Low Carb Zuppa Toscana Soup with cauliflower

This recipe for Low Carb Zuppa Toscana Soup with cauliflower, twist features sausage, and kale, and is a healthier alternative to Olive Garden's traditional soup. With its delicious blend of flavors, you'll want to keep making this dish time and time again!

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Course: Soup

Cuisine: American

Keyword: Low Carb Zuppa Toscana Soup with cauliflower

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 854kcal

Ingredients

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

Instructions

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.

Nutrition