Nutritious Sausage Pepper soup with 7 net grams of carbs per serving.
Cuisine American, gluten-free, Low Carb
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
12ounceal fresco Roasted Red Pepper & Asiago Chicken Sausages(one package)
1cup sweet onionschopped
2cups sweet pepperssliced
1 teaspoonItalian Seasoning
15ozfire roasted diced tomatoes, canned
4cupsreduced sodium chicken broth
4 cupsfresh baby spinach
Place pot over medium high heat burner. Add oil, sausage and onions. Saute until the onions start to soften.
Add the peppers, garlic and Italian seasoning. Continue to saute until sausage it just starting to brown at edges.
Pour in the tomatoes and broth. Bring to a boil and cover. Cook for 8-10 minutes.
Shut off burner and toss in the fresh spinach. Stir until wilted. Serve promptly.
Red, yellow and orange bell peppers were chosen over green in this recipe. They are sweeter, have less aftertaste and provide a better nutrition profile than the green ones in my opinion. 9 grams carbs - 2 grams fiber = 7 net carbs per servingSWAP NOTE:You can use a higher fat Italian sausage, just omit to olive oil and fry the sausage and peppers in the rendered fat. Drain excess fat after pan-frying.