Recipe of the Month: Keto Zuppa Toscana

Remember cooking is done with love. No love in ordered food.

Recipe can be found: SimplyStacy.net or allrecipe.com

Keto Zuppa Toscana

Prep:

15 mins

Cook:

50 mins

Total:

1 hr 5 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 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

Directions

Instructions Checklist

• Step 1

  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.

• Step 2

  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.

• Step 3

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

Nutrition Facts

Per Serving:

397 calories; protein 18.5g; carbohydrates 9g; fat 32.2g; cholesterol 96.1mg; sodium 952.3mg.