Poppys Favorite Toscano Soup Low Carb Recipes

LOW CARB ZUPPA TOSCANA SOUP - KETO, GLUTEN FREE, DAIRY FREE, PALEO

Steps:

• In a large Dutch oven or stockpot over medium heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving 2 tablespoons of the drippings in the pot.
• To the bacon drippings, add the butter, onion, garlic, and a pinch each of salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
• Add the Italian sausage and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes. Drain excess grease from pan.
• Pour the stock into the pot and bring to a boil over medium-high heat. Add the cauliflower.
• Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
• Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken. Add the cooked bacon to the soup. Taste and add more salt and pepper, if needed.
• Store leftovers in the refrigerator for up to 1 week. To reheat, add soup and a little extra cream to a sauce pan and warm on the stovetop.

KETO ZUPPA TOSCANA SOUP RECIPE

Steps:

• In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
• In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
• Add the onions and garlic and saute for 3-5 minutes.
• Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
• Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
• Add the heavy cream and heat through.

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

POPPY'S FAVORITE TOSCANO SOUP (LOW CARB)

Steps:

• Brown sausage in a 4-quart soup pot.
• Season with garlic powder and pepper.
• Add broth and spinach and bring to a boil. Cover and simmer 30 minutes.
• Add cream and hot sauce and simmer a few minutes until cream is heated.
• Add salt to taste (I usually do add salt but some people may find the chicken broth has enough salt to suit their taste).
• Ladle soup into bowls and garnish with freshly grated parmesan cheese.