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!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Ingredients
1poundground sweet Italian sausage
1large sweet oniondiced
3garlic clovesminced
½teaspooncrushed red pepper flakes
24ouncescauliflower florets
48ounceschicken broth
2cupskalechopped
12ouncesheavy cream
Instructions
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.
Add cauliflower and chicken broth to the sausage mixture. Continue cooking over medium heat until the cauliflower is cooked through.
Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.
Notes
To kick things up a notch, substitute hot italian sausage for the sweet and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.