Low-Carb Zuppa Toscana

Name: Low-Carb Zuppa Toscana
Total time: 63
Yield: 6
Ingredients: 1 pound Italian sausage (such as Jimmy Dean®), casings removed; 6 slices bacon, cut into 1/2-inch pieces; 1 onion, diced; 3 cloves garlic, pressed; 2 (32 ounce) cartons chicken broth; 0.5 cup water; 1 cube chicken bouillon (such as Knorr®); 1 teaspoon ground black pepper; 5 cups chopped cauliflower florets; 3 cups stemmed and chopped kale; 0.5 cup half-and-half; 0.25 cup grated Parmesan cheese

Recipe by Jessica Grantham from allrecipes.com

Dinner 1 Hr. 3 Mins.

Ingredients

6 servings

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1 pound Italian sausage (such as Jimmy Dean®), casings removed
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6 slices bacon, cut into 1/2-inch pieces
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1 onion, diced
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3 cloves garlic, pressed
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2 (32 ounce) cartons chicken broth
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0.5 cup water

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1 cube chicken bouillon (such as Knorr®)
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1 teaspoon ground black pepper
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5 cups chopped cauliflower florets
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3 cups stemmed and chopped kale
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0.5 cup half-and-half
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0.25 cup grated Parmesan cheese

Instructions

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.
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.
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.