Faux Zuppa Tuscany Soup

Enjoy this soup favorite anytime - low carb and every bit as good as the real thing!

Ingredients:

1 package of bacon, cooked and crumbled, then set to the side

2 lb. of Italian Sausage, cooked and crumbled, then set to the side

6 garlic bulbs, minced

2 medium onions, diced

12 cups of chicken stock or broth

2 - 16 oz bags of frozen cauliflower, thawed, rinsed and chopped into smaller florets

1 - 16 oz bag of frozen kale

1 & 1/4 cups of heavy cream

2 Tbsp. parsley or Italian Seasoning

1 tsp. salt

1/2 tsp. course black pepper

1 tsp. garlic powder

1/2 tsp. of onion powder

1/2 tsp. red pepper powder

8oz. pkg. cream cheese

1/2 cup of heavy cream

Instructions:

In a heavy skillet (I prefer cast iron pan) saute chopped onion and minced garlic in olive oil until a golden brown. Place the cooked onion and garlic into a large soup pot.

Add the florets of cauliflower and the 12 cups of stock or broth to the pot. Stir in salt, pepper, garlic powder and onion powder.

Bring to a boil and then simmer on low for 1 hour. After simmering for 1 hour pour in the 1 & 1/4 cups of heavy cream and stir. Mix in cooked bacon, sausage and parsley.

Microwave the 8 ounces of cream cheese for 30 to 60 seconds to soften. Then transfer to a nonstick pan and heat on medium-low, chopping and stirring until it gets a smooth consistency. Slowly add the 1/2 cup of heavy cream, being sure to mix and stir until it has a smooth "gravy like" consistency.

-Now slowly add, 1/4 cup at a time, 2 cups of the cooked soup to your "cream cheese gravy" mixture.

-Make sure to mix each 1/4 cup well before adding more.

-Once all of the 2 cups have been mixed into the cream cheese mixture and blended well, you then add

the whole mix to the soup pot and stir, mixing it all together well.

Next, add the bag of frozen Kale. Stir it all together and let it simmer for another 30 minutes.

Serve and enjoy!