Spicy Zuppa Toscana
October is here and that means soup season and what better way to kick it off than with a hearty, keto friendly Zuppa Toscana! I've replaced the traditional potatoes with cauliflower and zucchini, both of which turn into these awesome little broth bombs.
This is a favorite soup in our home - we end up making it once a month from October to March.
You can also catch a version of this on The Great American Recipe - Season 1.
- Author
- Brian Leigh
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Servings
- 8
- Category
Entree
- Cuisine
Americana
Ingredients
- 1 lb spicy Italian sausage
- 1 lb thick cut bacon
- 1 onion, diced
- 4 cloves garlic, diced
- 2 16 ounce containers of chicken stock
- 1 cauliflower head, diced
- 3 medium zucchinis, diced
- 3 cups spinach
- ½ cup heavy cream
- ¼ cup parmesan cheese
- salt and pepper to taste
Directions
- Break the cauliflower into florets, dice the garlic, onion, zucchini, and chop spinach, setting aside
- In a large pot over medium high heat, render the sausage until browned. Once brown and crumbly, remove the sausage to a paper towel lined plate to drain.
- Using the sausage fat, cook the bacon. Once the bacon is cooked, move to the same plate as the sausage.
- Remove enough fat from the pot until you have about 2 tablespoons left
- Using that fat, cook down the onions until translucent then add the garlic and spinach, letting cook until the spinach is wilted
- Return the sausage and bacon to the pot, as well as, the cauliflower and zucchini then cover with the chicken stock, letting simmer for about 20 minutes
- Stir in the heavy cream then add the parmesan and let cook for another 10 minutes
- Generously ladle the soup into a bowl, making sure to get all the bits and bobs.Serve hot with crusty bread
