Best 6 Low Carb Zuppa Toscana Recipes

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"Low Carb Zuppa Toscana" is a hearty and flavorful soup that is perfect for a cold winter day. This classic Italian soup is typically made with a creamy broth, vegetables, and Italian sausage. However, this version of Zuppa Toscana is made with a low-carb roux, which thickens the soup without adding any unnecessary carbohydrates. In addition, this recipe uses cauliflower instead of potatoes, which further reduces the carb count. The result is a delicious and satisfying soup that is low in carbs and high in flavor.

Here are our top 6 tried and tested recipes!

LOW CARB ZUPPA TOSCANA



Low Carb Zuppa Toscana image

Low Carb Zuppa Toscana is packed with sausage, cauliflower, and kale for a lower-carb version of Olive Garden's Zuppa Toscana soup. This twist on the classic is one you'll want to make over and over!

Provided by Jamie

Categories     Soup

Time 50m

Number Of Ingredients 8

1 pound ground sweet Italian sausage
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
24 ounces cauliflower florets
48 ounces chicken broth
2 cups kale, chopped
12 ounces heavy cream

Steps:

  • In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.
  • Add cauliflower and chicken broth to the sausage mixture. Continue cooking over medium heat until the cauliflower is cooked through.
  • Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Nutrition Facts : Calories 389 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1402 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LOW CARB ZUPPA TOSCANA



Low Carb Zuppa Toscana image

Zuppa Toscana - just like at Olive Garden but without all the carbs. My family had no idea they were eating turnips instead of potatoes in this low carb soup recipe!

Provided by Karly Campbell

Categories     Soups

Time 40m

Number Of Ingredients 9

1 pound spicy Italian sausage
4 slices bacon, diced
1 yellow onion, diced
3 cloves garlic, minced
6 cups chicken broth
2 turnips, sliced, about 10 ounces total
4 cups chopped kale
1 cup heavy cream
Salt and pepper

Steps:

  • Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.
  • When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.
  • Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  • Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.
  • Remove from the heat and stir in the cream. Taste and add salt and pepper as needed.
  • Serve immediately.

Nutrition Facts : Calories 295 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, ServingSize 1 bowl, Sodium 599 grams sodium, Sugar 4 grams sugar

LOW CARB ZUPPA TOSCANA



Low Carb Zuppa Toscana image

This garden fresh Spinach Zuppa Toscana hugs you from the inside. This is my low carb version of the Olive Garden favorite soup that eats like a meal.

Provided by Bran

Categories     Soup

Time 1h

Number Of Ingredients 9

4 slices bacon (diced)
1 lb Italian sausage (Mild or hot - all casings removed)
2 cloves garlic (minced)
½ onion (diced)
4 cups chicken broth
1 cup turnips (peeled and diced)
12 oz spinach (fresh or frozen)
8 oz Heavy Cream (* can sub 4 oz softened cream cheese.)
salt and black pepper (to taste)

Steps:

  • Heat a large soup pot over medium high heat. Add diced bacon and cook until crispy about 6-10minutes. Remove and set aside to use as garnish.
  • Add Italian sausage to the pot and cook until browned in the bacon grease, This takes about 3-5 minutes. Make sure to crumble the sausage as it cooks; drain excess fat if needed.
  • Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add turnips and cook until tender, about 10 minutes.
  • Stir in spinach and cook until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Do not boil heavy cream or it will get grainy.
  • Serve immediately, garnished with bacon. Low carb bread sticks are perfect with this soup.

Nutrition Facts : ServingSize 8 oz, Calories 485 kcal, Carbohydrate 7 g, Protein 16 g, Fat 44 g, Sodium 1297 mg, Fiber 2 g

LOW-CARB ZUPPA TOSCANA



Low-Carb Zuppa Toscana image

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!

Provided by Jessica Grantham

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h3m

Yield 6

Number Of Ingredients 12

1 pound Italian sausage (such as Jimmy Dean®), casings removed
6 slices bacon, cut into 1/2-inch pieces
1 onion, diced
3 cloves garlic, pressed
2 (32 ounce) cartons chicken broth
½ cup water
1 cube chicken bouillon (such as Knorr®)
1 teaspoon ground black pepper
5 cups chopped cauliflower florets
3 cups stemmed and chopped kale
½ cup half-and-half
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 17.1 g, Cholesterol 57.8 mg, Fat 22.5 g, Fiber 3.6 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 2564.4 mg, Sugar 5.6 g

KETO ZUPPA TOSCANA



Keto Zuppa Toscana image

Perfect for keto and wonderful during cold nights.

Provided by vtoshach

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 pound mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2-inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans low-sodium chicken broth
1 cup cauliflower florets
1 cup heavy cream
¼ bunch spinach, tough stems removed

Steps:

  • Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
  • Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
  • Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 9 g, Cholesterol 96.1 mg, Fat 32.2 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 15.5 g, Sodium 952.3 mg, Sugar 3.2 g

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP



Olive Garden Low Carb Zuppa Toscana Soup image

Make and share this Olive Garden Low Carb Zuppa Toscana Soup recipe from Food.com.

Provided by memyselfand

Categories     Very Low Carbs

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups onions
1/2 lb bacon (sugar free)
1 lb sausage (Jimmy Dean spicy works nice)
2 quarts water
3 -4 minced garlic cloves
2 chicken bouillon cubes
4 cups kale
3 -4 cups cauliflower (cut up in small pieces)
1 1/2 cups heavy cream

Steps:

  • Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
  • In the same skillet cook the sausage and set aside ( I put it on the back burner).
  • In a large soup/stew pan put cook onions until tender and clear.
  • Add in garlic and cook for a minute.
  • Add water and chicken boullion cubes.
  • Start to tear the bacon into bite size pieces and add to the pot.
  • Add sausage.
  • Add cauliflower.
  • Cook for 15 minutes (until cauliflower is soft).
  • Add heavy cream.
  • Add kale (I tear mine into bite size pieces).
  • Simmer for 5-10 minutes.

Nutrition Facts : Calories 508.5, Fat 46.1, SaturatedFat 20.2, Cholesterol 113.5, Sodium 1043.8, Carbohydrate 11.5, Fiber 2, Sugar 2.3, Protein 13.5

Tips:

  • To save time, use pre-cooked chicken or sausage.
  • If you don't have kale, you can use spinach or collard greens instead.
  • Add a pinch of red pepper flakes for a little spice.
  • Serve with a side of crusty bread or crackers for dipping.
  • For a vegetarian version, omit the chicken or sausage and add extra vegetables.

Conclusion:

Low-carb Zuppa Toscana is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey or chicken. This soup is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and satisfying meal, give Low-carb Zuppa Toscana a try.

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