Low Carb Zuppa Toscana
User Reviews
4.6
105 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Soup
Low Carb Zuppa Toscana
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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!
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Ingredients
- 1 pound ground sweet italian sausage
- 1 large sweet onion diced
- 3 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 24 ounces cauliflower florets
- 48 ounces chicken broth
- 2 cups kale chopped
- 12 ounces heavy 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
105 reviews
Excellent
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