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Low Carb Zuppa Toscana Soup

Low Carb Zuppa Toscana Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups cauliflower florets
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups chopped kale
  • ½ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper

Method
 

  1. Cook the sausage in a large pot over medium-high heat, breaking it up, until browned, 5 to 7 minutes.
  2. Reduce heat to medium, add the onion and cook for 3 minutes until soft, then stir in garlic and red pepper flakes for 30 seconds.
  3. Add chicken broth and cauliflower, bring to a boil, then simmer covered for 10 to 12 minutes until tender.
  4. Stir in heavy cream and kale and cook for 2 to 3 minutes until the kale wilts. Season with salt and pepper, then ladle into bowls.

Notes

If you like a thicker soup, lightly mash some cauliflower pieces before adding the cream. Leftovers will thicken in the fridge; just add a little broth when reheating.