- 4 garlic cloves, sliced
- 2 tbsp olive oil
- ¼ tsp crushed red pepper
- ½ tsp whole fennel seed
- ½ pound lean Italian sausage, casings removed
- 32 ounces low-sodium chicken broth
- 28 ounces crushed tomatoes
- ½ cup basil, coarsely chopped
- 1 tsp kosher salt
- Fresh ground pepper, to taste
- 1 cup part-skim ricotta cheese
- ¼ cup grated parmesan
In a large pot, sauté the garlic in the olive oil over medium high heat for 2 to 4 minutes until softened. Add the crushed red pepper and fennel seed, and cook for 30 seconds stirring constantly. Add the sausage and cook, mashing with a fork, until sausage is well browned and broken up into small fine pieces, 4 to 6 minutes.
Stir in the broth, tomatoes and basil. Bring to a boil, then lower heat and simmer for 15 minutes. Remove from heat and season to taste with salt and pepper.
In a small bowl, blend the ricotta with 2 tablespoons parmesan and a few grinds of black pepper. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with the remaining Parmesan.
Recipe from: www.bariatriceating.com
Servings per recipe: 8
Nutrition Facts (per serving): 160 calories, 13 grams of protein, 9 grams of carbohydrate, 2 grams of fiber, 7 grams of fat