Keto Zuppa with Bacon and Spinach
A low-carb take on zuppa toscana featuring Italian sausage, crispy bacon, and spinach in a garlicky cream broth with no potatoes. Hearty and satisfying with only a few net carbs per bowl.
Ingredients
- 1 lb bulk Italian sausage (hot or mild), casings removed
- 6 strips bacon strips, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 cups fresh baby spinach
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
In a large pot or Dutch oven over medium heat, cook 6 strips chopped bacon strips until crispy, about 6 minutes. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
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2
Add 1 lb bulk Italian sausage (hot or mild) (casings removed) to the pot and cook, breaking it into crumbles, until no pink remains and the internal temperature reaches 160°F (71°C), about 6 minutes. Transfer to the plate with the bacon.
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3
Add 1 medium diced yellow onion to the pot and cook in the remaining fat until softened, about 4 minutes. Add 4 cloves minced garlic cloves and 1/2 tsp red pepper flakes and cook 1 minute more.
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4
Pour in 4 cups low-sodium chicken broth and bring to a boil, scraping up any browned bits from the bottom. Reduce heat to medium-low and stir in 1 cup heavy cream.
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5
Return the sausage and most of the bacon to the pot. Simmer for 5 minutes to meld flavors.
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6
Add 4 cups fresh baby spinach and stir until wilted, about 2 minutes. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Serve topped with the reserved crispy bacon.