Lowcarbzuppatoscano Recipes

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LOW CARB ZUPPA TOSCANA SOUP - KETO, GLUTEN FREE, DAIRY FREE, PALEO



Low Carb Zuppa Toscana Soup - Keto, Gluten Free, Dairy Free, Paleo image

Provided by Kyndra Holley

Time 1h15m

Number Of Ingredients 12

6 slices bacon, chopped
2 tablespoons butter (butter flavored coconut oil for dairy free)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, minced
Sea salt and ground black pepper
1 pound bulk ground Italian sausage (I get my meat here)
Pinch of red pepper flakes
6 cups chicken stock
1 small head cauliflower, cored and cut into small florets (about 4 cups)
1 cup heavy cream, more to taste (coconut milk for dairy free, paleo, and Whole30)
2 packed cups fresh spinach or kale
Grated parmesan cheese, for serving (optional)

Steps:

  • In a large Dutch oven or stockpot over medium heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving 2 tablespoons of the drippings in the pot.
  • To the bacon drippings, add the butter, onion, garlic, and a pinch each of salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
  • Add the Italian sausage and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes. Drain excess grease from pan.
  • Pour the stock into the pot and bring to a boil over medium-high heat. Add the cauliflower.
  • Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
  • Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken. Add the cooked bacon to the soup. Taste and add more salt and pepper, if needed.
  • Store leftovers in the refrigerator for up to 1 week. To reheat, add soup and a little extra cream to a sauce pan and warm on the stovetop.

Nutrition Facts : ServingSize 1 cup, Calories 283 calories, Fat 22g, Carbohydrate 4.5g, Fiber 1.4g, Protein 13g

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

This garden fresh Spinach Zuppa Toscana hugs you from the inside. This is my low carb version of the Olive Garden favorite soup that eats like a meal.

Provided by Bran

Categories     Soup

Time 1h

Number Of Ingredients 9

4 slices bacon (diced)
1 lb Italian sausage (Mild or hot - all casings removed)
2 cloves garlic (minced)
½ onion (diced)
4 cups chicken broth
1 cup turnips (peeled and diced)
12 oz spinach (fresh or frozen)
8 oz Heavy Cream (* can sub 4 oz softened cream cheese.)
salt and black pepper (to taste)

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.

Nutrition Facts : ServingSize 8 oz, Calories 485 kcal, Carbohydrate 7 g, Protein 16 g, Fat 44 g, Sodium 1297 mg, Fiber 2 g

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

INSTANT POT GNOCCHI ZUPPA TOSCANA



Instant Pot Gnocchi Zuppa Toscana image

Similar to Olive Garden's Zuppa Toscana, but using potato gnocchi instead of diced potatoes, this delicious creamy soup is done quickly and conveniently in your Instant Pot. You can use mild or hot sausage depending on how much of a kick you prefer.

Provided by fabeveryday

Categories     Gnocchi

Time 1h

Yield 6

Number Of Ingredients 11

1 pound bulk Italian sausage
1 medium yellow onion, chopped
1 tablespoon minced garlic
4 cups chicken stock
1 cup water
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 (16 ounce) package potato gnocchi
1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
¾ cup heavy whipping cream
¼ cup grated Parmesan cheese

Steps:

  • Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
  • Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
  • Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
  • Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
  • Serve in bowls and top with grated Parmesan cheese.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 25.3 g, Cholesterol 115.9 mg, Fat 41.9 g, Fiber 2.6 g, Protein 17.8 g, SaturatedFat 19.4 g, Sodium 1189.5 mg

LOW CARB ZUPPA TOSCANO



Low Carb Zuppa Toscano image

Kale or Swiss chard may be used in place of the spinach. This can be made as spicy or as mild as you wish by using hot or mild sausage and more or less pepper flakes.

Provided by Mercy

Categories     Spinach

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

3 links Italian sausage (hot or sweet)
1 medium diced onion
1 tablespoon minced garlic
3 cups chicken broth
1 1/2 cups frozen spinach, thawed and drained
1/2 cup heavy cream
salt and pepper
1/2 tablespoon red pepper flakes

Steps:

  • Take the sausage out of it's casing and crumble in a pan with diced onion and minced garlic.
  • Cook until sausage is brown and done.
  • Drain off fat, if any.
  • Put chicken broth, spinach, browned sausage mixture, salt, pepper and red pepper flakes in a pot and simmer for 30 minutes.
  • After simmer time, add the heavy cream and simmer for another 10 minutes, or until everything is nice and hot.
  • Serve and enjoy.

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