Spicy Calabrian Chile Tomato Soup w/ Sausage and Shrimp

🧂 Ingredients

• ¼ cup Diced Carrots
• ¼ cup Diced Celery
• ¼ cup Diced Onion
• 3 cloves Chopped Garlic
• 1 tbsp Italian Seasoning
• 1 tbsp Calabrian Chiles
• 1.5 oz Dry Vermouth
• 1 cup Rao’s Marinara
• 2 Quarts Chicken Stock
• 2 cups Riced Cauliflower

  Frozen
• 6 oz Italian Sausage

  About 3 links
• 16 oz Medium Cooked Shrimp

  26/30 count
• 1 cup Chopped Kale

  Stems Removed
• ½ cup Cherry Tomatoes

  Sliced
• 1 cup Sliced Mushrooms
• ½ cup Sliced Black Olives
• ½ cup Diced Bell Peppers
• 1 cup Heavy Cream
• 2 tbsp Olive Oil
• ¼ cup Grated Parmesan
• ½ tsp Real Salt

  to taste
• ½ tsp Black Pepper

  to taste

Instructions

• 1 Over medium heat saute diced, carrots, celery, onions and garlic in olive oil
  until the veggies are slightly softened and translusent. Deglaze the pan with
  dry vermouth and chicken stock.
• 2 Add in your Calabrian Chiles, Marinara, Italian seasoning, mushrooms and kale.
  simmer for about 15 minute stirring occasionally. Once mushrooms are tender add
  heavy cream, grated parmesan, cooked italian sausage, black olives and cherry
  tomatoes.
• 3 Continue simmering, add salt and pepper as needed.Just before serving add riced
  cauliflower and cooked shrimp, continue to cook until warm. Garnish with fresh
  basil, grated parmesan, aged balsamic vinegar and crushed red chili flakes.

Nutrition Info