Low Carb Zuppa Toscana
A quick and easy keto-friendly soup made with Italian sausage, cauliflower instead of potatoes, bacon, onion, and kale simmered in a delicious creamy broth, Enjoy!
Servings: 6
Ingredients
- 1 lb. Italian sausage
- 1/2 med. sweet onion diced
- 3 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 3 c. cauliflower florets
- 6 c. chicken broth
- 2 c. chopped kale
- 1 1/2 c. heavy cream
- Kosher salt and fresh cracked pepper to taste
- Crisp cooked bacon chopped, for a garnish
Instructions
- In a large Dutch oven over medium-high heat, brown the sausage until cooked through. Add diced onions, garlic, and red pepper flakes. Cook for 4-5 minutes stirring for frequently. Drain excess fat and return the pot to the stove.
- Add cauliflower and chicken broth to the pot. Continue cooking until the cauliflower is fork tender, about 10-15 minutes. Reduce the heat to medium, and stir in kale and heavy cream, cook for an additional 10-15 minutes. Season with salt and pepper to taste. Topped with bacon if desired.