ZUPPA TOSCANA SOUP


 

I N G R E D I E N T S

  • 1 lb mild Italian Sausage
  • 4 slices thick-cut bacon
  • 32 oz Beef bone broth (or beef broth)
  • 1 small onion, diced
  • 3 cloves fresh garlic, minced
  • 1 head fresh cauliflower, diced
  • 1/2 cup heavy whipping cream
  • 2 cups fresh spinach (5 oz package), or kale
  • salt and pepper, optional
  • crushed red pepper flakes, optional
  • shredded parmesan cheese for garnish, optional
D I R E C T I O N S
  1. Using a large soup pot, brown your sausage and bacon together. Cut your bacon into bite sized pieces to make it easier to cook.
  2. Once your meat is cooked, add in beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.
  3. Once the cauliflower is softened, add in heavy cream and spinach (or kale). Cook for about 5 minutes, until spinach (or kale) is soft.
  4. Serve with a sprinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes. 

N O T E S

    • Meal Type: Lunch, Dinner
    • Serves: 4
    • Total Time: 40 min
    • Calories: 531
    • Net Carbs: 12g

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