This Healthy Keto Zuppa Toscana Soup is a my version of the famous Olive Garden soup that everyone loves. From stove to bowl in 30 minutes or less.
Preheat oven to 450F. Cut cauliflower into about 1/2" pieces. Toss with olive oil and sea salt. Roast for 20 minutes. Set aside once done.
While the cauliflower is roasting. Cut 4 pieces of bacon into 1/2 inch strips. Reserve the other 6 for cooking whole. Chop the onion into small 1/2 inch pieces, peel and slice garlic thinly.
In a large heavy bottomed pot, cook the cut bacon pieces until crispy, set aside on a paper towel lined plate. Leaving the bacon grease in, cook the onions until lightly browned, about 5 minutes. Add in the garlic and cook for another 2 minutes. Add a tbsp of sea salt and all of the dried oregano.
In the same pot, add in pieces of the pork or break apart the raw pork sausage out of the casing, I just broke it down with the wooden spoon into smaller bite size pieces. Cook until no visible raw pieces are left.
Pour in the chicken stock and bring it to a boil. Season with the remaining salt. Toss in the whole box of baby kale. Cook for a minute. Add in the cooked bacon, roasted cauliflower and cook for a few more minutes. Adjust seasoning if needed.
Pour in the heavy cream, turn off the heat and cook the 6 bacon strips until crispy. Serve with a pieces of bacon per bowl. Top with red pepper flakes if you like spice.