Best Low Carb Zuppa Toscana Recipes

LOW-CARB ZUPPA TOSCANA

Low-Carb Zuppa Toscana image

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!

Provided by Jessica Grantham

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h3m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound Italian sausage (such as Jimmy Dean®), casings removed
6 slices bacon, cut into 1/2-inch pieces
1 onion, diced
3 cloves garlic, pressed
2 (32 ounce) cartons chicken broth
½ cup water
1 cube chicken bouillon (such as Knorr®)
1 teaspoon ground black pepper
5 cups chopped cauliflower florets
3 cups stemmed and chopped kale
½ cup half-and-half
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 17.1 g, Cholesterol 57.8 mg, Fat 22.5 g, Fiber 3.6 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 2564.4 mg, Sugar 5.6 g

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Olive Garden Low Carb Zuppa Toscana Soup image

Make and share this Olive Garden Low Carb Zuppa Toscana Soup recipe from Food.com.

Provided by memyselfand

Categories Very Low Carbs

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups onions
1/2 lb bacon (sugar free)
1 lb sausage (Jimmy Dean spicy works nice)
2 quarts water
3 -4 minced garlic cloves
2 chicken bouillon cubes
4 cups kale
3 -4 cups cauliflower (cut up in small pieces)
1 1/2 cups heavy cream

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.