Name: Keto Zuppa Toscana
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Mild Italian sausage - 1 pound; Red pepper flakes - 1 ¼ teaspoons; Bacon, cut into 1/2-inch pieces - 4 slices; Onion, diced - 1 large; Minced garlic - 1 tablespoon; Low-sodium chicken broth - 5 (13.75 ounce) cans; Cauliflower florets - 1 cup; Heavy cream - 1 cup; Spinach, tough stems removed - ¼ bunch

Ingredients for - Keto Zuppa Toscana

1. Mild Italian sausage 1 pound

2. Red pepper flakes 1 ¼ teaspoons

3. Bacon, cut into 1/2-inch pieces 4 slices

4. Onion, diced 1 large

5. Minced garlic 1 tablespoon

6. Low-sodium chicken broth 5 (13.75 ounce) cans

7. Cauliflower florets 1 cup

8. Heavy cream 1 cup

9. Spinach, tough stems removed ¼ bunch

How to cook deliciously - Keto Zuppa Toscana

1 . Stage

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 . Stage

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 . Stage

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