| 11 | 35 | 555 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 600 gm | Italian pork sausage |
| 1 tbsp | Ghee (or other animal fat: tallow, pork drippings, lard) |
| 50 gm | Yellow onion (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Hot pepper (chili) flakes (optional) |
| 1 tsp | Cumin (ground) |
| 3/4 tsp | White pepper |
| 200 gm | Crushed tomatoes canned |
| 1 tbsp | Tomato paste, organic |
| 1/2 tsp | Himalayan salt |
| 900 ml | Bone broth, Organic |
In a large pan sauté the onion and garlic in the ghee until softened
Add chilli flakes, cumin, white pepper, crushed tomatoes, tomato paste and salt
Mix the bone broth into the pan and bring to the boil
Meanwhile grill or pan fry the sausages and cut into 1/4" pieces and add to the soup
Simmer the soup for another 10 minutes
Serve!
| Meat | 2 |
| Vegetables | 0.5 |
