Low Carb Keto Zuppa Toscana Soup Recipes

LOW CARB KETO ZUPPA TOSCANA SOUP

Steps:

• Slice uncooked sausage into small pieces and brown in your soup pot with a tablespoon of olive oil
• Remove the sausage from the pot and add onions, garlic, and red pepper flakes. Cook until translucent.
• Add chicken broth and water to pot and stir well - scraping all the bits of the bottom of the pot.
• Place sausage back in the pot along with the cauliflower and simmer for about 30 minutes until the cauliflower is tender.
• While the soup is cooking, brown bacon in a separate skillet and cut into small pieces.
• When the cauliflower is soft, add kale and the heavy cream to the pot. Stir well.
• Add salt and pepper to taste.
• Top with bacon and serve with crusty bread and/or crackers. Leave out if you'd like to keep this dish low carb.

KETO ZUPPA TOSCANA SOUP

Steps:

• Using a large soup pot (like this dutch oven), brown your sausage and bacon together. Cut your bacon into bite sized pieces to make it easier to cook.
• Once your meat is cooked, add in beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.
• Once the cauliflower is softened, add in heavy cream and spinach (or kale). Cook for about 5 minutes, until spinach (or kale) is soft.
• Serve with a spinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes. ENJOY!

KETO ZUPPA TOSCANA SOUP

Steps:

• In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
• Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
• Add in cauliflower, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
• Reduce heat and simmer uncovered 6-7 minutes or until cauliflower is tender.
• Stir in heavy cream and pepper and let simmer 2 minutes.
• Garnish with bacon and parsley.

KETO ZUPPA TOSCANA SOUP RECIPE

Steps:

• In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
• In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
• Add the onions and garlic and saute for 3-5 minutes.
• Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
• Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
• Add the heavy cream and heat through.

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.