Zuppa Toscana Low-Carbalicious

With the cold weather this week soup was on the menu. And one of our favorite soups. It’s a meal that is filling, suprising, delicious and healthy. If you have ever had the Zuppa Toscano at Olive Garden then you will be familiar. This recipe simply takes out the starchy, white potatoes and replaces it with cauliflower and it works; it really works. We love it. It can easily be taken to potlucks in a crockpot or kept in a dutchoven in your fridge for a couple of days. We always double it and take it for lunch and eat on it as leftovers. It’s the perfect winter addition to your menu. It still tastes super indulgent and comforting without the extra carbs and calories. Eat it completely guilt-free and have seconds because you will want to.

Ingredients:

Yields 4 servings

• 1 lb mild Italian Sausage

• 4 slices thick-cut bacon (optional, but really brings the flavor)

• 32 oz Beef bone broth (or beef broth or chicken broth)

• 1 small onion, diced (optional)

• 3 cloves fresh garlic, minced

• 1 head fresh cauliflower, diced

• 1/2 cup heavy whipping cream

• 2 cups fresh spinach (5 oz package), or kale

• salt and pepper, optional

• crushed red pepper flakes, optional

• shredded parmesan cheese for garnish, optional

Directions:

1. Using a large soup pot or dutch oven, brown your sausage and bacon together. Cut your bacon into bite sized pieces to make it easier to cook.

2. Once your meat is cooked, add in beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.

3. Once the cauliflower is softened, add in heavy cream and spinach (or kale). Cook for about 5 minutes, until spinach (or kale) is soft.

4. Serve with a spinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes.

XO,

LE