This soup is reminiscent of a wonderful dish I had in Courmayeur, Italy in the Italian Alps. The dish is traditionally called Zuppe Valpellinentze.

Serves 8

  • 3/4 pound Italian sausage, turkey, or chicken
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced onion
  • 2 cloves garlic, minced
  • 8 cups shredded cabbage
  • 8 cups low-sodium chicken stock
  • 4 thick slices of whole grain bread, toasted until crispy
  • 1-1/2 cups coarsely shredded Asiago Fresco
  1. Remove casing from sausage and break up into small pieces. Set aside.
  2. Place olive oil, onion and garlic in medium soup pot. Saute until onion becomes translucent, about 3 minutes. Add sausage and cook until it begins to brown. Add cabbage. Mix well. Cook 3 minutes until cabbage begins to soften. Add stock. Simmer 15 minutes.
  3. Place bread in ovenproof soup bowls or small pie plates. Add soup and top with cheese. Bake in a 425 F oven for 8 to 10 minutes, or until cheese is golden brown. Serve immediately.

Cook’s tip: You can use sweet or hot Italian sausage. If your sausage is spicy, it will provide all of the seasonings you need for the soup.

  • Calories 215
  • Calories from fat 90
  • Total fat 10 g
  • Saturated fat 3.7 g
  • Trans fat 0.1 g
  • Cholesterol 40 mg
  • Sodium 470 mg
  • Potassium 485 mg
  • Total carbohydrate 17 g
  • Dietary fiber 4 g
  • Sugars 4 g
  • Protein 14 g
  • Phosphorous 230 mg


  • 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

– from the cookbook, “The Stress Free Diabetes Kitchen,” by Barbara Seelig-Brown

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