KETO ZUPPA TOSCANA RECIPE

Prep Time: 10 Minutes

Cooking Time: 40 Minutes

Total Time: 50 Minutes

Ingredients:

• 1 Pound Hot Italian Sausage
• 5 Ounces Pancetta
• 6 Cups Chicken Bone Broth
• 1 Bunch Organic Kale
• 1 Medium White Onion
• 3/4 Cup Heavy Whipping Cream
• 5 Cloves Garlic
• 2 Stalks from Cauliflower
• 1/4 Teaspoon Himalayan Pink Salt
• 1/4 Teaspoon Ground Black Pepper
• Shredded Parmesan Cheese for Topping (Optional) 

Instructions: 

1. Heat up a Large Stock Pot or Dutch Oven on the stove to Medium-High Heat.
2. Take 1 Pound of Spicy Italian Sausage (it just doesn’t taste the same with Sweet Italian Sausage), and remove it from it’s casing and put into the pot, along with 5 Ounces of Diced Pancetta (or Chopped Bacon if preferred). Saute the meats until the Italian Sausage is browned, and mince them up while cooking by using your spoon.
3. Once the meats are browned, strain them out of the pot, leaving the grease behind.
4. Place a whole Medium White Onion diced into the pot and coat in the greases from the meats. Allow to cook for 3-5 minutes until aromatic.
5. Add in the Pressed Garlic to the Onions and season with the Salt and Pepper, book for about 1-2 minutes more.
6. Add in the Chicken Bone Broth and Chopped Cauliflower stalks. Simmer on medium for 20-25 minutes, stirring at least a couple times during the process.
7. Add the Chopped Kale, and allow to cook for 3 to 5 minutes to wilt the Kale a little bit.
8. Add the Sausage and Pancetta back into the Pot, along with the Heavy Whipping Cream. Simmer for about 5 minutes more.
9. Serve right away for best results, and optionally top with shredded or grated Parmesan Cheese.