ZUPPA TOSCANA SOUP
Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in a soup pot until browned. Pour a little chicken broth into your pot and scrape the bits on the bottom of the pan.
Add the rest of your chicken broth and water.
Add your potatoes and cover on medium heat to get your potatoes tender.
Once potatoes are fork-tender, add the heavy whipping cream and let simmer.
About 5 minutes before serving, stir in your spinach. Let the spinach cook down and serve with parmesan sprinkled on top.
You can replace the bacon with bacon bits. Also, you can return the potatoes with cauliflower to make them more keto-friendly. Now with me, I use more parmesan because I love cheese. I mean, I love it a lot. There are times when I add another pound of sausage and fewer potatoes.