Low Carb Olive Garden Zuppa Toscana Soup

Low Carb Olive Garden Zuppa Toscana Soup

Ingredients

• 1 lb italian sausage ((I used mild))
• 1 onions (chopped)
• 3 clove garlic ((I used mild))
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 head cauliflower ((I used mild))
• 16 oz chicken broth
• 1 quart water
• 1 tsp bouillon ((I used mild))
• 3 cup kale ((I used mild))
• 1 cup heavy cream

Instructions

1. In a soup pot on the stove, crumble and brown sausage over medium-high heat.
2. Add onion and garlic and cook until translucent in color.
3. Season with salt, pepper, and red pepper flakes.
4. Reduce heat to medium and add cauliflower florets, broth, and water.
5. Stir and add Bouillon, if desired.
6. Cook on medium heat until cauliflower is tender, about 15-20 minutes.
7. Reduce heat to low and sprinkle in chopped kale.
8. Pour in cream and stir well.
9. Serve hot.