Low Carb Zuppa Toscana

Step 1

Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.

Step 2

When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.

Step 3

Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.

Step 4

Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.

Step 5

Remove from the heat and stir in the cream. Taste and add salt and pepper as needed.

Step 6

Serve immediately.