3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 can (14 ounces) tomato sauce
4 cups beef or chicken broth (choose a low-sodium option for keto)
1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
1/2 teaspoon red pepper flakes (adjust to your spice preference)
Salt and black pepper to taste
2 cups cauliflower rice (substitute with regular rice if you’re not strictly keto)
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary.
Add the chopped onions, green and red bell peppers, and minced garlic. Cook for about 5 minutes until the vegetables begin to soften.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
Pour in the beef or chicken broth and cauliflower rice. Stir well and bring the soup back to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, or until the cauliflower rice is tender.
Taste the soup and adjust the seasonings as needed.
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