Keto Zuppa Toscana (Low-Carb Sausage & Kale Soup)

Follow the steps. Check them off as you go.

1. Step 1In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and cooked through. Break it into chunks as it cooks.Use: 1 lb Italian sausage (mild or spicy)
2. Step 2Add minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant.Use: 3 cloves garlic (minced), ½ tsp crushed red pepper flakes (optional)
3. Step 3Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.Use: 4 cups chicken broth
4. Step 4Stir in the heavy cream and black pepper. Simmer for another 5–7 minutes until slightly thickened.Use: 1 ½ cups heavy cream, ½ tsp black pepper
5. Step 5Add the chopped kale and cook for 2–3 minutes until wilted but still vibrant.Use: 3 cups chopped kale (stems removed)
6. Step 6Taste and adjust salt as needed. Serve hot.Use: Salt (to taste)