Keto Zuppa Toscana

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

Add the spicy Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set the sausage aside with the bacon.

Add the chopped onion to the pot and cook in the remaining bacon grease until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth, heavy cream, and water. Bring the mixture to a simmer.

Add the sliced radishes (or chopped cauliflower) to the pot and cook until tender, about 10-15 minutes for radishes or 15-20 minutes for cauliflower.

Return the cooked sausage and bacon to the pot. Stir in the chopped kale and cook until wilted, about 3-5 minutes.

If using, sprinkle the xanthan gum over the soup while stirring constantly to prevent clumping, and simmer for a few more minutes until slightly thickened.

Season with salt, black pepper, and red pepper flakes to taste. Serve hot, garnished with extra bacon if desired.