Keto Zuppa Toscana

1. 1

   Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.

2. 2

   Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.

3. 3

   Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.