Keto Zuppa Tuscana

Ingredients

• 1 lb mild Italian sausage

• 4 slices bacon

• 1 head cauliflower

• 32 oz beef bone broth (or beef stock)

• 1 small onion

• 3 cloves garlic

• 1/2 cup heavy whipping cream

• 2 cups fresh kale

• salt and pepper

• optional crushed red pepper flakes

• optional shredded parmesan cheese

Preparation Steps

1. Using a large soup pot, brown your sausage and bacon together. I chose a mild Italian sausage (without the casings) and a thick sliced bacon. I chopped the bacon BEFORE cooking it to help speed up the process of cooking, and making it easy to assemble and eat.

2. Add in beef bone broth (or beef stock or beef broth) to your cooked sausage and bacon.

3. Next, add onions, garlic, and cauliflower. For the cauliflower, try to remove as much of the stem as possible, for best flavor. I used one whole head of organic cauliflower.

4. Cover your Dutch oven and cook for about 15 minutes, until the cauliflower is tender. Add in heavy cream and kale.

5. Serve this soup with a sprinkle of Parmesan cheese and enjoy!

6. Add parmesan cheese on the top, and press down. You’re making a crust.

7. Bake for 25-30 minutes for your chicken to cook thoroughly, and then broil for the last 2-3 minutes for extra crisp.

8. Allow to cool for 10 minutes, cut and enjoy!