This soup is similar to Zuppa Toscana at Olive Garden restaurants, but mine has diced cauliflower standing in for potatoes. I tend to use ground pork or my Homade Italian Sausage, rather than commercial Italian sausage, as I can control final sodium load as well as spices (and for fewer carbs) that way. You just need to add oregano, fennel and garlic really. But for convenience, you can certainly substitute in commercial Italian sausage if you prefer. It almost DOUBLES the sodium using the commercial sausage. Just be aware of that. This soup is delicious and we both gave it a resounding thumbs up. It will make the regular menu rounds at our house. 🙂
VARIATIONS: Substitute 1/2 c. chopped parsley for the kale; substitute diced rutabaga for the cauliflower.
INGREDIENTS:
6 slices bacon, cut into 3/4″ bits
12 oz. lean ground pork or Homemade Italian Sausage, coarsely broken up to 1/2″ chunks
2 oz. onion, chopped
1 clove garlic, minced
1½ c. coarsely chopped kale (about 3 leaves after stemming)
3 oz. cauliflower, diced to ½”-3/4″ pieces
1 oz. pimiento (half a 2 oz. jar)
3 large mushrooms, sliced or cut however you like (optional)
4 c. homemade chicken broth (32 oz.)
1 c. water
1 c. heavy cream
Dash black pepper
Dash crushed red pepper
3-4 drops Tobasco
¼ tsp. dried oregano leaves
½ tsp. fennel seed, crushed
DIRECTIONS: In a large Dutch oven or soup pot over high heat, cook the bacon. Add the pork, onion and garlic and sauté until meat is no longer pink. Lower heat to medium. Add all remaining ingredients but the cream. Simmer 5 minutes. Add cream and simmer 5 more minutes. Thicken with xanthan or gum if desired. Serve at once.
NUTRITIONAL INFO: Makes six 1-1¼c. servings, each contains:
356 cals, 30.5g fat, 5.51g carbs, 1.08g fiber, 4.43g NET CARBS, 15.6g protein, 865 mg sodium
Buttoni's Low-Carb Recipes 