Sausage Artichoke Soup

Makes 6 meal sized Servings
Net Carbohydrates: 11 grams PER serving

Notes from the Chef

Soups are wonderful because YOU are in charge. It allows you to get creative AND even to use leftovers. Below are approximate measurements. If you like one flavor more increase the amount of that Item a bit.

Ingredients

  • 4- pork or turkey or chicken sausage (I use sweet) – cooked and sliced into ¼ -1/2 inch slices
  • 1 large sweet onion Sliced (thick or thin, your choice)
  • 2-3 tablespoons olive oil
  • 2-4 cloves grated garlic (depends on how much you love garlic)
  • Black pepper to taste
  • Salt to taste
  • 2 TBSP. flour
  • 2 Quarts Low sodium chicken broth
  • 2 tsp. fresh oregano (1 if you use dried)
  • 3 tsp. fresh basil (1 ½ if dried)
  • 2 TBSP. fresh parsley
  • 8 ounces can of diced tomatoes with their liquid (San Marzano is just the best)
  • 2- 14 ounce cans of Artichoke HEARTS cut in half

OPTIONAL Ingredients

  • 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
  • Preparation

    1. 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.
    2. 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.
    3. Remove from heat and add the sausage, artichokes and optional zucchini or mushroom.
    4. Cool to room temperature, then let cool in the refrigerator overnight or up to two (2) days.
    5. I usually top with grated Parmesan cheese.

    Source: Ward Alper, the Decadent Diabetic

    Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

    Soup

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