This creamy broth-based Low Carb Zuppa Toscana Soup with cauliflower is brimming with delicious flavors of crispy bacon, Italian sausage, tender cauliflower, and nutritious spinach.
Ingredients For Low Carb Zuppa Toscana Soup with cauliflower
Italian Sausage – Links can be used with or without the casing. Additionally, spicy Italian sausage is also an option.
Cauliflower – Slice into small, individual florets.
Onion – diced
Bacon – Dice the ingredient into small pieces.
Garlic – smalled dice
Kale – Slice thinly into ribbons.
Chicken Broth + Water – As the soup base.
Heavy Cream – I strongly advise against skipping this step.
Red Pepper Flakes – The soup derives a lot of flavor from the heat.
How to make Low Carb Zuppa Toscana Soup with cauliflower?
Cut the raw sausage into small pieces and cook them in your soup pot with a tablespoon of olive oil until browned.
Take out the sausage from the pot and in its place, add onions, garlic, and red pepper flakes. Cook until they become translucent.
Pour chicken broth and water into the pot and stir thoroughly, ensuring to scrape all the bits from the bottom of the pot.
After returning the sausage to the pot, add the cauliflower and let it simmer for approximately 30 minutes, or until the cauliflower is tender.
While the soup is cooking, use a separate skillet to brown the bacon, then chop it into small pieces.
Once the cauliflower has become tender, introduce the kale and heavy cream into the pot and stir thoroughly.
Incorporate salt and pepper according to your desired taste.
Add some bacon on top of your soup bowls.
You can serve this dish with crusty bread and/or crackers, but if you want to keep it low-carb, simply omit them.
My Best Tips
- After cooking bacon and sausage, it is crucial to thoroughly drain the excess fat. In order to accomplish this, utilize a paper towel to dab the meat following the draining process. This will aid in extracting as much grease as feasible.
- In case your Low Carb Zuppa Toscana Soup with cauliflower still contains an excessive amount of grease, switch off the heat and allow it to sit in the pot for approximately 10 minutes. Following this, you can conveniently remove the additional fat from the top surface of the soup using a large spoon.
- Before adding the cream, verify that the cauliflower is properly cooked by inserting a fork or skewer to check for tenderness. The cauliflower should be effortlessly pierced.
- Before seasoning with extra salt, it is advisable to taste the soup first. The bacon, sausage, and broth already contain a considerable amount of salt, and you may not require any additional seasoning.
The step-by-step instructions Low Carb Zuppa Toscana Soup with cauliflower pictures can be found in the recipe card below.
Questions and answers about the Low Carb Zuppa Toscana Soup with cauliflower
Consider using cauliflower florets or even celery root as a substitute for diced potatoes, in case you are avoiding potatoes.
If you don’t eat pork or prefer not to consume it, try substituting ground chicken instead.
If you have a coconut allergy or are simply concerned about the presence of coconut flavor, you can substitute coconut milk with cashew cream. For preparing cashew cream, use a high-speed blender to blend 1 cup of raw cashews and 3/4 cup of water until the mixture is smooth and uniform.
What Do You Serve With Low Carb Zuppa Toscana Soup with Cauliflower?
The soup is substantial enough to be a satisfying meal by itself, but it also complements nicely with a crisp green salad or keto-friendly bread. We invite you to browse our curated assortment of favored keto bread recipes.
Can You freeze Low Carb Zuppa Toscana Soup with cauliflower?
Certainly, the soup can be stored in a freezer-safe bag or container and maintain its delicious taste for several months when frozen.
How to store Low Carb Zuppa Toscana Soup with cauliflower?
Leftover Tuscan soup can be stored in an airtight container in the fridge for up to 3 to 4 days. The soup retains its delicious taste when reheated, making it an ideal option for leftovers.
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Low Carb Zuppa Toscana Soup with cauliflower
- 3 garlic cloves, minced
- 1 pound ground sweet Italian sausage
- 12 ounces heavy cream
- 1 large sweet onion, diced
- ½ teaspoon crushed red pepper flakes
- 24 ounces cauliflower florets
- 48 ounces chicken broth
- 2 cups kale, chopped
- To brown the sausage, use a large Dutch oven over medium heat. Once cooked through, include onions, garlic and red pepper flakes, and continue to cook for an extra 4-5 minutes while frequently stirring. Then, eliminate any excess fat and bring the pot back to the stove.
- Add cauliflower and chicken broth to the sausage mixture. Keep cooking the cauliflower over medium heat until it is fully cooked.
- After that, include heavy cream and kale, and keep cooking for an extra 10 to 15 minutes. To alter the flavor, incorporate salt and pepper.