Spicy Zuppa Toscana | Brian Leigh | The Great American Recipe – B.T. Leigh's Sauces and Rubs
October is here and that means soup season and what better way to kick it off than with a hearty, keto friendly Zuppa Toscana! I've replaced the traditional potatoes with cauliflower and zucchini,...
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Cooking tools:
- Pot
- Stove
- Cutting board
- Chef's knife
- Paper towel
- Plate
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
Ingredients
- 1 lb spicy Italian sausage
- 1 lb thick cut bacon
- 1 onion, diced
- 4 cloves garlic, diced
- 2 16 ounce containers of chicken stock
- 1 cauliflower head, diced
- 3 medium zucchinis, diced
- 3 cups spinach
- ½ cup heavy cream
- ¼ cup parmesan cheese
- salt
- pepper
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