This low-carb and keto-friendly Zuppa Toscana Soup is a hearty and flavorful dish, featuring roasted cauliflower, Italian sausage, bacon, and spinach in a creamy broth, seasoned with garlic, chili flakes, and Parmesan.
In a bowl, toss cauliflower with olive oil, salt, and black pepper. Place on a baking sheet and roast in the oven for 35 minutes.
While the cauliflower is roasting, heat remaining olive oil in a soup pot over medium high heat, add chopped bacon, and cook until browned.
Remove bacon bites and add chopped onion. Cook for 3-4 minutes or until softened.
Add sausage and cook, stirring frequently, until browned, about 5 minutes. Season the meat with sea salt, black pepper, chili flakes, and minced garlic. Cook until fragrant - about 30-40 seconds.
Pour in chicken broth, bring to a boil, and turn the heat to low. Cover with a lid and simmer for 15 minutes.
Add roasted cauliflower, cooked bacon, and heavy cream. Simmer for an additional 5 minutes and turn off the heat.
Stir in spinach, put on the lid, and let sit for 10 minutes to wilt the spinach.