Low Carb Tuscan Cauliflower Soup

Ingredients

• 4 cups fresh cauliflowerets
• 2 cans reduced-sodium chicken broth
• 2 cups water
• 2 garlic cloves, minced
• 1 pound mild italian sausage
• 1 cup sliced fresh mushrooms
• 1 cup heavy whipping cream
• 1/4 teaspoon pepper
• 1/2 pound bacon strips, cooked and crumbled

Directions

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.
   
• Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.
   
• Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

« Back to Recipes Print Recipe