Sausage Artichoke Soup

Serves 4

Notes from the Chef

I love soups. Hot or cold, they are delicious – but also a way of using up leftovers in your pantry and fridge.

These are approximate measurements. If you like one flavor more, increase the amount a bit.

Ingredients

• 1 medium to large sweet onion, sliced
• 2 Tbsp olive oil
• Salt and pepper
• 2-4 garlic cloves, minced
• 2 tsp fresh oregano (or 1 tsp dried)
• 3 tsp fresh basil (or 1 1/2 tsp dried)
• 2 Tbsp fresh parsley
• 2 Tbsp flour
• 2 quarts low-sodium chicken broth
• 2/3 can diced tomatoes with liquid
• 4 sweet pork sausages, cooked and sliced into 1/4- to 1/2-inch slices
• 1 can artichokes, drained and cut in half
• 2-3 zucchini, cut into 1/2-inch slices (optional)
• 1-2 Portobello mushrooms, sliced about 1/2-inch thick (optional)
• Parmesan cheese (optional)

Preparation

1. In a large soup pot, sauté onion in olive oil until soft but not brown. Add salt and pepper about 1 minute into the process. Add garlic, herbs and flour. Cook for 1 minute more. Slowly add the chicken broth, stirring so as not to have lumps. Add the diced tomatoes and liquid. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
2. Sauté zucchini (optional) and mushrooms (optional) for 1-2 minutes in 2 Tbsp olive oil.
3. Remove soup pot from heat and add the sausage, artichokes, zucchini (optional) and mushrooms (optional).
4. Let soup cool to room temperature, then refrigerate overnight for up to two days.
5. Reheat soup before serving. Top with grated Parmesan cheese (optional).

Nutritional Information per Serving

• 11 g Net Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.