LOW CARB Creamy "Tortellini" Sausage Soup

Ingredients

• 1 link Italian Sausage (about 12 oz, sliced or crumbled)
• 1 pound Ground Chicken (or ground turkey for a leaner option)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 medium Zucchini (cut into half‑moon pieces or spiralized)
• 2 cups Cauliflower (small florets, can be riced)
• 4 cups Chicken Broth (low‑sodium; bone broth optional for extra nutrients)
• 1 cup Half‑and‑Half (for a lighter creamy texture; can substitute ½ cup heavy cream + ½ cup milk)
• ½ cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)
• 2 cups Fresh Spinach (roughly chopped; can use a 5‑oz bag)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Crushed Red Pepper Flakes (optional for a mild kick)
• 2 tablespoons Fresh Basil (chopped, added at the end)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the sausage, and cut zucchini into half‑moon pieces. Break cauliflower into small florets. Measure broth, half‑and‑half, cheeses, and seasonings.

   Time: PT5M

2. Brown Sausage and Ground Meat

   Heat 1 Tbsp olive oil in a skillet over medium heat. Add sliced Italian sausage and cook until lightly browned, about 3‑4 minutes. Add ground chicken (or turkey) and break it up, cooking until no longer pink, about 5 minutes.

   Time: PT8M

   Temperature: Medium

3. Sauté Aromatics

   Add the diced onion to the meat mixture and sauté until translucent, 3‑4 minutes. Stir in minced garlic and cook an additional 30 seconds until fragrant.

   Time: PT4M

   Temperature: Medium

4. Combine in Pot and Add Broth

   Transfer the meat and aromatics to a large pot. Add the zucchini, cauliflower, and 4 cups chicken (or bone) broth. Bring to a gentle boil, then reduce to a simmer.

   Time: PT2M

   Temperature: Medium

5. Simmer Vegetables

   Simmer the soup for 12‑15 minutes, or until the zucchini and cauliflower are tender.

   Time: PT15M

   Temperature: Low

6. Add Creamy Base

   Stir in 1 cup half‑and‑half. Heat gently (do not boil) for 3‑4 minutes until the broth is slightly thickened.

   Time: PT5M

   Temperature: Low

7. Incorporate Cheeses

   Add grated Parmesan and shredded mozzarella, stirring until fully melted and the soup is smooth.

   Time: PT4M

   Temperature: Low

8. Finish with Greens and Seasoning

   Stir in fresh spinach until wilted (about 1‑2 minutes). Add salt, black pepper, and crushed red pepper flakes. Taste and adjust seasoning.

   Time: PT3M

   Temperature: Low

9. Serve

   Ladle the soup into bowls, garnish with a sprinkle of extra Parmesan and a few basil leaves. Serve hot with low‑carb garlic bread or a side salad if desired.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

9 g

Fat

22 g

Fiber

3 g