This Low Carb Zuppa Toscana Soup recipe is full of spicy Italian sausage, fresh kale, and cauliflower in a creamy broth.
Low Carb Zuppa Toscana Soup
Even though we mostly eat a “regular” diet, I have been incorporating a few more low-carb choices into our menu rotation. It’s even better when I can take a family-favorite recipe and make a few tweaks to make it lower carb.
One of my favorite soup recipes is my Copycat Olive Garden Zuppa Toscana. I love that I can easily switch it up a bit and swap out the potatoes for a lower carb option like cauliflower. It’s just as delicious as the original!
Let me show you how easy it is to make …
Low Carb Zuppa Toscana Recipe
- bulk mild Italian sausage
- red pepper flakes
- bacon
- small onion
- chicken broth
- cauliflower
- kale
- heavy whipping cream
How to make Low Carb Zuppa Toscana
Time needed: 45 minutes.
How to make Low Carb Zuppa Toscana
- Brown and crumble sausage with red pepper flakes.
In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
- Cook bacon.
Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tablespoons of the bacon grease.
- Add the onions.
Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
- Bring mixture to boil.
Add the chicken broth. Bring to a boil.
- Cook vegetables until tender.
Add the cauliflower and kale; lower the heat to medium and cook about 15-20 minutes, or until the vegetables are tender.
- Return the bacon and sausage to the pot.
Add the reserved bacon and sausage to the pot.
- Stir in cream.
Stir in the cream. Heat through.
- Serve.
Serve hot.
Low Carb Zuppa Toscana: FAQs
Use whatever kind of Italian sausage your family prefers – sweet, mild, or hot. Feel free to substitute Italian sausage links for the bulk sausage. Cut the links open, crumbling the sausage, and discard the casing.
I don’t think it is – but if you are sensitive to spicy foods, you can omit or reduce the amount of red pepper flakes. Additionally, if you like more heat, you can increase the amount of red pepper flakes.
For best results, store it in a covered container in the refrigerator for up to 3-5 days.
Yes! I like to save any leftovers for lunch! Be sure to put any leftovers in a freezer-safe container (I like individual serving containers!) and use it within 3 months.
This soup is a great addition to your recipe box if you’re looking for a low carb option!! Easy to make and delicious, it’s an instant hit with the family! Comment down below with your experience. I’d love to hear from you!
Other recipes you may enjoy
Low Carb Zuppa Toscana
This Low Carb Zuppa Toscana Soup recipe is full of spicy Italian sausage, fresh kale, and cauliflower in a creamy broth.
Ingredients
- 1 pound bulk mild Italian sausage
- 1 teaspoon red pepper flakes
- 1/2 pound bacon, diced
- 1 small onion, diced
- 64 ounces chicken broth
- 1 medium head cauliflower, chopped into bite-size pieces
- 1 small bunch kale, stems removed and leaves chopped (about 3-4 cups)
- 1 cup heavy whipping cream
Instructions
- In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
- Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.
- Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
- Add the chicken broth. Bring to a boil.
- Add the cauliflower and kale; lower the heat to medium and cook about 15-20 minutes, or until the vegetables are tender.
- Add the reserved bacon and sausage to the pot.
- Stir in the cream. Heat through.
- Serve hot.
Notes
- Feel free to substitute Italian sausage links. Cut the links open, crumbling the sausage, and discard the casing.
- Use whatever kind of Italian sausage your family prefers - sweet, mild, or hot.
- You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.
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Contemporary Self-sharpening 20-piece Knife Block Set -
Cutting Board Set, 15-Inch by 20-Inch by 1/2-Inch, Assorted Colors -
Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set -
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6-Qt. Enameled Cast Iron Dutch Oven
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 469Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 99mgSodium: 1845mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 25g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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