Keto Zuppa Toscana
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

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.