LOW CARB ZUPPA TOSCANO

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 large bunch kale, stems removed and leaves chopped
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
2. Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is translucent.
3. Add the chicken broth to the pot and bring to a boil.
4. Reduce the heat to medium-low and stir in the heavy cream.
5. Add the chopped kale, red pepper flakes, and cooked Italian sausage to the pot.
6. Simmer for 10-15 minutes, until the kale is tender and the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

Note: You can use any type of Italian sausage you prefer, such as sweet, spicy, or mild. Also, for a thicker soup, you can use less chicken broth and more heavy cream.