Keto Zuppa Toscana Soup

Ingredients

• Italian sausage

  Pork, raw

  12 oz or 340g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 ½ cup or 840g

• Rutabagas

  Raw

  2 cup, cubes or 280g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Kale

  Scotch, raw

  2 cup, chopped or 134g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

Directions

1. In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. (If sausage is in casing remove casings and break apart into pieces as you cook it.) Drain any fat from the pan and set cooked sausage aside.
2. In a large pot or dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from pot.
3. Add the onions and garlic and saute for 3-5 minutes.
4. Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
5. Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
6. Add the heavy cream and heat through. Serve immediately and enjoy!

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