Olive Garden Low Carb Zuppa Toscana Soup Recipes

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EASY, KETO LOW-CARB ZUPPA TOSCANA SOUP



Easy, Keto Low-Carb Zuppa Toscana Soup image

Easy, Keto Low-Carb Zuppa Toscana Soup is the best Olive Garden Copycat recipe. This keto soup is made with sausage, kale, cauliflower, and a creamy broth. The nutrition facts and macros are perfect for the keto diet. If you are looking for keto friendly ideas, this soup is perfect for your meal prepping!

Provided by Brandi Crawford

Categories     dinner     lunch

Time 30m

Number Of Ingredients 11

1 pound ground sausage (Italian Sausage works best (I used mild))
3 slices bacon, sliced into smaller bits
1 cup onion chopped
3 garlic cloves, chopped
1 head fresh cauliflower, chopped
5 cups low-sodium chicken broth
1 tsp dried oregano
salt and pepper to taste (I like to season it at the end so that I can taste repeatedly and adjust as necessary.)
1 cup heavy whipping cream
3 cups fresh kale, stems removed
parmesan for topping optional

Steps:

  • Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.
  • Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)
  • Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.
  • Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.
  • Cover the pot and reduce the heat to medium. Cook for 15 minutes or until the cauliflower is soft and can be pierced with a fork.
  • Uncover the pot and add the heavy cream, chopped kale, salt and pepper to taste.
  • Cook for a couple of minutes until the kale wilts.
  • Cool before serving.

Nutrition Facts : ServingSize 1 serving, Calories 309 kcal, Carbohydrate 5 g, Fat 24 g, Protein 12 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

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

Steps:

  • Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
  • Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
  • Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

OLIVE GARDEN ZUPPA TOSCANA SOUP



Olive Garden Zuppa Toscana Soup image

This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***

Provided by Karen Anne Newton RN

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
4 ounces bacon bits, Hormel is good

Steps:

  • In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
  • Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
  • Add the cream and bacon bits, and simmer for about 10 minutes.
  • Notes:.
  • I use 10 medium size potatoes.
  • Half and Half can be substituted for the heavy cream if desired.
  • Kale can be found in the produce department of most grocery stores.
  • The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

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

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