Low-Carb Zuppa Toscana
Pork
Ingredients
1 pound Italian sausage (I used mild)
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 head cauliflower, cut into florets
16 oz. chicken broth
1 quart water
1 teaspoon bouillon (if desired for extra flavor)
3 cups kale or Swiss chard, chopped
1 cup heavy cream
Directions
1. In a soup pot on the stove, crumble and brown sausage over medium-high heat.
2. Add onion and garlic and cook until translucent in color. Season with salt, pepper, and red pepper flakes.
3. Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon, if desired.
4. Cook on medium heat until cauliflower is tender, about 15-20 minutes.
5. Reduce heat to low and sprinkle in chopped kale. Pour in cream and stir well. Serve hot.
Hip Tip: To make this in your slow cooker, brown the meat with onions and garlic, then place inside the slow cooker along with the broth and cauliflower. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours. Stir in kale and cream at the end. Serve hot.
Nutrition
Amount Per Serving: Calories: 450, Total Carbohydrates: 15g, Fiber: 3g, Net Carbohydrates: 12g, Total Fat: 37g, Protein: 18g