Olive Garden Low Carb Zuppa Toscana Soup

• 1 1⁄2cups onions
• 1⁄2lb bacon (sugar free)
• 1lb sausage(Jimmy Dean spicy works nice)
• 2quarts water
• 3 -4minced garlic cloves
• 2chicken boullion cubes
• 4cups kale
• 3 -4cups cauliflower (cut up in small pieces)
• 1 1⁄2cups heavy cream

DIRECTIONS

1. Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
2. In the same skillet cook the sausage and set aside ( I put it on the back burner).
3. In a large soup/stew pan put cook onions until tender and clear.
4. Add in garlic and cook for a minute.
5. Add water and chicken boullion cubes.
6. Start to tear the bacon into bite size pieces and add to the pot.
7. Add sausage.
8. Add cauliflower.
9. Cook for 15 minutes (until cauliflower is soft).
10. Add heavy cream.
11. Add kale (I tear mine into bite size pieces).
12. Simmer for 5-10 minutes.