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Ingredients

1 pound mild Italian sausage 1 ¼ teaspoons red pepper flakes 4 slices bacon, cut into 1/2-inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans low-sodium chicken broth 1 cup cauliflower florets 1 cup heavy cream ¼ bunch spinach, tough stems removed

Nutrition Info

397.3 calories carbohydrate: 9 g cholesterol: 96.1 mg fat: 32.2 g fiber: 1.4 g protein: 18.5 g saturatedFat: 15.5 g servingSize: - sodium: 952.3 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes, cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic, cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth, bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
Reduce heat to medium. Stir in heavy cream and the cooked sausage, heat through. Mix spinach into the soup just before serving.

6 servings

Perfect for keto and wonderful during cold nights.