Kim’s Low Carb Zuppa Toscana

PetChef

1 tablespoon bacon fat

½ lb spicy Italian bulk sausage

½ lb mild Italian bulk sausage

1 medium onion chopped

5 cloves garlic minced

1 tsp dried oregano

½ tsp Pepper

½ tsp salt

1 head cauliflower, broken into florets

1 bunch kale, ribs removed, leaves chopped

6 cups chicken broth or bone broth

1 cup heavy cream

6 slices cooked bacon, crumbled

Shredded Parmesan for topping

In Instant Pot on medium sauté mode (or large soup pot), melt the bacon fat and add sausage. Sauté and break up the sausage until almost cooked through.

Add onion and sauté a few minutes until meat is done and onions browned a bit. Add garlic and stir one more minute.

Add cauliflower, kale, seasonings and broth. Bring to a simmer.

For Instant Pot, cook on high for 2 or 3 minutes, quick release. For soup pot, simmer 10 minutes until cauliflower is fork tender.

Stir in cream and bacon. Heat a few minutes on low sauté without boiling.

Serve with Parmesan, extra bacon and fresh basil on top.

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