bbdicorato
QR Code
Listen
Pdf
Cook the Italian sausage, onion, and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Add the garlic and cook for 30 seconds. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
Add the bacon and cook until crispy. Remove from pan.
Pour the chicken broth into the Dutch oven; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. If you want a creamy soup mash some of the cauliflower in the pot. Reduce the heat to medium and stir in the heavy cream and the cooked sausage and onion mixture; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.
Loading...