Servings
Font
Back
Low Carb Zuppa Toscana
4.6 from 105 votes

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.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Course: Soup

Ingredients

  • 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

    Cup of Yum
  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.