Low Carb Tuscan Soup

• 1 lb Italian sausage
• 2 lbs frozen cauliflower
• 1 lb frozen spinach
• 3 cups water
• 4 ounces bell peppers
• 1 quart chicken broth
• 2 ounces butter
• 2 teaspoons dry basil
• 1 teaspoon dry oregano
• 1/2 cup parmesan cheese
• salt

1. Brown sausage in dutch oven,.
2. While sausage is browning In a smaller pot cook cauliflower in chicken broth and butter until very tender, let cool then blend until smooth.
3. After the sausage is browned add bell peppers and cook until tender, then add spinach and 3 cups of water and bring to boil.
4. After mixture is boiling add the basil and oregano and let cook for 5 minutes.
5. Now add the blended cauliflower to the mixture and salt to taste and bring to a boil once more.
6. Serve with topping of Parmesan cheese.

italian sausage, cauliflower, frozen spinach, water, bell peppers, chicken broth, butter, basil, oregano, parmesan cheese, salt

Taken from www.food.com/recipe/low-carb-tuscan-soup-442089 (may not work)