Make a keto-friendly version of Olive Garden's Zuppa Toscana Soup
Every home cook loves a delicious and easy recipe -- add to that something that's both healthy and hearty and you've got a win any night of the week.
Food blogger Brandi Crawford joined "GMA" Saturday to share a keto-friendly soup recipe that's great leftover and very freezer-friendly.
Low-Carb Zuppa Toscana Soup
Ingredients1 lb. ground sausage - Italian sausage works best (I use mild)
3 slices bacon, sliced into smaller bits
1 cup onion chopped
3 garlic cloves, chopped
1 head fresh cauliflower, chopped
5 cups low-sodium chicken broth
1 teaspoon dried oregano
Salt and pepper to taste. I like to season it at the end so that I can taste repeatedly and adjust as necessary.
1 cup heavy whipping cream
3 cups fresh kale, stems removed parmesan for topping optional
Directions
Brown sliced bacon and ground sausage in a Dutch oven on medium-high heat.
Add in onions and garlic and cook until fragrant.
Adjust the heat to medium and add chicken broth, oregano, cauliflower, salt and pepper.
Place the lid on the pot and cook for 15 minutes.
Open the pot and add heavy whipping cream and kale.
Cool before serving.
