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

  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 the sausage for about 7-9 minutes until cooked through. Remove casings if necessary and break apart the sausage as it cooks. Drain any fat and set the cooked sausage aside.
2. In a large pot or Dutch oven over medium heat, cook the bacon for 5-7 minutes until cooked through. Drain any fat from the pot.
3. Add the onions and garlic to the pot and sauté for 3-5 minutes.
4. Add the chicken broth, rutabagas, salt, and pepper. Bring to a boil over high heat, then reduce the heat to low and simmer for 12-15 minutes until the rutabagas are tender.
5. Add the chopped kale and return the sausage to the pot. Simmer for 2-3 minutes until the kale is tender.
6. Stir in the heavy cream and heat through. Serve immediately and enjoy!

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