Low Carb Zuppa Toscana Soup Food

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.

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.

KETO ZUPPA TOSCANA SOUP RECIPE

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.

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
• In the same skillet cook the sausage and set aside ( I put it on the back burner).
• In a large soup/stew pan put cook onions until tender and clear.
• Add in garlic and cook for a minute.
• Add water and chicken boullion cubes.
• Start to tear the bacon into bite size pieces and add to the pot.
• Add sausage.
• Add cauliflower.
• Cook for 15 minutes (until cauliflower is soft).
• Add heavy cream.
• Add kale (I tear mine into bite size pieces).
• Simmer for 5-10 minutes.