Keto Zuppa Toscana

Keto Zuppa Toscana:

This soup relies on cauliflower florets rather than high-carb potatoes to soak up the savory, spicy broth.

Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients:
1 lb spicy Italian sausage (casing removed)
4 slices bacon (chopped)
1/2 medium onion (diced)
3 cloves garlic (minced)
4 cups chicken bone broth
1 medium head cauliflower (cut into small florets)
2 cups fresh kale (stems removed, chopped)
3/4 cup heavy cream
Salt, black pepper, and red pepper flakes to taste

Instructions:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the grease in the pot.
Add the spicy Italian sausage to the bacon fat. Break it apart with a wooden spoon and brown until fully cooked (about 5-7 minutes). Remove sausage and set aside with the bacon.
Add diced onion and minced garlic to the remaining fat. Sauté for 2-3 minutes until soft and fragrant.
Pour in the chicken broth and bring to a simmer. Add the cauliflower florets, cover, and cook for 10-12 minutes until the cauliflower is fork-tender.
Reduce heat to low. Stir in the cooked sausage, heavy cream, and chopped kale. Let it simmer uncovered for 3-5 minutes until the kale is wilted.
Season with salt, pepper, and red pepper flakes. Serve hot garnished with the saved crispy bacon.

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