Keto Zuppa Toscana
Description
Perfect for cold nights, this comforting zuppa Toscana with bacon, Italian sausage, and spinach also happens to keto friendly.
Ingredients
•
1 pound mild Italian sausage
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1 1/4 teaspoons red pepper flakes
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4 slices bacon, cut into 1/2-inch pieces
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1 large onion, diced
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1 tablespoon minced garlic
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5 (13 3/4 ounce) cans low-sodium chicken broth
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1 cup cauliflower florets
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1 cup heavy cream
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1/4 bunch spinach, tough stems removed
Directions
1
Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
2
Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
3
Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.