Keto Zuppa Toscana

american american_region asian european french korean soup spicy savory umami hard medium

Prep

24 min

Cook

73 min

Total

97 min

Ingredients (9)

1 pound mild Italian sausage g

1 ¼ teaspoons red pepper flakes g

4 slices bacon, cut into 1/2-inch pieces g

1 large onion, diced g

1 tablespoon minced garlic g

5 (13.75 ounce) cans low-sodium chicken broth g

1 cup cauliflower florets g

1 cup heavy cream g

¼ bunch spinach, tough stems removed g

Nutrition

kcal

fat

carbs

protein

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.