Keto Zuppa Toscana
by vtoshach
dinner
Yield: 6 servingsPrep: 15 minsCook: 50 minsTotal: 1 hr 5 mins
Ingredients
You have 1 of 9
produce
- ○1 cupcauliflower florets
- ○¼ bunchspinach(tough stems removed)
- ○1 largeonion(diced)
- ○1 tablespoonminced garlic
protein
- ○4 slicesbacon(cut into 1/2-inch pieces)
- ○1 poundmild Italian sausage
dairy
- ✓1 cupheavy cream
pantry staple
- ○5 (13.75 ounce) canslow-sodium chicken broth
- ○1 ¼ teaspoonsred pepper flakes
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.