Low Carb Zuppa Toscana
If you're a fan of the rich, creamy and hearty flavors of the classic Italian soup, Zuppa Toscana, but are looking for a low carb version, this is it! It offers the flavors of the Italian sausage combined with a delicious, creamy broth and the nutritiousness of cauliflower and kale. I promise, you will never miss the potatoes! This delicious soup has all the flavors of the classic soup without the carbs (and guilt).
Servings 6
Equipment
- 1 dutch oven or large pot
Ingredients
- 1 lb. Italian sausage (ground) Mild or spicy, depending on your preference
- 1 med. Onion
- 3 cloves Minced garlic
- 2 bags Frozen cauliflower (16 oz. each) Can also use fresh.
- 4 cups Chicken broth
- 2 cups Heavy whipping cream
- 2 cups Kale, chopped
- Salt & pepper to taste
- Red pepper flakes (optional)
- 1 tbsp Olive oil
Instructions
- Start by dicing the onion and mincing the garlic. (You can also you pre-minced) Then, wash and chop the kale. Be sure to remove the tough stems.
- In a large pot or dutch oven, heat a tbsp. of olive oil over med/high heat. Add the onions and garlic and saute for about a minute.
- Add your sausage and brown until the meat is no longer pink. Once it's ready, you'll need to drain any excess oil.
- Add 2 bags of cauliflower and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the cauliflower is tender.
- Add the heavy whipping cream and stir to combine. Let the soup simmer for another 5 minutes to heat through.
- Add the chopped kale to the pot and stir everything together. Let simmer and additional 5 minutes until the kale is wilted and tender.
- Season with salt and pepper to taste. If you want to give your soup a little bit of a kick, you can add some red pepper flakes, if desired.
- Garnish with parmesan, Colby jack or mozzerella cheese. Serve hot and enjoy!