Low Carb Zuppa Toscana

My daughter has made this a few times for me now and it’s a super yummy low carb soup. It’s delicious without all the guilt.


Low Carb Zuppa Toscana 


  • 16 oz Italian sausage (sweet, mild, or spicy)
  • ½ lb of bacon, chopped
  • Small onion, diced
  • 2-3 cloves of garlic, minced
  • 6-8 cups chicken broth
  • 1 head of cauliflower, chopped
  • Salt and pepper to taste
  • 4 cups chopped kale
  • 1 cup heavy whipping cream
  • Parmesan cheese, grated or shreds


  1. Brown bacon in a large pot or dutch oven.
  2. Remove with a slotted spoon and set aside. Keep at least 3 tablespoons of bacon grease in the pan.
  3. Brown sausage in the same pot.
  4. Stir in chopped onion. Cook for 5 to 6 minutes or until the onion is translucent.
  5. Stir in minced garlic and cook for 1 minute, stirring frequently.
  6. Add chicken broth to the pot.
  7. Add cauliflower and bring to a simmer over medium heat.
  8. Continue cooking until the cauliflower is almost tender, about 5 minutes, do not overcook.
  9. Add the kale to the soup, and simmer for an additional 5 minutes, stirring occasionally.
  10. Stir in the heavy cream and let heat through. Salt and pepper as needed
  11. Ladle soup into bowls and sprinkle with Parmesan cheese & crisp bacon pieces.
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