Toscana Kale Soup

Prep time: 5 minutes
Cook time: 25 minutes

Servings: 8

A hearty soup with bacon and sausage. Perfect for winter time and any time you want bacon and sausage

Ingredients

• Ground sausage - 1 pound
• Bacon (sliced into small bite sizes) - 3 slices
• Onion (chopped) - 1 cup
• Garlic (chopped) – 3 cloves
• Fresh cauliflower (chopped) - 1 head
• Low-sodium chicken broth - 5 cups
• Dried oregano - 1 tsp
• Salt – to taste
• Pepper - to taste
• Heavy whipping cream - 1 cup
• Fresh kale (with stems removed) - 3 cups
• Parmesan (for topping) - optional

Instructions

1. Add the bacon and sausage to your Dutch oven and heat over medium-high heat until they turn brown.
2. If the fat is top much you can drain off some.
3. Add the onion and cook until translucent, about 3 minutes.
4. Stir in the broth, garlic, oregano, and cauliflower.
5. Cover the Dutch oven and lower the heat to medium.
6. Cook until the cauliflower becomes soft about 15 minutes.
7. Add the kale, heavy cream, pepper, and salt.
8. Cook until the kale gets wilted.
9. Allow to cool down.
10. Serve.