Olive Garden Low Carb Zuppa Toscana Soup
Savor the comforting flavors of this Olive Garden Low Carb Zuppa Toscana Soup, a hearty and keto-friendly take on the classic Italian favorite. Loaded with juicy Italian sausage, tender cauliflower florets, and vibrant kale, this creamy soup is packed with wholesome ingredients and irresistible smoky notes from crispy bacon. A rich broth made with garlic, low-sodium chicken stock, and a splash of heavy cream brings everything together, while optional Parmesan and red pepper flakes add a bold, customizable finish. Ready in just 45 minutes and perfect for anyone seeking a low-carb meal full of cozy flavors, this crowd-pleasing recipe is a satisfying option for weeknight dinners or meal prep. Serve it hot with your favorite low-carb sides for an effortlessly delicious feast!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, as preferred)
- 4 cups Cauliflower (cut into small florets)
- 3 cups Kale (washed and roughly chopped)
- 4 slices Bacon (chopped)
- 3 cloves Garlic (minced)
- 6 cups Chicken broth (low-sodium)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (grated, for topping, optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional, for extra spice)
Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1-2 tablespoons of the bacon grease in the pot.
Add the Italian sausage to the same pot and cook over medium heat until browned, breaking it into small pieces with a wooden spoon. Remove the cooked sausage and set it aside with the bacon.
In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Pour in the chicken broth and bring it to a simmer. Add the cauliflower florets to the pot and cook for 10-12 minutes, or until the cauliflower is fork-tender.
Reduce the heat to low and stir in the heavy cream, cooked sausage, and half of the cooked bacon. Let the soup gently simmer for 5 minutes to allow the flavors to meld.
Add the chopped kale to the pot and cook for 2-3 minutes, or until the kale is wilted but still vibrant in color.
Season the soup with salt, black pepper, and optional red pepper flakes to taste.
Ladle the soup into bowls and garnish with the remaining bacon and Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 8194 mg | 356% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1707 mg | 131% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3346 mg | 71% | |
*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.
