Low Carb Zuppa Toscana Soup
Indulge in the rich, heartwarming flavors of Low Carb Zuppa Toscana Soup, a health-conscious twist on the Italian classic designed to fit your low-carb lifestyle. Featuring savory Italian sausage, tender cauliflower florets, and vibrant kale, this creamy soup delivers comfort and bold flavors without sacrificing nutrition. Simmered in a fragrant chicken broth enhanced with garlic and onion, and finished with a luxurious splash of heavy cream, this recipe is not only irresistibly delicious but also quick and easy, taking just 45 minutes from start to finish. Garnish with a sprinkle of grated Parmesan cheese for an extra touch of indulgence and serve as a satisfying meal on busy weeknights or cozy weekends. Perfect for keto enthusiasts and anyone craving hearty, wholesome soup, this Zuppa Toscana recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 4 cups Cauliflower florets (chopped into bite-sized pieces)
- 3 cups Kale (chopped, stems removed)
- 4 cloves Garlic (minced)
- 1 medium Yellow onion (chopped)
- 6 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese (optional, for garnish)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional, for heat)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook, breaking it into small crumbles with a spoon, until browned and fully cooked. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the pot and cook for about 1 minute, stirring constantly to prevent burning.
Stir in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring to a gentle boil.
Add the chopped cauliflower to the broth, reduce the heat to medium, and simmer for 10-12 minutes, or until the cauliflower is tender.
Once the cauliflower is cooked, return the browned sausage to the pot and stir well.
Stir in the chopped kale, cooking for about 2-3 minutes, or until wilted but still vibrant in color.
Reduce the heat to low, then stir in the heavy cream. Allow the soup to warm through for about 2 minutes without boiling, to retain the cream's smooth texture.
Season the soup with salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 10932 mg | 475% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 20.9 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2009 mg | 155% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5341 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
