Ingredients (Serves 6):

  • 1 lb Italian sausage (mild or spicy, casings removed if needed)
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups cauliflower florets (about 1 medium head)
  • 4 cups chicken broth (low-sodium)
  • 1 1/2 cups kale, roughly chopped (or spinach)
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1/4 tsp red pepper flakes (optional, for spice)

Instructions:

1. Cook the Bacon:

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the pot.

2. Cook the Sausage:

  • In the same pot, add the Italian sausage. Cook until browned, breaking it into crumbles with a spatula. Once cooked, transfer the sausage to a plate and set aside, leaving about 1-2 tablespoons of fat in the pot.

3. Sauté the Onion and Garlic:

  • Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Add Cauliflower and Broth:

  • Add the cauliflower florets to the pot, along with the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the cauliflower is tender.

5. Add Kale, Cream, and Meat:

  • Stir in the chopped kale (or spinach), heavy cream, cooked sausage, and bacon. Simmer for an additional 5-7 minutes until the greens are wilted and everything is heated through. Season with salt, pepper, and red pepper flakes, if desired.

6. Serve:

  • Ladle the soup into bowls and enjoy warm. Optionally, top with extra bacon crumbles or a sprinkle of Parmesan cheese (if not strictly dairy-free).

Nutritional Information (Per Serving, Approx.):

  • Calories: ~380 kcal
  • Carbohydrates: ~6g
  • Protein: ~17g
  • Fat: ~30g
  • Fiber: ~2g
  • Sugars: ~2g

Tips:

  • Add More Flavor: For an even richer flavor, add a splash of white wine before adding the broth, letting it cook down.
  • Make it Dairy-Free: Swap the heavy cream for coconut cream for a dairy-free version.
  • Storage: This soup keeps well in the fridge for up to 4 days and also freezes well.

This Keto Zuppa Toscana Soup with Cauliflower is perfect for a cozy meal and fits perfectly in a low-carb, keto-friendly diet!