Creamy Italian Sausage and Pepper Soup
30 minutes from start to finish, this low carb Italian sausage soup is great for a fall Sunday.
Ingredients
- 1 pound Italian sausage
- 2 medium green peppers
- 1 medium yellow onion
- 1 14.5-ounce can diced tomatoes
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 8-ounce package cream cheese cubed
- 3 ounces grated parmesan cheese
- salt and pepper to taste
Instructions
- Cut the green peppers into strips and the onion into slivers.
- Heat a Dutch oven over medium-high heat. Add the sausage, peppers, and onions, and cook until the sausage is browned, breaking it into crumbles as it cooks.
- Add the tomatoes and chicken broth, turn the heat down to medium, and simmer for 10 minutes, until the peppers and onions are soft.
- Add the cream cheese cubes and whisk until they melt into the liquid. Pour in the heavy cream, then add the parmesan cheese, one ounce at a time, stirring until it's melted before adding the next batch.
- Taste for seasoning, add salt and pepper if needed, then remove from the heat and serve.
- Macros per serving: 503 calories, 5 grams net carbs, 25 grams protein, 44 grams fat.