Best Olive Garden Low Carb Zuppa Toscana Soup Recipes

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LOW CARB ZUPPA TOSCANA



Low Carb Zuppa Toscana image

Low Carb Zuppa Toscana is packed with sausage, cauliflower, and kale for a lower-carb version of Olive Garden's Zuppa Toscana soup. This twist on the classic is one you'll want to make over and over!

Provided by Jamie

Categories     Soup

Time 50m

Number Of Ingredients 8

1 pound ground sweet Italian sausage
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
24 ounces cauliflower florets
48 ounces chicken broth
2 cups kale, chopped
12 ounces heavy cream

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.

Nutrition Facts : Calories 389 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1402 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LOW CARB ZUPPA TOSCANA



Low Carb Zuppa Toscana image

Zuppa Toscana - just like at Olive Garden but without all the carbs. My family had no idea they were eating turnips instead of potatoes in this low carb soup recipe!

Provided by Karly Campbell

Categories     Soups

Time 40m

Number Of Ingredients 9

1 pound spicy Italian sausage
4 slices bacon, diced
1 yellow onion, diced
3 cloves garlic, minced
6 cups chicken broth
2 turnips, sliced, about 10 ounces total
4 cups chopped kale
1 cup heavy cream
Salt and pepper

Steps:

  • Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.
  • When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.
  • Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  • Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.
  • Remove from the heat and stir in the cream. Taste and add salt and pepper as needed.
  • Serve immediately.

Nutrition Facts : Calories 295 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, ServingSize 1 bowl, Sodium 599 grams sodium, Sugar 4 grams sugar

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

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.

Nutrition Facts : Calories 508.5, Fat 46.1, SaturatedFat 20.2, Cholesterol 113.5, Sodium 1043.8, Carbohydrate 11.5, Fiber 2, Sugar 2.3, Protein 13.5

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

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

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