Low Carb Zuppa Toscana

Name: Low Carb Zuppa Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb. bulk mild Italian sausage; 1 teaspoon red pepper flakes; 1/2 lb. bacon, diced; 1 small onion, diced; 64 ounces chicken broth; 1 medium head cauliflower, chopped into bite-size pieces; 1 small bunch kale, stems removed and leaves chopped (about 3-4 cups); 1 cup heavy whipping cream

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Cost: $4.17 /serving

Author : Jamie Sherman

soup low carb dinner

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb. bulk mild Italian sausage1 teaspoon red pepper flakes1/2 lb. bacon, diced1 small onion, diced64 ounces chicken broth1 medium head cauliflower, chopped into bite-size pieces1 small bunch kale, stems removed and leaves chopped (about 3-4 cups)1 cup heavy whipping cream

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Instructions

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Step 1

In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.

Step 2

Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.

Step 3

Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.

Step 4

Add the chicken broth. Bring to a boil.

Step 5

Add the cauliflower and kale; lower the heat to medium and cook about 15-20 minutes, or until the vegetables are tender.

Step 6

Add the reserved bacon and sausage to the pot.

Step 7

Stir in the cream. Heat through.