Olive Garden Low Carb Zuppa Toscana Soup

Recipe by Chef #479478
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
  • In the same skillet cook the sausage and set aside ( I put it on the back burner).
  • In a large soup/stew pan put cook onions until tender and clear.
  • Add in garlic and cook for a minute.
  • Add water and chicken boullion cubes.
  • Start to tear the bacon into bite size pieces and add to the pot.
  • Add sausage.
  • Add cauliflower.
  • Cook for 15 minutes (until cauliflower is soft).
  • Add heavy cream.
  • Add kale (I tear mine into bite size pieces).
  • Simmer for 5-10 minutes.
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