Low Carb Zuppa Toscana

User Reviews

4.6

105 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    30 mins

  • Total Time

    50 mins

  • Servings

    6 servings

  • Course

    Soup

Low Carb Zuppa Toscana

Low Carb Zuppa Toscana substitutes traditional potatoes with cauliflower florets in a sausage and kale soup. The dish features browned sweet Italian sausage cooked with onion, garlic, and red pepper flakes, simmered with cauliflower and chicken broth, then enriched with heavy cream and fresh kale for a hearty, creamy texture and savory flavor.

Description

In this Low Carb Zuppa Toscana, sweet Italian sausage is browned and combined with diced onions, minced garlic, and red pepper flakes to create a savory base. Cauliflower florets replace the typical potato, simmered in chicken broth until tender, absorbing the flavors of sausage and aromatic spices. Finally, heavy cream and chopped kale are added and cooked further to soften the greens and thicken the broth slightly. The result is a creamy, spicy soup featuring tender cauliflower and sausage pieces with vibrant kale providing color and texture contrast.

This version suits those seeking a lower carbohydrate alternative to traditional Zuppa Toscana while preserving its characteristic sausages, spice, and creamy broth. It can be served as a comforting main course or hearty starter accompanied by crusty bread if desired.

For added heat, use hot Italian sausage instead of sweet and increase red pepper flakes, noting that the soup color may deepen from the spices. Adjust seasoning with salt and pepper to taste.

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Ingredients

Servings
  • 1 pound sweet Italian sausage ground
  • 1 sweet onion diced, large
  • 3 garlic minced, cloves
  • ½ teaspoon red pepper flakes crushed
  • 24 ounces cauliflower florets
  • 48 ounces chicken broth
  • 2 cups kale chopped
  • 12 ounces heavy cream

Instructions

  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

  • Substitute hot Italian sausage for sweet and increase red pepper flakes to add spiciness; note this may turn the soup a deeper orange color.
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Overall Rating

4.6

105 reviews
Excellent

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