Low Carb Zuppa Toscana Recipes

LOW CARB ZUPPA TOSCANA SOUP - KETO, GLUTEN FREE, DAIRY FREE, PALEO

Steps:

• In a large Dutch oven or stockpot over medium heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving 2 tablespoons of the drippings in the pot.
• To the bacon drippings, add the butter, onion, garlic, and a pinch each of salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
• Add the Italian sausage and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes. Drain excess grease from pan.
• Pour the stock into the pot and bring to a boil over medium-high heat. Add the cauliflower.
• Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
• Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken. Add the cooked bacon to the soup. Taste and add more salt and pepper, if needed.
• Store leftovers in the refrigerator for up to 1 week. To reheat, add soup and a little extra cream to a sauce pan and warm on the stovetop.

LOW CARB ZUPPA TOSCANA

Steps:

• Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.
• When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.
• Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.
• Remove from the heat and stir in the cream. Taste and add salt and pepper as needed.
• Serve immediately.

LOW CARB ZUPPA TOSCANA

Steps:

• Heat a large soup pot over medium high heat. Add diced bacon and cook until crispy about 6-10minutes. Remove and set aside to use as garnish.
• Add Italian sausage to the pot and cook until browned in the bacon grease, This takes about 3-5 minutes. Make sure to crumble the sausage as it cooks; drain excess fat if needed.
• Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add turnips and cook until tender, about 10 minutes.
• Stir in spinach and cook until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Do not boil heavy cream or it will get grainy.
• Serve immediately, garnished with bacon. Low carb bread sticks are perfect with this soup.

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.

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.