Keto Zuppa Toscana recipe

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Ingredients

1 pound mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2-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

Nutrition Info

397.3 calories
carbohydrate: 9 g
cholesterol: 96.1 mg
fat: 32.2 g
fiber: 1.4 g
protein: 18.5 g
saturatedFat: 15.5 g
servingSize: -
sodium: 952.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Reduce heat to medium. Stir in heavy cream and the cooked sausage, heat through. Mix spinach into the soup just before serving.

Recipe Yield

6 servings

Recipe Note

Perfect for keto and wonderful during cold nights.

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