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- 1 lb Italian sausage spicy or mild, casings removed
- ½ yellow onion chopped
- 2 cloves garlic chopped
- 4 cups cauliflower florets
- 1 tsp italian seasoning
- 6 cups chicken stock
- 6-8 cups kale chopped
- ½ cup cream
- 1 tsp glucomannan optional
- Place a heavy stock pot over medium high heat and add the Italian sausage. Break up the sausage into a large pieces or desired bite size. When the sausage is starting to brown add in the onion and stir to coat.
- Continue to cook sausage and onion for 2-3 minutes or until onion starts to soften.
- Stir in the garlic, Italian seasoning and the cauliflower florets to the sausage and onion mixture until all fully coated and combined. Pour in the chicken stock, and again, stir to fully combine.
- As the stock is coming to a boil add in the chopped kale. The kale will be quite large but will wilt down as it is stirred with the broth. Bring to a boil and then turn down to a simmer. Stir in the glucomannan if using.
- Cover for 5-7 minutes, or when the cauliflower florets are fork tender. Turn the heat off. Stir in the cream to heat all the way through. Serve and enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.