LOW CARB ZUPPA TOSCANA SOUP - KETO, GLUTEN FREE, DAIRY FREE, PALEO
Provided by Kyndra Holley
Time 1h15m
Number Of Ingredients 12
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 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
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
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
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
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
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
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
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
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
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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LOW CARB ZUPPA TOSCANO SOUP - I WASH YOU DRY
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Ratings 13Calories 327 per servingCategory Dinner
- In a large dutch oven or stock pot brown the sausage until crumbled and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate and set aside.
- Turn the pot to medium high heat and add the bacon, cooking until fat is rendered and bacon begins to crisp. Add the onion and cook an additional 2 to 3 minutes.
- Return the sausage to the pot and pour in the chicken broth, water and cauliflower florets. Bring mixture to a boil, then reduce heat to simmer, cover and cook for 10 minutes, until the cauliflower is fork tender.
- Stir in the kale and let cook an additional 2 minutes until softened slightly. Finally stir in the heavy cream, salt and pepper to taste and the red pepper flakes. Simmer for 2 more minutes until heated through. Enjoy with fresh parmesan on top.
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