Zuppa Toscana with Cauliflower
keto
RachelIngredients
- 1 lb. ground Italian sausage
- 6 c. chicken broth
- 10 oz. (or about 3½ cups) cauliflower florets
- 1 tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 5 oz. fresh kale, chopped
- 14.5 oz. can full-fat coconut milk
- Salt and pepper, to taste
Instructions
In a large stockpot or Dutch oven, add the Italian sausage and cook for 5-7 minutes over medium-high heat until browned. Drain the grease. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well. Bring soup to a boil. Reduce heat, cover and simmer 10 minutes. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender. Add salt and pepper to taste.
Servings: 8 servings