausage can also be substituted.
Hop you all have a blessed week!