Low Carb Keto Italian Sausage Soup – Guest Post from Soren Schreiber Katz

• Gluten free

• Meat

  • 6 slices Bacon
  • 1 lb Italian sausage, mild or hot

• Produce

  • 1/2 tsp Basil, dried leaves
  • 2 Garlic cloves
  • 1/2 cup Onion
  • 1/4 tsp Oregano, dried leaves
  • 1 10-oz package Spinach, organic frozen

• Canned Goods

  • 4 cup Beef bone broth-or organic chicken broth or beef broth

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes

• Dairy

  • 1 cup Heavy whipping cream
  • 1 tbsp Parmesan cheese

Found on fluffychixcook.com

Description

Directions

• Cut up the bacon and take the sausage out of the casings, and brown until no longer pink. Add the chopped onion and garlic, and cook until translucent and onions are softened, about 5 min.
• Add the stock, a little at first and scrape up all the brown bits--thats GREAT FLAVOR and you cant leave it stuck to the pot, then add the remaining stock.
• Then add the spinach and let that melt into the soup.
• Stir now and then, for about 15 minutes (or longer if you forget about it).
• Add the cream and heat through, but dont boil. Nows a good time to package up for freezing.

Nutrition