Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
Low Carb Zuppa Toscana
This low carb soup is packed full of flavor and tastes amazing.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
6
people
Author:
Melissa Jennings
Cost:
$10
Ingredients
1
lb.
Italian Sausage, casings removed
1/2
lb.
bacon, cut into 1/2 inch pieces
1
small
onion, diched
3
whole
cloves, pressed and minced
2
32 oz.
chicken broth
1/2
cup
water
1
package
cauliflower rice
1/2
tsp.
ground black pepper
1
cup
heavy cream
4
stems
fresh kale, stemmed and chopped
1
tsp.
cayenne pepper (more or less based on your desire)
Instructions
Cook the Italian Sausage in a skillet over medium-high heat until browned and crumbled.
Drain off grease and place in bowl.
Cook bacon in the same skillet until crisp and done. Remove bacon and place into the bowl with the sausage when done but leave grease in the skillet.
Add onion and garlic and cook until tender.
In a large pot place the sausage, bacon and onion mixture.
Add the chicken broth to the meat mixture.
Simmer on low heat for 20-30 minutes.
Add cauliflower and simmer for 10 additional minutes
Add pepper, cayenne pepper, kale and heavy cream.
Simmer for 10 minutes or until kale is wilted.
Serve in a bowl and enjoy.