Cauliflower Tuscan Soup Zuppa Toscana Recipes

KETO ZUPPA TOSCANA SOUP

Steps:

• Using a large soup pot (like this dutch oven), brown your sausage and bacon together. Cut your bacon into bite sized pieces to make it easier to cook.
• Once your meat is cooked, add in beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.
• Once the cauliflower is softened, add in heavy cream and spinach (or kale). Cook for about 5 minutes, until spinach (or kale) is soft.
• Serve with a spinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes. ENJOY!

CAULIFLOWER TUSCAN SOUP (ZUPPA TOSCANA)

Steps:

• Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
• Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
• Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

KETO ZUPPA TOSCANA SOUP

Steps:

• In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
• Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
• Add in cauliflower, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
• Reduce heat and simmer uncovered 6-7 minutes or until cauliflower is tender.
• Stir in heavy cream and pepper and let simmer 2 minutes.
• Garnish with bacon and parsley.

LOW CARB, KETO ZUPPA TOSCANA WITH CAULIFLOWER (PALEO AND WHOLE30)

Steps:

• In a large stockpot or Dutch oven, melt the ghee over medium-high heat.
• Add the Italian sausage and cook for 5-7 minutes until browned. Use a wooden spoon or Mix 'n' Chop to keep it nicely ground.
• Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well.
• Bring your soup to a boil.
• Reduce heat, cover and simmer 10 minutes.
• Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender.
• Add salt and pepper to taste.

LOW CARB ZUPPA TOSCANA

Steps:

• 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.

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA TOSCANA WITH ROASTED CAULIFLOWER {LOW CARB!}

Steps:

• Chop cauliflower into bite-sized pieces then toss with olive oil, salt, pepper and garlic powder. Roast cauliflower on a very large baking sheet (or two 13x9 pans) at 375 degrees for 25-35 minutes or until toasty brown on the bottom. Keep an eye on it because the bottom will brown waaaaay before the top has any color at all. Remove from oven; set aside. Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage in a large skillet until browned and cooked through. Drain fat; set aside. In a large stock pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon, leaving the bacon drippings in the pot. Set bacon aside. Add onion to bacon drippings in the pot then sauté for 5 minutes (add a little olive oil if necessary). Season with salt and pepper then add garlic and continue cooking for 3-4 minutes. Add chicken broth and cooked sausage, cover and simmer over medium-low heat for 20 minutes. Add cauliflower, cooked bacon and cream then continue cooking for 5 minutes. Taste for seasoning then add salt, pepper and/or garlic powder if desired. Stir in kale, cover, turn off heat and allow soup to rest for 20 minutes. Note: This is just like traditional Zuppa Toscana minus the potatoes. If you'd like to make it the traditional way, omit the cauliflower and add 5-6 small potatoes (unpeeled, sliced ¼-inch thick) when adding the chicken broth then cook until tender (if not tender after 20 minutes).

KETO ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
• Add the bacon and cook until crispy. Remove from pan.
• Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.

LOW CARB INSTANT POT ZUPPA TOSCANA SOUP

Steps:

• Turn your instant pot onto the sauté setting.
• Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.
• Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.
• Next add bacon to the pan and saute for 3-4 minutes, until browned.
• Once browned add onion and garlic to the pan. Saute until translucent. Then add sausage back to the pan along with the carrots, red pepper, cauliflower, chicken stock, thyme, basil and red pepper flakes. Give it a stir.
• Cancel the Saute Mode.
• Put the cover on and turn to Pressure Cooker Mode. Set for 10 minutes. The pot will take several minutes to come to pressure.
• After the cooking cycle ends do a quick pressure release for the steam. When the pin in the lid drops, open the lid.
• Cancel the Pressure Cooking mode. And turn on Saute mode.
• Add coconut milk and kale to the pot. Stir everything together and saute for 5 minutes uncovered.
• Serve.

KETO ZUPPA TOSCANA

Steps:

• Heat a large pot over medium heat and add the bacon. Cook the bacon until crispy, remove it to a paper towel-lined plate to cool, then chop the bacon into small pieces and set aside.
• Drain the bacon fat out of the pot, then add the Italian sausage (casings removed) and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage to a paper towel-lined plate and set aside.
• Drain the fat from the pot again and add the diced onion, diced red pepper, and garlic, along with the salt, pepper and red pepper flakes.
• Saute over medium heat until the onion and pepper are soft.
• Add the white wine and deglaze the pan, scraping up all the brown bits in the bottom of the pan.
• Once the wine evaporates, add the chicken broth and the cauliflower.
• Cover the pot and let the cauliflower cook in the broth until fork tender (this should take less than 10 minutes).
• Once the cauliflower is cooked through, turn off the heat under the pot.
• Add the sausage back into the pot, along with the heavy cream, parmesan and kale, and stir well. The kale will wilt in a minute or two, and the parmesan will melt into the creamy soup.
• Top the soup with the crispy bacon, and some additional grated parmesan when serving.