The Keto RN Zuppa Toscana

Ingredients:

The Keto RN Zuppa Toscana

1 pound ground Italian sausage

1/2 medium onion, diced

1/4-1/2 teaspoon crushed red pepper

3  cloves garlic, minced

6 slices bacon, cooked and crumbled

8 cups chicken broth, (I used homemade bone broth, but you can use whatever you have. 

4 cups cauliflower florets

1-1/4 cup heavy cream

5 cups spinach

3/4  teaspoon xanthan gum

Ingredients:

Cook the Italian sausage, onion, and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Add the garlic and cook for 30 seconds.

Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. If you want a creamy soup mash some of the cauliflower in the pot. 

Reduce the heat to medium and stir in the heavy cream and the cooked sausage and onion 

Add the spinach into the soup a couple of minutes before serving and let it wilt. 

If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. 

Top with bacon and serve.

Serves 10

Nut Info:

Cals: 307 Carbs: 4g Fat: 10g Fiber: 1g