So it’s been cold, and a bit icy here in Oklahoma since yesterday, which means that it’s perfect soup weather! 😊 This is a low-carb version of Olive Garden’s famous Zuppa Toscana soup. The original recipe was for a slow cooker, but I decided to make it in my favorite Dutch oven instead. The leftovers were just as good, if not better today!

  • 1 pound of ground sausage (I used a low-fat one)
  • 1 head of cauliflower, chopped
  • 1 medium onion, diced
  • 3 cups of kale
  • 4 cups of chicken stock
  • 3 garlic cloves, minced
  • 1/2 cup of heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Brown sausage over medium heat. Add garlic and onion, and cook until onion is translucent. Add chicken stock and bring to a slow boil. Add cauliflower, kale, and seasonings. Let it simmer until cauliflower softens, approximately 20 minutes. Pour in the heavy cream, and mix until it is fully incorporated. Turn off the heat and serve.

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