Zuppa Toscana is a super popular soup. This one-pot, soup recipe is super creamy and hearty with a low carb twist. It's filled with Italian sausage, veggies and pancetta. The popular version of this recipe is made with potatoes but for this low carb version we are substituting those for fresh cauliflower.
large pot or dutch oven
1lbItalian Ground Sausage
2ozchopped kalestems removed
10ozcauliflower floretsbite sized pieces
4cups chicken broth
1cupheavy whipping cream
4oz diced pancetta
crushed red pepper flakes
In a large pot or dutch oven add the pancetta. Cook for a few minutes stirring frequently until at your desired crispness. Once done remove from the pot and place on a paper towel lined plate.
Add the Italian ground sausage to the pot and cook until fully browned and no longer pink inside. Remove from the pot and place on a separate paper towel lined plate to allow the excess grease to soak up on the paper towel.
Add the tablespoon of minced garlic to the empty pot and cook for about a minute or until fragrant.
Add the 4 cups of chicken broth to the pot and stir. Allow to come to a rolling boil.
Once boiling add in your bite sized cauliflower. Cook for about 10-15 minutes or until the cauliflower is fork tender.
Add in the heavy cream, kale and cooked ground Italian sausage. Reduce the heat to a simmer and stir until fully combined. Cook for an additional 5 minutes.
Remove from the heat. Top each individual serving with the freshly cooked pancetta, shredded parmesan cheese and crushed red pepper flakes and enjoy.
While I try my best to provide the most accurate nutritional information, I still advise you to track using your exact brand ingredients for the most accurate nutritional information.