KETO ZUPPA TOSCANA SOUP RECIPE
This easy, low carb keto zuppa toscana soup recipe has a secret ingredient that's just like potatoes! Plus, it's rich and creamy, with just 10 minutes active prep time.
Provided by Maya Krampf
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
- In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
- Add the onions and garlic and saute for 3-5 minutes.
- Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
- Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
- Add the heavy cream and heat through.
Nutrition Facts : Calories 429 kcal, Carbohydrate 11.1 g, Protein 17.4 g, Fat 34.1 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 14.5 mg, Sodium 849.2 mg, Fiber 2.3 g, Sugar 5.7 g, ServingSize 1 serving
KETO ZUPPA TOSCANA
Keto Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, cauliflower and kale...it's a hearty soup that is perfect for dinner.
Provided by Christy Denney
Categories Main Course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 3.8 g, Fiber 1 g, Fat 24.7 g, Protein 11.5 g
KETO ZUPPA TOSCANA SOUP
Make creamy Zuppa Toscana Keto style for a lunch or dinnertime treat. This savory soup is quick and easy to make!
Provided by Holly
Categories Main Course Soup
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 505 kcal, Carbohydrate 12 g, Protein 21 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 120 mg, Sodium 794 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KETO ZUPPA TOSCANA
Perfect for keto and wonderful during cold nights.
Provided by vtoshach
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
- Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
- Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 9 g, Cholesterol 96.1 mg, Fat 32.2 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 15.5 g, Sodium 952.3 mg, Sugar 3.2 g
KETO ZUPPA TOSCANA SOUP
Low Carb Keto Zuppa Toscana Soup recipe is packed with flavor from crispy bacon, Italian Sausage, spinach and tender cauliflower all in a rich, creamy broth.
Provided by aimee @ shugarysweets
Categories Soups and Stews
Time 40m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 854 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 206 milligrams cholesterol, Fat 61 grams fat, Fiber 3 grams fiber, Protein 62 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 972 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat
EASY, KETO LOW-CARB ZUPPA TOSCANA SOUP
Easy, Keto Low-Carb Zuppa Toscana Soup is the best Olive Garden Copycat recipe. This keto soup is made with sausage, kale, cauliflower, and a creamy broth. The nutrition facts and macros are perfect for the keto diet. If you are looking for keto friendly ideas, this soup is perfect for your meal prepping!
Provided by Brandi Crawford
Time 30m
Number Of Ingredients 11
Steps:
- Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.
- Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)
- Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.
- Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.
- Cover the pot and reduce the heat to medium. Cook for 15 minutes or until the cauliflower is soft and can be pierced with a fork.
- Uncover the pot and add the heavy cream, chopped kale, salt and pepper to taste.
- Cook for a couple of minutes until the kale wilts.
- Cool before serving.
Nutrition Facts : ServingSize 1 serving, Calories 309 kcal, Carbohydrate 5 g, Fat 24 g, Protein 12 g
LOW CARB INSTANT POT ZUPPA TOSCANA SOUP
This Copycat Zuppa Toscana Soup recipe is loaded with sausage, bacon, cauliflower and kale. Made in the Instant Pot and full of flavor, this low carb recipe is paleo and keto friendly. Guaranteed to be a hit!
Provided by Krista
Categories Soup
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 261 calories, Sugar 5 g, Sodium 665 mg, Fat 19 g, SaturatedFat 11 g, Carbohydrate 10 g, Fiber 3 g, Protein 12 g, Cholesterol 33 mg
KETO ZUPPA TOSCANA
This Keto Zuppa Toscana is ultra creamy and packed with traditional flavours! A delicious Olive Garden restaurant copycat recipe made low carb, with only 7 grams of net carbs!
Provided by Chrissie
Categories Main Course Main Dish Soup
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 479 kcal, Carbohydrate 9 g, Protein 17 g, Fat 41 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1036 mg, Fiber 2 g, Sugar 2 g
LOW CARB ZUPPA TOSCANA SOUP - KETO, GLUTEN FREE, DAIRY FREE, PALEO
Provided by Kyndra Holley
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 cup, Calories 283 calories, Fat 22g, Carbohydrate 4.5g, Fiber 1.4g, Protein 13g
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