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.
Servings: 8 servings
Equipment
Ingredients
- 1 pound bulk mild Italian sausage
- 1 teaspoon red pepper flakes
- ½ 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.
Nutrition
Calories: 457kcal | Carbohydrates: 8g | Protein: 16g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 100mg | Sodium: 1486mg | Potassium: 558mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2150IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 2mg
