Low Carb Rustic Italian Vegetable Soup Recipe
Prep Time
10 minutes
Total Time
45 minutes
Yield
10
servings
Ingredients
- 8 cups chicken broth (or bone broth)
- 2 cups water
- 2 tablespoons chicken bouillon
- 1 tablespoon vegetable bouillon
- 1 bay leaf
- 4 cups cauliflower (separated into bite-sized pieces)
- 1 pound ground Italian sausage
- ¼ cup olive oil
- 4 garlic cloves (minced)
- 2 reds bell pepper (diced)
- 8 oz baby bella mushrooms (sliced)
- 2 cups kale (chopped)
Nutrition Info Per Serving
Serving Size
2 cup
Carbohydrates
8
g
Protein
10
g
Fat
17.5
g
Calories
223
Scouting for the perfect soup for dinner tonight? Try our rustic italian vegetable soup? Prepare this tasty recipe next time you have an urge for a tasty and hearty soup. Made with only a few ingredients, this low carb rustic italian vegetable soup is effortless to make and exceptionally mouthwatering while also a excellent choice for a low carb lifestyle.
Instructions
- In a large stock pot, bring the chicken broth, water, bouillon, bay leaf, and cauliflower to boil. Reduce the heat and simmer.
- Meanwhile, in a large frying pan, brown the sausage, drain and set aside. Return the skillet to the stove top and add a ¼ cup of olive oil, garlic, red bell peppers, and mushrooms. Cook until the peppers are translucent and the mixture is beginning to brown.
- Add the vegetables and sausage to the soup and simmer for 30 minutes. Then, add the kale. After 5 minutes, remove from the heat and serve.