Low Carb Zuppa Toscano Food

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.

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!

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:

• 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:

• 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, 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.

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.

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.

HEALTHY LOW-CARB ZUPPA TOSCANA SOUP | COPY-CAT | DAIRY-FREE

Steps:

• Wash the cauliflower and separate or cut it into florets. Peel the onion and slice it.
• Heat up a skillet or pan. Add some Keto, low carb or whole30 suitable oil (olive oil, avocado oil or coconut oil) in the skillet.
• Fry the bacon (optional) to be used as topping and set aside. Fry the Italian sausage for about 2-3 minutes on each side and allow to slightly brown. Add in the onion and garlic and fry for about a minute. Drain-off the excess oil and transfer the Italian sausage to the crockpot.
• Top the crockpot with the cauliflower florets, Italian seasoning, salt, pepper and chicken broth. Set the SLOW COOKER on LOW and cook the soup for 3 hours.
• At the end of the cooking time, stir-in the coconut milk and the kale. Check the salt and adjust accordingly then allow the soup to cook for another 2-5 minutes.
• Top with the bacon (optional), red pepper flakes and serve immediately.
• Slice the bacon into small squares.
• Dice the onion. Separate the cauliflower florets into huge pieces.
• Set the Instant Pot to SAUTE and NORMAL temperature then fry the bacon until crisp for about 4 min then set aside on a plate.
• Add the olive oil, coconut oil or ghee to the Instant Pot at this point, if the bacon fat left in the pot is not enough. Next, add the sausage to the Instant Pot. Using a wooden spoon, break the Italian sausage into smaller bits and allow it to cook for about 3 minutes. Stir then let the sausage cook for another 2 minutes.
• Add in the onions and fry until the onions are translucent. Next, put in the minced garlic and fry for another minute. Then add the chicken broth, cauliflower florets, Italian seasoning and the red pepper flakes.
• Lock the lid on the Instant Pot and set the nozzle to SEAL. Adjust the settings of the Instant Pot to MANUAL and HIGH TEMPERATURE for 3 minutes.
• Once the set cooking time is done, adjust the sealing nozzle to VENT for QUICK RELEASE of the pressure.
• Adjust the Instant Pot back to SAUTE and add the coconut milk and kale then stir. Allow the soup to cook for about 2-5 minutes. Add salt and pepper to taste.
• Serve immediately - divide the Low Carb Zuppa Toscana Soup into bowls and top with bacon.
• Peel and slice the onion and cut the cauliflower into florets. You can also use already prepared cauliflower florets. Slice the bacon into small cubes or squares.
• Under medium-heat, add some oil to your favourite soup pot and allow to heat. Fry the bacon until crisp for about 2-5 minutes then set aside on a plate. The bacon is a topping and is totally optional.
• Add the Italian sausage to your soup pot and use a spatula or a wooden spoon to break the sausage into smaller bits. Allow the sausage to fry and brown for about 2 minutes, stir, then allow it to cook for a further 3 minutes.
• Add in the onions and fry until the onions are translucent. Next, put in the minced garlic and fry for another minute.
• To the soup pot, add in the chicken broth, cauliflower florets, Italian seasoning, and the red pepper flakes.
• Stir, then cover over your soup pot and allow the Zuppa Toscana Soup to simmer at medium heat for 15 minutes. - If you have small kids who do not like spicy food like I do, simply add the pepper flakes later while serving.
• Add in the coconut milk and kale, stir and allow to cook for about 2-5 minutes. You can adjust the salt at this point.
• Serve in bowls while still hot. Top with the bacon and more pepper flakes if preferred and enjoy!

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 ZUPPA TOSCANA

Steps:

• 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.

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 TOSCANO

Steps:

• Take the sausage out of it's casing and crumble in a pan with diced onion and minced garlic.
• Cook until sausage is brown and done.
• Drain off fat, if any.
• Put chicken broth, spinach, browned sausage mixture, salt, pepper and red pepper flakes in a pot and simmer for 30 minutes.
• After simmer time, add the heavy cream and simmer for another 10 minutes, or until everything is nice and hot.
• Serve and enjoy.