Name: Low-Carb Zuppa Toscana
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Italian sausage (such as Jimmy Dean®), casings removed - 1 pound; Bacon, cut into 1/2-inch pieces - 6 slices; Onion, diced - 1; Garlic, pressed - 3 cloves; Chicken broth - 2 (32 ounce) cartons; Water - ½ cup; Chicken bouillon (such as Knorr®) - 1 cube; Ground black pepper - 1 teaspoon; Chopped cauliflower florets - 5 cups; Stemmed and chopped kale - 3 cups; Half-and-half - ½ cup; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Low-Carb Zuppa Toscana

1. Italian sausage (such as Jimmy Dean®), casings removed - 1 pound

2. Bacon, cut into 1/2-inch pieces - 6 slices

3. Onion, diced - 1

4. Garlic, pressed - 3 cloves

5. Chicken broth - 2 (32 ounce) cartons

6. Water - ½ cup

7. Chicken bouillon (such as Knorr®) - 1 cube

8. Ground black pepper - 1 teaspoon

9. Chopped cauliflower florets - 5 cups

10. Stemmed and chopped kale - 3 cups

11. Half-and-half - ½ cup

12. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Low-Carb Zuppa Toscana

1. Stage

Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.

2. Stage

Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.

3. Stage

Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.