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Low Carbohydrate "Olive Garden" Zuppa Tuscana soup - from Jillena
1 lb ground sausage
6 - 8 slices of bacon
16 oz bag of frozen cauliflower (use fresh if you want)
4 oz cream cheese
3 tbsp. butter
1 cup heavy whipping cream
1 cup Kale
4 cups water
Garlic, salt, pepper to taste
Microwave or steam cauliflower for 10 minutes until soft. While
cauliflower is softening, cook sausage, bacon and onion together until
done, drain well. Mash cauliflower together with cream cheese and
butter. Put water and kale in soup pot and cook for about 2 minutes.
Add the meat, cauliflower mixture, and seasonings. Simmer about 5-10
minutes until kale has your desired tenderness.