Tuscan Soup Recipe - Low Carb & Healthy
Low carb recipe for Tuscan Soup which belongs to the Soups recipe category.
- 16 ounces (455 g) hot Italian sausage links
- 2 quarts (1.9 L) chicken broth
- 1 cup (240 ml) heavy cream
- head cauliflower, sliced -inch (6 mm) thick
- 6 cups (120 g) chopped kale
- teaspoon red pepper flakes
- 2 cloves garlic, crushed
First, saute the sausage until it's done.
Remove from your skillet and let it cool a little.
Meanwhile, start heating the chicken broth and cream in a big, heavy-bottomed saucepan over medium heat.
Add the cauliflower and the kale to the soup.
Okay, your sausage is cool enough to handle! Slice it on the diagonal, about inch (1.
3 cm) thick.
I like to cut each slice in half, too, to make more bites of sausage, but that's not essential.
Put the sliced sausage in the soup.
Stir in the red pepper flakes and the garlic.
Turn the burner to lowest heat and let the whole thing simmer for an hour, stirring now and then.
Each with 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.