My daughter has made this a few times for me now and it’s a super yummy low carb soup. It’s delicious without all the guilt.

Low Carb Zuppa Toscana 

Ingredients

• 16 oz Italian sausage (sweet, mild, or spicy)
• ½ lb of bacon, chopped
• Small onion, diced
• 2-3 cloves of garlic, minced
• 6-8 cups chicken broth
• 1 head of cauliflower, chopped
• Salt and pepper to taste
• 4 cups chopped kale
• 1 cup heavy whipping cream
• Parmesan cheese, grated or shreds

Instructions

1. Brown bacon in a large pot or dutch oven.
2. Remove with a slotted spoon and set aside. Keep at least 3 tablespoons of bacon grease in the pan.
3. Brown sausage in the same pot.
4. Stir in chopped onion. Cook for 5 to 6 minutes or until the onion is translucent.
5. Stir in minced garlic and cook for 1 minute, stirring frequently.
6. Add chicken broth to the pot.
7. Add cauliflower and bring to a simmer over medium heat.
8. Continue cooking until the cauliflower is almost tender, about 5 minutes, do not overcook.
9. Add the kale to the soup, and simmer for an additional 5 minutes, stirring occasionally.
10. Stir in the heavy cream and let heat through. Salt and pepper as needed
11. Ladle soup into bowls and sprinkle with Parmesan cheese & crisp bacon pieces.