Zuppa Toscana
Ingredients
- 1 Tbsp butter or ghee
- 6 slices bacon, cut into bite-sized pieces
- 1 lb Italian sausage
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1½ cups fresh cauliflower
- 4 cups chicken broth
- 2 cups chopped kale
- 1 cup heavy whipping cream or coconut cream
- ½ tsp crushed red pepper flakes
Instructions
- In a large 6-quart stock pot, melt the butter or ghee over medium-high heat. Add in the bacon pieces and cook until the desired doneness. Remove the bacon from the pan (try to leave as much bacon fat as possible), and put the bacon on a paper towel and set aside.
- Add the Italian sausage, onion and garlic to the bacon fat and cook until the sausage is browned.
- Add in the cauliflower and chicken broth. Let simmer uncovered for 20 minutes so that the cauliflower softens.
- Add in the kale and heavy cream (or coconut cream) and stir. Top with red pepper flakes, if desired, and serve immediately.
- Store leftovers in the refrigerator for up to 1 week.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
