REDEFINED ITALIAN WEDDING SOUP
Macros Per Serving (1/4 of the Soup- approx. 1.5-2 cups)
Calories: ~288 kcal
Carbs: ~22.5g
Fiber: ~5.8g
Protein: ~34g
Fat: ~11.75g
INGREDIENTS:
1 lb lean Italian chicken sausage (I used Al fresco), makes about 14- 1.5 inch meatballs
1 tbsp olive oil or avocado spray
½ onion , diced
3 celery stalks, diced
1 cup carrots, diced
4 cloves of garlic, minced (or 4 frozen cubes)
1 16oz jar of beef bone broth
2 cups water
Salt/pepper
1 tsp Italian seasoning
1 tsp Chili flakes (optional)
2 cups Banza rotini, cooked and sliced into small rounds
2 cups spinach
2 tbsp parmesan cheese, grated
Fresh Parsley
DIRECTIONS:
1. Make about 14- 1 inch meatballs from the sausage. Place on a plate and put in freezer to harden.
2. Heat a heavy bottom soup pot over medium high heat. Add olive oil or avocado spray. Sauté onions, carrots, celery until tender. Add garlic and stir until fragrant. Add salt/pepper and Italian seasoning. Stirring until flavors combined.
3. While veggies sauté, cook pasta according to package. Drain, wash, and slice into small rings.
4. Add bone broth and water to pot with veggies. Bring to a boil. Reduce to simmer and add meatballs. Cook for approximately 10-15 minutes or until meatballs are almost cooked through.
5. Add sliced pasta back to pot with meatballs. Stir. Add spinach and let wilt. Taste and season with salt, pepper, and chili flakes.
6. Spoon into bowls. Top with fresh grated cheese and parsley. Enjoy!
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