Soup - Zuppa toscana soup recipe keto

Author: Rene Archer  

Low Carb Zuppa Toscana is packed with sausage, cauliflower, and kale for a lower-carb version of Olive Garden’s Zuppa Toscana soup. Low, Carb Keto Zuppa Toscana Soup is filled with Italian sausage, cauliflower, kale, and a creamy base, this low carb soup recipe is a winner!

Low Carb Keto Zuppa Toscana Soup

Low, Carb Keto Zuppa Toscana Soup is filled with Italian sausage, cauliflower, kale, and a creamy base, this low carb soup recipe is a winner!
Provided by: Kasey Schwartz
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 1 lb Italian sausage - casing removed and cut into bite size pieces
• 1 head cauliflower (cut into florets )
• 1 medium onion (diced)
• 3 strips of thick cut bacon
• 3 garlic cloves (minced)
• 2 cups kale - veins removed and cut into thin ribbons
• 32 oz can chicken broth
• 2.5 cups water
• 1 cup heavy whipping cream
• 1/8 tsp red pepper flakes

Nutrition:

• Calories: 163 kcal
• Carbohydrate: 6 g
• Protein: 3 g
• Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 54 mg
• Sodium: 50 mg
• Fiber: 2 g
• Sugar: 2 g
• Unsaturated Fat: 5 g
• Serving Size: 1 serving

How to cook:

1. Slice uncooked sausage into small pieces and brown in your soup pot with a tablespoon of olive oil
2. Remove the sausage from the pot and add onions, garlic, and red pepper flakes. Cook until translucent.
3. Add chicken broth and water to pot and stir well - scraping all the bits of the bottom of the pot.
4. Place sausage back in the pot along with the cauliflower and simmer for about 30 minutes until the cauliflower is tender.
5. While the soup is cooking, brown bacon in a separate skillet and cut into small pieces.
6. When the cauliflower is soft, add kale and the heavy cream to the pot. Stir well.
7. Add salt and pepper to taste.
8. Top with bacon and serve with crusty bread and/or crackers. Leave out if you'd like to keep this dish low carb.

Notes: Keto Zuppa Toscana | One of The Best Keto Soup Recipes You Can, Zuppa Toscana Ingredients · ½ pounds of Italian sausage, casing removed · Half a medium onion, chopped · 2 garlic cloves, minced · 1 cup cauliflower

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carb keto zuppa toscana soup low carb keto zuppa toscana soup zuppa toscana soup recipe keto

Zuppa Tuscana

A keto version of a classic Zuppa Tuscana; a hearty Italian soup made with spicy sausage, cream and kale.
Provided by: Suzanne Ryan
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 10 servings
Number of ingredients: 12

Ingredients:

• 16 oz hot Italian sausage (bulk or meat taken out of the casing)
• 4 oz pancetta (diced)
• 1/2 large onion (diced)
• 3 cloves garlic (minced)
• 32 oz chicken broth
• 2 cups water
• 1 large head cauliflower (cut into bite sized pieces)
• 1 tsp crushed red pepper flakes (more or less to taste)
• 5 cups chopped kale
• 1 cup heavy whipping cream
• salt and pepper (to taste)
• parmesan cheese (optional, for garnish)

Nutrition:

• Serving Size: 1 cup
• Calories: 200 kcal
• Carbohydrate: 7 g
• Protein: 8 g
• Fat: 15 g
• Fiber: 3 g

How to cook:

1. In a dutch oven, crumble the sausage into small pieces into a dutch oven over high heat. Add in the pancetta. Brown the meat for about 5-6 minutes, until pancetta is crisp and fat is rendered.
2. Add onion and garlic to the pot and cook for an additional 5 to 6 minutes or until the onion is translucent.
3. Add chicken broth, water, cauliflower, and red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp fork tender (it should not be too soft at this point because the soup will continue to simmer).
4. Add the kale and heavy cream to the soup, and simmer for an additional 5-10 minutes, until kale is soft. Season to taste with salt and pepper.
5. Serve warm and top with parmesan cheese, if desired.
6. Store leftovers in the fridge for up to 4 days.

Notes: Low Carb Zuppa Toscana, 1 pound spicy Italian sausage · 4 slices bacon, diced · 1 yellow onion, diced · 3 cloves garlic, minced · 6 cups chicken broth · 2 turnips, sliced, about 10 ounces

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
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 8

Ingredients:

• 1 pound ground sweet Italian sausage
• 1 large sweet onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 24 ounces cauliflower florets
• 48 ounces chicken broth
• 2 cups kale, chopped
• 12 ounces heavy cream

Nutrition:

• Calories: 389 calories
• Carbohydrate: 16 grams carbohydrates
• Cholesterol: 95 milligrams cholesterol
• Fat: 29 grams fat
• Fiber: 4 grams fiber
• Protein: 19 grams protein
• Saturated Fat: 16 grams saturated fat
• Serving Size: 1 serving
• Sodium: 1402 grams sodium
• Sugar: 9 grams sugar
• Trans Fat: 1 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. 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.
2. Add cauliflower and chicken broth to the sausage mixture. Continue cooking over medium heat until the cauliflower is cooked through.
3. Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes: Keto Low Carb Zuppa Toscana Soup (Olive Garden Copycat Recipe), Zuppa Toscana has been a long-time menu favorite at Olive Garden. The restaurant version features a creamy broth made with spicy Italian sausage

Keto Zuppa Toscana Soup

Keto Zuppa Toscana is a hearty soup brimming with Italian flavor. A protein packed combination of sweet Italian sausage, bacon and cheese in a garlicky broth make this low-carb soup taste even better than the restaurant version!
Provided by: Aimee
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 11

Ingredients:

• 1 pound Sweet Italian Sausage, removed from the casings
• 5 slices Bacon, diced
• ½ White Onion, diced
• 3 cloves Garlic, peeled
• 32 ounces Beef Broth
• 1 head Cauliflower (about 3 cups)
• ½ teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 3 cups Spinach, fresh
• 1 ½ cups Heavy Cream
• 1 cup Parmesan Cheese, shredded and divided

Nutrition:

• Calories: 474 calories
• Carbohydrate: 13 grams carbohydrates
• Cholesterol: 109 milligrams cholesterol
• Fat: 36 grams fat
• Fiber: 4 grams fiber
• Protein: 29 grams protein
• Saturated Fat: 20 grams saturated fat
• Serving Size: 1 serving
• Sodium: 1579 milligrams sodium
• Sugar: 5 grams sugar
• Trans Fat: 1 grams trans fat
• Unsaturated Fat: 13 grams unsaturated fat

How to cook:

1. Brown sausage and diced bacon in a Dutch oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Remove meat and set aside on paper towel lined plate or bowl.
2. Sauté onion and garlic in remaining oil, for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, cauliflower, salt, and pepper. Bring to a boil over medium high heat.
3. Reduce to low and cover. Simmer for about 10-15 minutes, until cauliflower is fully cooked.
4. Remove lid and add fresh spinach, heavy cream and ¾ cup parmesan cheese. Heat over medium until warm and spinach has wilted slightly (about 5 minutes).
5. Serve with extra parmesan on top. ENJOY.

Notes: Instant Pot Zuppa Toscana (keto + low carb), This Instant Pot Zuppa Toscana is loaded with bacon, sausage, garlic and kale! This keto-friendly, low carb soup requires just 5 minutes of pressure cooking