Keto Zuppa Toscana

Name: Keto Zuppa Toscana
Total time: 65
Yield: 6
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

Recipe by vtoshach from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

•

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

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5 (13.75 ounce) cans low-sodium chicken broth
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1 cup cauliflower florets
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1 cup heavy cream
•

¼ bunch spinach, tough stems removed

Instructions

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