ITALIAN SAUSAGE SOUP

Italian Sausage Soup

 

Soups are the perfect food for post ops because they are easily accepted by a pouch, and are full of nutrition. This one is quick and easily adapted to whatever you have in the fridge.

A handful of Revival protein chips and this makes a complete and perfect meal!

1 tablespoon olive oil
One pound Italian sausage
One clove garlic, minced
1/2 teaspoon Splenda
2 medium carrots, sliced
Two 14-ounce cans beef broth
One 14-ounce can diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
One 15-ounce can cannellini beans, drained
One medium zucchini, cubed
2 cups fresh baby spinach
Fresh Parmesan cheese

In a large saucepan brown sausage and garlic in olive oil. Stir in Splenda, carrots, broth, tomatoes, Italian seasoning, salt, and pepper. Cover and simmer for 20 minutes. Add beans and zucchini. Return to simmer, uncovered for 20 minutes or until vegetables are tender. Add spinach and cook for 2 minutes. Serve with Parmesan cheese, if desired. Makes 8 servings.

Per Serving:
Calories 151;
Protein 13 g;
Fat 5 g;
Carbs 9 g;
Sugar 2 g;
Sodium 406 mg