Zuppa Toscana With Roasted Cauliflower Low Carb Recipes

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.

KETO ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
• Add the bacon and cook until crispy. Remove from pan.
• Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.

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:

• 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.

ZUPPA TOSCANA WITH ROASTED CAULIFLOWER {LOW CARB!}

Steps:

• Chop cauliflower into bite-sized pieces then toss with olive oil, salt, pepper and garlic powder. Roast cauliflower on a very large baking sheet (or two 13x9 pans) at 375 degrees for 25-35 minutes or until toasty brown on the bottom. Keep an eye on it because the bottom will brown waaaaay before the top has any color at all. Remove from oven; set aside. Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage in a large skillet until browned and cooked through. Drain fat; set aside. In a large stock pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon, leaving the bacon drippings in the pot. Set bacon aside. Add onion to bacon drippings in the pot then sauté for 5 minutes (add a little olive oil if necessary). Season with salt and pepper then add garlic and continue cooking for 3-4 minutes. Add chicken broth and cooked sausage, cover and simmer over medium-low heat for 20 minutes. Add cauliflower, cooked bacon and cream then continue cooking for 5 minutes. Taste for seasoning then add salt, pepper and/or garlic powder if desired. Stir in kale, cover, turn off heat and allow soup to rest for 20 minutes. Note: This is just like traditional Zuppa Toscana minus the potatoes. If you'd like to make it the traditional way, omit the cauliflower and add 5-6 small potatoes (unpeeled, sliced ¼-inch thick) when adding the chicken broth then cook until tender (if not tender after 20 minutes).

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.