Low Carb Zuppa Toscana

This low carb Zuppa Toscana soup is so delicious and easy to prepare, you’ll want to make it again and again, especially now that cold weather has arrived and is here for awhile.

This recipe first appeared published by me in the book, “Diabetic to Ketogenic: Reclaim Your Health With Real Food” as Crock Pot Italian Garden Cauliflower & Sausage Soup aka low carb Zuppa Toscana soup (Olive Garden copycat).

I’ve never actually had this soup from Olive Garden, but my mom loved this low carb Zuppa Toscana soup and so did I, that’s all that matters to me.

Enjoy!

INGREDIENTS

• 1 head cauliflower
• 1 pound Italian pork sausage
• 1/4 medium or 1/2 small onion, chopped
• 1 clove garlic (or more, if you love garlic)
• 6 cups water
• 1 teaspoon basil leaves, dried
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2-3 teaspoons chicken bouillon granules or 3 cubes
• 1 bunch your favorite greens, chopped (kale, escarole, spinach)
• 1 cup heavy cream
• 1/4 teaspoon Xanthan gum or Glucomannan powder (optional)
• Salt & pepper to taste

DIRECTIONS

Core the cauliflower and separate large pieces from the leaves and stem, then rinse and drain the leaves and pieces. Chop the pieces and stems into bite-sized leaves and pieces. Set aside.

In a heavy-bottomed soup pot set to medium-high heat on the stove top, brown the Italian sausage (if using links, remove casings, first) with the garlic and onion.

Slow Cooker Method:

Transfer ingredients above to crock pot/slow cooker, then add the water, chicken bouillon, and herbs that you want to use. Gently add in the chopped cauliflower.

Let cook on HIGH 3-4 hours or 6-8 hours on LOW or until cauliflower is fork-tender. Add the chopped greens and cook until just wilted. Stir and taste for seasoning, and add salt as needed. Add the heavy cream (if using Xanthan gum, shake with the cream in a jar before adding), and whisk it in well to thicken the soup. Cover crock pot again and let cook 1 more hour. If using glucomannan powder, finely dust the powder over the surface and let it sit a few minutes, then stir to thicken – do this step just before serving. No need to continue cooking for more than a few minutes.

Stove Top Method:

To the stove top pot, add the water, chicken bouillon, and the herbs that you want to use. Gently add in the chopped cauliflower.

Simmer at least 20-30 minutes or until cauliflower is fork-tender. Add the chopped greens and cook until just wilted. Stir and taste for seasoning, and add salt as needed. Add the heavy cream (if using Xanthan gum, shake with the cream in a jar before adding), and whisk it in well to thicken the soup, then lower heat and let stand a few minutes. Stir again and serve once thickened to your liking. If using glucomannan powder, remove the soup from the heat source, finely dust the powder over the surface and let it sit a few minutes, then stir to thicken before serving.

Makes 8-10 servings

NOTES:

I don’t care much for kale, but I have used other greens in this low carb Zuppa Toscana soup recipe.  I have also used torn spinach leaves. If using spinach, I’d recommend adding them at the very last part of cooking time, so as not to turn them to mush.

I like to serve this soup with grated Parmesan on top.

Leftovers keep for 4-5 days in the fridge and this soup also freezes and thaws beautifully! 

Oh, and for anyone wondering if I’ve ever taken a good picture of this soup, the answer is clearly, “No.” I’ll have to make it again soon and get some decent ones in the recipe page here!