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!
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.