Ingredients:
- 1 lb Italian sausage (mild or spicy, based on your preference)
- 4 cups chicken broth (preferably low-sodium)
- 1 1/2 cups heavy cream
- 1/2 large head of cauliflower, cut into small florets (or 4 cups cauliflower rice)
- 1 small onion, diced
- 3 cloves garlic, minced
- 3-4 cups fresh spinach
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil (or butter)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions:
1. Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and crumbled, about 7-8 minutes. Remove the sausage from the pot and set it aside.
2. Sauté the Vegetables:
- In the same pot, add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add the garlic and sauté for another 1 minute until fragrant.
3. Add the Broth and Cauliflower:
- Pour in the chicken broth and bring to a simmer. Add the cauliflower florets (or cauliflower rice) to the pot. Let the soup simmer for about 10-15 minutes or until the cauliflower is tender.
4. Add the Cream and Seasonings:
- Once the cauliflower is tender, reduce the heat to low. Stir in the heavy cream and the red pepper flakes (if using). Add Italian seasoning, salt, and pepper to taste. Stir everything together.
5. Add the Sausage and Spinach:
- Return the cooked sausage to the pot and add the spinach. Stir until the spinach wilts and the sausage is heated through, about 2-3 minutes.
6. Simmer:
- Let the soup simmer on low heat for an additional 5-10 minutes, allowing the flavors to meld together.
7. Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy!
Tips:
- Adjust the Creaminess: For a thicker soup, you can use an immersion blender to partially blend the cauliflower, or use cauliflower rice for a smoother texture.
- Add More Veggies: If you want to add more veggies, feel free to include zucchini, kale, or mushrooms for added flavor and nutrition.
- Spice Level: If you like a spicier soup, add more red pepper flakes or use spicy Italian sausage.
Nutritional Information (per serving, makes 6 servings):
- Calories: ~300
- Carbs: ~6g
- Fiber: ~2g
- Net Carbs: ~4g
- Fat: ~25g
- Protein: ~14g
This Keto Zuppa Toscana Soup is a rich, creamy, and satisfying dish that’s perfect for a cold day. The cauliflower serves as a great low-carb substitute for potatoes, and the spicy sausage gives it plenty of flavor. Enjoy!
