A delightful low-carb soup inspired by Tuscan flavors, perfect for a cozy meal.
Cook the bacon in a skillet until crispy, then remove and set aside.
Crisping the bacon first adds a smoky flavor to the soup.
In the same skillet, cook the sausage until browned, then set aside.
Using the same skillet retains the flavors from the bacon.
In a large pot, sauté the onion until translucent.
Cooking the onion slowly enhances its sweetness.
Add the garlic to the pot and cook for an additional minute.
Adding garlic later prevents it from burning.
Pour in the chicken broth and bring to a simmer.
Simmering the broth enhances its depth of flavor.
Add the cauliflower to the pot and cook until tender.
Ensure the cauliflower is soft enough to blend with the soup.
Stir in the heavy cream and kale, cooking until the kale is wilted.
Adding the cream at the end prevents it from curdling.
Return the bacon and sausage to the pot, stirring to combine.
Reintroducing the meats at the end keeps their texture intact.
Serve the soup hot and enjoy.
Garnish with grated Parmesan for an extra touch.
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