TUSCAN CAULIFLOWER SOUP
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
LOW-CARB ZUPPA TOSCANA
I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!
Provided by Jessica Grantham
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h3m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 17.1 g, Cholesterol 57.8 mg, Fat 22.5 g, Fiber 3.6 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 2564.4 mg, Sugar 5.6 g
PASTA AND CAULIFLOWER SOUP FEDERICA
Steps:
- Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
- Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
- Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.
TUSCAN SOUP A LA OLIVE GARDEN
If you have enjoyed the "ZUPPA TOSCANA" at the Olive Garden, then you will love this Copy Cat recipe. If you have not had it, then you need to try it. :-)
Provided by Koechin Chef
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In some olive oil sauté the onion and garlic until transparent.
- Add water and chicken base or 2 quarts chicken broth.
- Add the potatoes (I like to use frozen hash browns that I always have on hand).
- Add the seasonings.
- Bring to boil. Cover with lid and simmer.
- Brown the sausage, breaking up into small pieces, and drain in a stainer.
- Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
- Add the sausage and kale to your saucepan and cook until potatoes are tender.
- Add the can of evaporated milk and heat through.
- Check to see if you want to add any salt.
- Serve with freshly grated Parmesan cheese. Enjoy.:-).
Nutrition Facts : Calories 151.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.8, Sodium 110.5, Carbohydrate 28.7, Fiber 3.9, Sugar 1.6, Protein 6.1
OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP
Make and share this Olive Garden Low Carb Zuppa Toscana Soup recipe from Food.com.
Provided by memyselfand
Categories Very Low Carbs
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 508.5, Fat 46.1, SaturatedFat 20.2, Cholesterol 113.5, Sodium 1043.8, Carbohydrate 11.5, Fiber 2, Sugar 2.3, Protein 13.5
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- Heat the olive oil in a large dutch oven over medium heat. Cook the onion, celery, and carrot for 4-6 minutes, until the onion is translucent. While the savory vegetables are cooking, separate the cauliflower into florets, and chop the softer part of the stem.
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