I LOVE Olive Garden’s zuppa Toscana. It’s the perfect cold-weather food that’s filled with flavor and textures. I feel like I have eaten a whole meal when I eat this, which is a rare thing with soups!
Lately, I have been watching my carbs intake. Eating fewer carbs makes me feel better and helps me consciously add more vegetables to my diet. I’ve been looking for a good low carb version of this soup, and I think this is it! Even if you’re not low carb-ing it, I think you’ll find this version of zuppa Toscana delicious and satisfying.
You will need:
Head of cauliflower, chopped into bite-sized pieces
1 Lb. hot Italian sausage, ground
2 strips of bacon, diced into small pieces
32 oz beef stock or broth (I prefer stock, but broth works fine. Use beef if you can- it adds a depth of flavor to the dish)
1 bunch of kale, chopped with ribs removed (I like to cut kale with scissors)
¼ cup heavy whipping cream
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 white onion, chopped
1 Tbsp olive oil
In a large dutch oven or soup pot, saute onion and garlic in olive oil. Add bacon and sausage and cook through. Add beef broth to pot along with cauliflower, salt and pepper. Cover and bring to a low boil. Add kale and recover, until kale has wilted. Take off the heat and stir in heavy cream. Season to taste.
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