Best Cauliflower Tuscan Soup Zuppa Toscana Recipes

LOW CARB ZUPPA TOSCANA

Steps:

• In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.
• Add cauliflower and chicken broth to the sausage mixture. Continue cooking over medium heat until the cauliflower is cooked through.
• Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

ZUPPA TOSCANA WITH ROASTED CAULIFLOWER {LOW CARB!}

Steps:

• Chop cauliflower into bite-sized pieces then toss with olive oil, salt, pepper and garlic powder. Roast cauliflower on a very large baking sheet (or two 13x9 pans) at 375 degrees for 25-35 minutes or until toasty brown on the bottom. Keep an eye on it because the bottom will brown waaaaay before the top has any color at all. Remove from oven; set aside. Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage in a large skillet until browned and cooked through. Drain fat; set aside. In a large stock pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon, leaving the bacon drippings in the pot. Set bacon aside. Add onion to bacon drippings in the pot then sauté for 5 minutes (add a little olive oil if necessary). Season with salt and pepper then add garlic and continue cooking for 3-4 minutes. Add chicken broth and cooked sausage, cover and simmer over medium-low heat for 20 minutes. Add cauliflower, cooked bacon and cream then continue cooking for 5 minutes. Taste for seasoning then add salt, pepper and/or garlic powder if desired. Stir in kale, cover, turn off heat and allow soup to rest for 20 minutes. Note: This is just like traditional Zuppa Toscana minus the potatoes. If you'd like to make it the traditional way, omit the cauliflower and add 5-6 small potatoes (unpeeled, sliced ¼-inch thick) when adding the chicken broth then cook until tender (if not tender after 20 minutes).

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
• In the same skillet cook the sausage and set aside ( I put it on the back burner).
• In a large soup/stew pan put cook onions until tender and clear.
• Add in garlic and cook for a minute.
• Add water and chicken boullion cubes.
• Start to tear the bacon into bite size pieces and add to the pot.
• Add sausage.
• Add cauliflower.
• Cook for 15 minutes (until cauliflower is soft).
• Add heavy cream.
• Add kale (I tear mine into bite size pieces).
• Simmer for 5-10 minutes.