Low Carb Zuppa Toscana Soup

Ingredients

• 1 lb. ground Italian sausage
• 4 slices thick cut bacon, diced
• 1 small onion, diced
• 5 cups chicken broth
• 2 cups water
• 5 cups cauliflower florets (medium sized head of cauliflower)
• 1 1/2 cups chopped kale
• 1 cup heavy cream
• salt and pepper to taste
• pinch of red pepper flakes
• Parmesan cheese for serving

Instructions

1. In a large dutch oven or stock pot brown the sausage until crumbled and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate and set aside.
2. Turn the pot to medium high heat and add the bacon, cooking until fat is rendered and bacon begins to crisp. Add the onion and cook an additional 2 to 3 minutes.
3. Return the sausage to the pot and pour in the chicken broth, water and cauliflower florets. Bring mixture to a boil, then reduce heat to simmer, cover and cook for 10 minutes, until the cauliflower if fork tender.
4. Stir in the kale and let cook an additional 2 minutes until softened slightly. Finally stir in the heavy cream, salt and pepper to taste and the red pepper flakes. Simmer for 2 more minutes until heated through. Enjoy with fresh Parmesan on top