Low-Carb Italian Vegetable Soup

    1 hour

    If you are looking for a low-carb Italian vegetable soup, try this delicious recipe where cauliflower is used instead of potatoes.

    2 people made this

    Serves: 6 

    • 500g Italian sausage, casings removed
    • 6 slices bacon, cut into 1cm pieces
    • 1 brown onion, diced
    • 3 cloves garlic, crushed
    • 2L chicken stock
    • 1/2 cup water
    • 1 chicken stock cube
    • 1 teaspoon ground black pepper
    • 5 cups chopped cauliflower florets
    • 3 cups stemmed and chopped kale
    • 1/2 cup light cream
    • 1/4 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
    2. Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
    3. Return sausage and bacon back into the pot; stir in chicken stock, water and stock cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and cream; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

    Cook's Notes:

    I cut the bacon into the pot with a pair of scissors. They will break apart as they cook.

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