Low Carb 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.

LOW CARB ZUPPA TOSCANA

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.

LOW CARB ZUPPA TOSCANA

Steps:

• Heat a large soup pot over medium high heat. Add diced bacon and cook until crispy about 6-10minutes. Remove and set aside to use as garnish.
• Add Italian sausage to the pot and cook until browned in the bacon grease, This takes about 3-5 minutes. Make sure to crumble the sausage as it cooks; drain excess fat if needed.
• Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add turnips and cook until tender, about 10 minutes.
• Stir in spinach and cook until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Do not boil heavy cream or it will get grainy.
• Serve immediately, garnished with bacon. Low carb bread sticks are perfect with this soup.

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.

KETO ZUPPA TOSCANA

Steps:

• Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
• Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
• Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

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.