Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Italian Sausage (mild or hot, casings removed)
  • 1 medium Yellow Onion, diced
  • 2 ribs Celery, diced
  • 2 Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 (28 oz) can Crushed Tomatoes (no sugar added)
  • 1 (15 oz) can Diced Tomatoes (undrained)
  • 4 cups high-quality Chicken or Beef Broth (low sodium)
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 oz Low-Carb Tortillas or Fathead Dough cut into small squares (optional)
  • 1 cup Whole Milk Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1 large Egg Yolk
  • 2 Tbsp Fresh Parsley, chopped
  • Fresh Mozzarella balls (Bocconcini), torn

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until fully browned. Drain off excess grease.
  2. Reduce heat to medium. Add diced onion, celery, and carrot (if using). Sauté until softened, about 5-7 minutes.
  3. Add minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, diced tomatoes (with juice), and broth. Stir well to combine and bring the mixture to a simmer.
  5. Reduce heat to low, cover partially, and simmer for 20 minutes to allow the flavours to meld. Season with salt and pepper.
  6. While the soup simmers, whisk together ricotta, Parmesan, egg yolk, and parsley in a small bowl until smooth. Set aside.
  7. Stir the heavy cream into the soup base. If using the keto tortilla/dough pieces, stir them in now and simmer for 5 minutes until slightly softened.
  8. Ladle the hot soup into bowls. Dollop 1-2 spoonfuls of the ricotta mixture into the centre of each bowl. Garnish liberally with torn mozzarella and fresh parsley before serving.