Keto Recipe: Italian sausage soup and a keto breadstick!

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Italian sausage soup and a keto breadstick!

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#RECIPE #Italian #sausage #soup #keto #breadstick


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10 COMMENTS

  1. Soup recipe [from here](https://explorermomma.com/creamy-keto-italian-sausage-soup/).

    Breadstick recipe [from here](https://www.lowcarb-nocarb.com/keto-italian-breadsticks-recipe/).

    #Soup!

    • 1 tbsp butter

    • 1/2 onion, chopped

    • 2 cloves garlic

    • 4 cups chicken bone broth

    • 8 oz cream cheese (**to cut carbs a bit for mine, I did 4oz cream cheese and 1/2 cup heavy cream instead**)

    • 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)

    #Steps

    1. 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.

    2. Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.

    3. Bring to a boil then lower the heat to simmer.

    4. 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.

    5. 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.

    6. Serve topped with shredded parmesan cheese.

    ……..

    #Breadsticks

    • 3 Cups (375g) Mozzarella Cheese

    • 4 Tbsp Creamcheese

    • 2/3 Cup (80g) Coconut Flour​

    • 4 Eggs

    • 1tsp Garlic Powder

    • 1Tbsp Butter

    • 1Tbsp Italian Seasoning

    • 1tsp Sea Salt

    #Steps

    1. Preheat the oven to 350F or 218C.

    2. Shred mozzarella and place it into the nonstick pot. Heat it up and while mixing it slowly with a spatula, make sure all of the mozzarella is fully melted.

    3. Once your mozzarella is fully melted, add butter and cream cheese and combine together while still hot.

    4. Switch of the heat and slowly one by one add all of the other ingredients. Keep mixing best with a plastic spatula and make sure all of the ingredients are fully combined into one dough.

    5. Add Eggs and combine fully until you get a perfect consistenc for working with dough

    6. Separate the fathead dough into 8 pieces. Take each piece and with your hand roll it into small buns. In this step, you can still work each of the bun into a more smooth consistency for you to be able to roll the breadstics easier.

    7. Let it sit for 15-30 minutes.

    8. Prepare your baking sheet covered with either a parchment paper or a silicone sheet.

    9. Once all prepared, roll each of the bun into a log and place it onto a baking sheet.

    10. Season it with extra Italian herbs and corse salt.

    11. Bake for 15 Minutes and enjoy.

    **This was my first time making a keto bread substitute and, I’m not gonna lie, I didn’t like it. I could taste the coconut too much and it was very dense. I don’t know if I did something wrong or that’s just how bread alternatives are but ??‍♀️. The soup was REALLY good though!**

    ……..

    Macros for 1/6th of soup (about 2 cups) and 1 breadstick.

    Calories: 590

    Net carbs: 11.2g

    Protein: 33.2g

    Fat: 43.1g

  2. It’s great with cauliflower florets as well. I rotate out the greens used, and my family seems to prefer collard greens over others.

  3. This looks delicious! I’ll definitely have to grab the ingredients this weekend!

  4. Yum I will definitely have to try making this soup.

    Thanks for posting it!

    Actually it reminds me that I’ve been remiss in trying to find / figure out a good Minestrone keto-ized recipe since it’s among my fav soups but have never made under keto parameters

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