Sunday, July 1, 2012

Pasta soup for Diabetics and bariatric patients



There are few foods that satisfy like the combination of pasta, tomatoes and sausage. When I first began to share recipes I posted a wonderful sausage pasta.

However diabetics and others who have weight issues can't sit down to a big bowl of pasta. I have been experimenting with the noodles made from yam starch called Shirataki in most pasta dishes they are horrible. They just don't absorb sauce and flavor and typically ruin the dish, however they are fine in soup.

This soup is a very easy throw together soup that will satisfy the deep need for flavor without throwing you into the carb/calorie bus.

One Italian Sausage
11 cloves of garlic
6 cups chicken broth
1 cup chopped cherry tomatoes
1 cup tomato sauce (prepared is fine but none containing sugar or High Fructose Corn Syrup)
1/2 pound of fresh spinach (torn, stems removed)
4 teaspoons of grated parmesan
Italian Seasoning (use a blend, as much as you like.)
1 bag Shirataki noodles rinsed

Remove the sausage from the casing and crumble in a soup pot. Brown and drain. Set the sausage aside and put the garlic in the pot on low heat and warm til fragrant, careful not to burn. When the garlic scent is heady pour in the chicken broth, tomato sauce, chopped tomatoes and bring to a boil.

When boiling add the seasoning to taste and the torn spinach and noodles. Turn the heat off and cover. Let the spinach hang out for about 5 minutes. Serve in 4 large soup bowls dividing the sausage between them, either on the bottom or crumbled on top. Sprinkle with cheese and serve.

260 calories and only 16 grams of carb per bowl. (These will be big bowls)

You can follow with a chopped vegetable salad or something else light.

This is a flavor filled dish and very satisfying.

2 comments:

Anonymous said...

Exactly where can I discover a diabetic Mince Meat pie?
Also see my web page > Dixie Vargas

Karl Wilder, Chef said...

Dixie,

I have no idea. I would be unable to develop one as I can't abide the stuff. Try calling a gluten free bakery, they can often work with other issues as well.