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Keto Zuppa Toscana

Keto Zuppa Toscana

Lily Coleman
Perfect for keto and wonderful during cold nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6
Calories 397 kcal

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
  • 13.75 ounce cans low-sodium chicken broth
  • 1 cup cauliflower florets
  • 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.