Keto Zuppa Toscana Soup


4 cups cauliflower (cut into small pieces)
4 cups kale (torn into bite-sized pieces)
1 lb spicy sausage
1/2 lb cooked crumbled bacon
2 quarts chicken broth (about 8 cups)
1/2 large onion (diced)
1 1/2 cups heavy cream
1 tbsp minced garlic


  • Cook the sausage on a skillet until brown, and then set aside. 
  • In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.
  • Add the chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).
  • Add the heavy cream and kale, and simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)
  • Enjoy immediately, or store in the fridge for up to 5 days.

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