Warm and velvety with Italian frankfurter zest, you're going to adore this rich keto Italian wiener soup on a chilly blanketed night. Simply close your eyes and envision yourself in the Italian Alps as you eat your Keto Zuppa Toscana!
What do you envision when you hear the words smooth keto Italian frankfurter soup? To start with, I like to envision myself by a thundering fire at an antique wooden family supper table with snow falling gently through the beautiful window.
The children are grinning at one another as they make the most of their soup, and the spouse is snickering about a story he just told. At that point, I grin cheerily and glance around as I warm my hands on the sides of my bowl.
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Ingredients
- 1 tbsp butter
- 1/2 onion chopped
- 2 cloves garlic
- 4 cups chicken bone broth
- 8 oz cream cheese
- 1 lb Italian sausage (mild or hot)
- 1 14 oz can diced tomatoes
- 1 zucchini (small) chopped
- 2 cups chopped spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- parmesan cheese
- 1/4 tsp cayenne pepper (to taste)
Instructions
- Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
- Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
- Bring to a boil then lower the heat to simmer.
- Place the remaining cup of bone broth and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
- Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
- Serve topped with shredded parmesan cheese.
For More Details : bit.ly/3aKuq1I
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