A keto version of a classic Zuppa Tuscana; a hearty Italian soup made with spicy sausage, cream and kale.
16ozhot Italian sausagebulk or meat taken out of the casing
1large headcauliflowercut into bite sized pieces
1tspcrushed red pepper flakesmore or less to taste
1cupheavy whipping cream
salt and pepperto taste
parmesan cheeseoptional, for garnish
In a dutch oven, crumble the sausage into small pieces into a dutch oven over high heat. Add in the pancetta. Brown the meat for about 5-6 minutes, until pancetta is crisp and fat is rendered.
Add onion and garlic to the pot and cook for an additional 5 to 6 minutes or until the onion is translucent.
Add chicken broth, water, cauliflower, and red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp fork tender (it should not be too soft at this point because the soup will continue to simmer).
Add the kale and heavy cream to the soup, and simmer for an additional 5-10 minutes, until kale is soft. Season to taste with salt and pepper.
Serve warm and top with parmesan cheese, if desired.