Ingredients

• 8oz bacon
• 1lb Italian sausage links, casing removed
• 1 small onion, chopped
• 6 cloves garlic, sliced
• 7 cups chicken broth
• 1 head cauliflower, cut into florets
• 1 tsp dried oregano
• 1 tsp dried thyme
• Red chili flakes, salt and pepper to taste
• 4 cups kale or spinach
• 1.5 cups heavy whipping cream

Instructions

1. In a large pot, fry bacon until crispy over medium-high heat. Remove bacon, set aside, and remove all but 2-3 Tbsp bacon drippings.
2. In the same pot, fry sausage in bacon drippings, crumbling with wooden spoon, until browned and crumbly. Remove and set aside.
3. Add chopped onions to same pan, sauté until translucent. Add garlic, cook until fragrant.
4. Add chicken broth, cauliflower, oregano, thyme, red chili flakes, salt and pepper. Mix well and bring to a boil. Reduce heat to medium low and cook until cauliflower is fork tender, about 10-15 minutes.
5. Optional – Remove about half of the cauliflower and blend in a blender or food processor, then stir back into the pot. This thickens the soup.
6. Add about 3/4 of the meat mixture, saving some aside for garnishing.
7. Stir in kale or spinach and cook 2-3 minutes, until wilted.
8. Reduce heat to low, add heavy cream, stir nicely and allow flavors to mix together for a few minutes.
9. Taste. Add additional salt, pepper, red chili flakes, thyme and oregano as desired.
10. Serve in your favorite bowl and garnish with more bacon and sausage along.

Nutrition Information

Yield10Serving Size1Amount Per ServingCalories425Total Fat34gSaturated Fat16gTrans Fat0gUnsaturated Fat18gCholesterol92mgSodium1464mgCarbohydrates9gNet Carbohydrates6gFiber3gSugar4gProtein22g