Zuppa Toscana Soup
Shared with me by: Delora S (friend)
Low carb and packed with flavor in a rich and creamy broth
Ingredients
- 1 lb. mild Italian turkey sausage (Jenni-O mild Italian)
- 4 slices thick-cut center cut bacon, cut into bite size pieces
- 32 oz. chicken stock or broth (Kitchen Basics)
- 1 small onion, diced
- 3 cloves fresh garlic, minced
- 1small-medium head fresh cauliflower, diced
- ½ cup heavy whipping cream
- 2 c. fresh baby spinach (5 oz. package)
- salt and pepper, to taste
- crushed red pepper flakes, optional
- shredded parmesan cheese for garnish, optional
Instructions
Using a large soup pot, fry bacon on low-medium heat, until crispy. Remove to a plate lined with paper towel to absorb grease. Don’t wipe out the grease.
Take whipping cream out from refrigerator, and let sit while you prepare the rest of the soup. If using when really cold, it could curdle when added to the hot broth.
Add sausage and onions to soup pot and cook until browned and cooked through. Stir in garlic and cook an additional 1-2 minutes.
Add chicken stock or broth and cauliflower; cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.
Once the cauliflower is softened, stir in heavy cream, spinach and cooked bacon. Cook for about 5 minutes, until spinach is soft.
Serve with a sprinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes.
NOTE: Serves 4