Stacey Welton's Zuppa Toscana Recipe

16.7g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.7g

Protein

26.6g

Fat

3.8g

Fiber

422.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 tablespoon Olive Oil
4 link 3 oz Sweet Italian Links Sausage
0 1/4 tsp Turmeric (Ground)
0 1/4 tsp Sea Salt
0 1/4 tsp Black Pepper
0 1/8 tsp Red or Cayenne Pepper
0 1/4 tsp Cumin
0 1/4 tsp Rosemary (Dried)
1 large Onions
2 clove Garlic
2 stalk large (11"-12" long) Celery
1 small Rutabagas
1 cup, grated Carrots
2 cup, chopped Kale
8 cup Chicken Broth, Bouillon or Consomme
1 cup Coconut Cream, canned

DIRECTIONS

Atkins Success Story Stacey Welton riffs on an Italian restaurant favorite with this classic soup.

Remove the sausage from the casings. Brown the sausage in a skillet with the olive oil and add the chopped onion, minced garlic, turmeric, cayenne, salt, black pepper, cumin, and rosemary. Continue to cook until the sausage is cooked through and the onions are translucent. Set aside while preparing the rest of the soup.
Chop the celery and cube the rutabaga, set aside. In a large soup pot bring the chicken broth to a boil. Add the rutabaga and celery, bring back to a boil then simmer about 30-40 minutes or until the rutabaga is tender.
Add the reserved cooked sausage mixture and the chopped kale. Season with the garlic and cook for about 5 minutes to get kale tender but don't over cook.
Add the coconut cream and season with salt and freshly ground black pepper allowing to simmer for a few more minutes. Enjoy!

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.