Andouille Sausage-Vegetable Soup

Lemon-Parmesan Arugula Salad
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Ingredients

  • 2 (12-oz) pkg andouille smoked sausage links, halved lengthwise and cut into ½-inch thick slices
  • 3 Tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 cup chopped celery
  • 3 cloves garlic, chopped
  • 2 cups chopped broccoli florets
  • 1 lb asparagus, cut into 1-inch pieces
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 1 (10-oz) pkg baby spinach
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. Cook sausage in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until lightly browned. Add onion, bell pepper, celery, and garlic; sauté 3 minutes or until vegetables are tender.
  2. Add broccoli and asparagus; sauté 2 minutes. Add broth and water to pot. Bring to a boil; reduce heat, and simmer 15 minutes.
  3. Stir in spinach, and cook just until wilted. Ladle into bowls, and top with cheese. Freeze leftovers in an airtight container or zip-top plastic freezer bag.

Side Dish Ingredients

  • ¼ cup olive oil
  • 1½ Tbsp lemon juice
  • ½ tsp garlic salt
  • 1 (5-oz) pkg arugula
  • ½ cup freshly grated Parmesan cheese

Side Dish Instructions

  1. Whisk together oil, lemon juice, and garlic salt in a large bowl; add arugula, and toss. Top with cheese.

Nutritional Information

Main Side Total
Servings 6 6
Calories
380
127
507
Fat (g) 26 12 38
Sat. Fat (g) 8 3 11
Protein (g) 31 5 36
Carb (g) 8 1 9
Fiber (g) 3 0 3
Sodium (mg) 1513 249 1762

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