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Low Carb Zuppa Toscana Soup with cauliflower

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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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 854
Ingredients Method

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

Method
 

  1. 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.
  2. Add cauliflower and chicken broth to the sausage mixture. Keep cooking the cauliflower over medium heat until it is fully cooked.
  3. 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.