Spicy Zuppa Toscano
Rated 5.0 stars by 2 users
October is here and that means soup season and what better way to kick it off than with a hearty, keto friendly Zuppa Toscano! 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:
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
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