Low-Carb Zuppa Toscana

If you are looking for a low-carb zuppa toscana, try this delicious Italian vegetable soup where cauliflower is used instead of potatoes.

• Preparation Time: 20 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 3 mins
• Calories: 349 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.