Italian Sausage Soup

I made a low carb version of the famous Zuppa Toscana Italian Sausage Soup.  It comes together with very little prep time, it eats like a meal–and it freezes well. In fact, it tastes even better the next day.

What You'll Need

– Olive Oil – Hot or Mild Italian Sausage – Onions – Minced Garlic – Frozen Riced Cauliflower – Frozen Spinach – Water – Ground Black Pepper – Kosher Salt – Heavy Whipping Cream – Parmesan Cheese – Cheese for garnishing

How to make Italian Sausage Soup

1.  Set out the cauliflower and spinach to thaw. Chop the onion, and mince the garlic. 2. Heat a 3 quart pot on medium high. Add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef. 3. Add in the onions and garlic and mix well. 4. Add in the cauliflower and kale.

How to make Italian Sausage Soup

5. Add in 2 cups of water and place a lid on the pot. Allow the soup to come to a boil, about 7-8 minutes. Cook for another 2-3 minutes. 6. Slowly pour in the cream. Add in the shredded parmesan cheese. Allow the soup to come to a boil again. 7. Serve 2 cups per serving, with additional cheese as desired.

For whole recipe and other nutritional information, click the link below!