Olive Garden Low Carb Zuppa Toscana Soup

1. 1

   Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.

2. 2

   In the same skillet cook the sausage and set aside ( I put it on the back burner).

3. 3

   In a large soup/stew pan put cook onions until tender and clear.

4. 4

   Add in garlic and cook for a minute.

5. 5

   Add water and chicken boullion cubes.

6. 6

   Start to tear the bacon into bite size pieces and add to the pot.

7. 7

   Add sausage.

8. 8

   Add cauliflower.

9. 9

   Cook for 15 minutes (until cauliflower is soft).

10. 10

    Add heavy cream.

11. 11

    Add kale (I tear mine into bite size pieces).

12. 12

    Simmer for 5-10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.