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Keto Zuppa Toscana Recipe

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This recipe for Keto Zuppa Toscana, by , is from For the Love of Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nikki Pearce


4 cups cauliflower (cut into small pieces)
4 cups kale (torn into bite-sized pieces)
1 lb spicy sausage
1/2 lb cooked crumbled bacon
2 quarts chicken broth (about 8 cups)
1/2 large onion (diced)
1 1/2 cups heavy cream
1 tbsp minced garlic

Cook the sausage on a skillet until brown, and then set aside.

In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.

Add the chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).

Add the heavy cream and kale, and simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)

Enjoy immediately, or store in the fridge for up to 5 days.




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