Keto Zuppa Toscana
Brown Italian sausage in medium pan over medium heat, set aside. In the same pan, brown bacon pieces until crisp. Cook onions and garlic in bacon fat.
1
Cook until onions are soft and translucent, about 5 minutes
Pour the chicken broth into the Dutch oven with onions and garlic, and bring to a boil over high heat.
2
Add the cauliflower and raise the heat to high. Cook until tender, about 3-5 mins depending on if you used frozen or raw
3
Reduce the heat to medium & stir in the cooked sausage & 1 cup of heavy cream for a more stew-like zuppa, 1 1/2 if you prefer soupier. Heat through
4
Add the bacon and the kale into the soup just before serving and cook ‘til the kale is bright green and softened. Add salt and pepper to taste
5
Stir all the yumminess together
Garnish with crisp bacon pieces
6
ENJOY! Head to 40Aprons.com for the full recipe! 💕
7
What you'll need
4 slices
Bacon (cut into 1/2” pieces)
1 pound
Italian Sausage
1/2 teaspoon
Crushed Red Pepper Flakes
12 ounces
Cauliflower Florets, fresh or frozen
1/2
White Or Yellow Onion
2-3
Garlic Cloves
5 cups
Chicken Stock
1/2 bunch
Curly Kale
1 - 1 1/2 cups
1/2 Cup Heavy Cream
Salt And Pepper
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.