Low Carb Zuppa Toscana
An easy, low carb version of this flavorful Tuscan soup.
Ingredients
- 1/2 lb ground Italian pork sausage
- 1/2 small onion, finely diced
- 4 cups chicken broth
- 2 cups cubed cauliflower
- 1 tbsp red pepper flakes
- salt to taste
- 1/3 cup heavy cream
- 2 cups chopped kale
Instructions
- Bring a large soup pot to medium heat. Cook and crumble sausage in pot until it is fully cooked. Remove sausage and set aside. Drain out oil but leave behind about 1 tbsp. Add in diced onions and cook until soft and translucent.
- Add in broth and bring soup to a simmer. Add in cauliflower and sausage and cook until cauliflower is soft. Add in red pepper flakes and season with salt. Add in heavy cream. Taste and adjust seasoning as needed.
- Add in kale and cook until kale is just tender. Remove soup from heat. Serve soup while still warm.
Notes
- I like serving my soup with low carb biscuits or keto garlic breadsticks.
- If you are looking to reduce calories, you can substitute pork sausage with turkey or chicken sausage.
- If you would like to make the soup creamier, you can add a little more heavy cream.
- If you prefer a less spicy soup, reduce the amount of red pepper flakes added and use a mild Italian sausage.
- If you don't like kale, you can substitute with spinach.
Serving: 0.125of recipe, Calories: 170kcal, Carbohydrates: 5g, Protein: 8g, Fat: 14g, Saturated Fat: 6g, Sodium: 277mg, Fiber: 1g, Sugar: 1g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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