Keto Zuppa Toscana
Perfect for keto and wonderful during cold nights.
Ingredients
- 1 pound mild Italian sausage
- 1 ¼ teaspoons red pepper flakes
- 4 slices bacon, cut into ½-inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans low-sodium chicken broth
- 1 cup cauliflower florets
- 1 cup heavy cream
- ¼ bunch spinach, tough stems removed
Instructions
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.
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.
Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.
Nutrition
- Calories
- 397.3 calories
- Fat
- 32.2 g
- Saturated fat
- 15.5 g
- Cholesterol
- 96.1 mg
- Sodium
- 952.3 mg
- Carbohydrates
- 9 g
- Fiber
- 1.4 g
- Sugar
- 3.2 g