This Low Carb Zuppa Toscana Soup can be ready in as little as 30 minutes! It’s got super versatile cauliflower in place of the potatoes, flavorful sausage, and kale, all in a creamy broth. This is a veggie packed low carb dinner!
Have you ever had the Olive Garden Zuppa Toscana soup? It is super yummy and it really isn’t bad carb wise at 13 net carbs for a bowl. It would be a good option if you were at Olive Garden and you were trying to stay in your carb budget. Pair that soup with some salad and you would be all set!
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I wanted to make the soup a little more carb friendly for my friends who like to keep their carbs lower than 30 grams per day so I subbed out the potatoes for cauliflower. You all should notice my obsession with cauliflower by now. It is one of the most versatile veggies in my opinion!
Home Cook Tips
We are not Martha Stewart and we are not cooking for the Food Network. Let me tell you my favorite shortcuts to getting this low carb cauliflower soup finished in under 30 minutes. I am not about to chop a bunch of veggies when I don’t have to. I use already minced garlic that has been freeze dried, frozen diced onion, and frozen chopped kale. The only thing I had to chop was my cauliflower! I didn’t use frozen cauliflower for this recipe, but you definitely could!
I wanted some crispy crumbled bacon to top off my soup, so my first order of business was to saute’ 4 slices of chopped bacon in my 6 quart dutch oven. Look at all of those browned bits on the bottom of the pot. That is flavor! After we remove the cooked bacon from the pot, we will add the onion and garlic and scrape all of that yummy brown stuff off of the bottom.
while the bacon is cooking, you can chop up your cauliflower. I used a whole head minus the core…I just chopped the cauliflower with a big knife. No need to keep them in perfect florets because I want them to be smaller pieces so they are easier to eat and they cook quicker.
So we just throw things in the pot in stages. First cook the bacon and remove it, leaving the fat. Then add the onion and garlic and cook until the onion is translucent, then add the sausage and cook it until no longer pink. Then add the cauliflower, kale, broth, and let it simmer until the cauliflower is cooked through. I then finished it off with some heavy cream.
This Low Carb Zuppa Toscana soup really does com together super fast! To serve, ladle into large bowls, and top with crispy bacon and some freshly grated parmesan cheese.
Low Carb Zuppa Toscana Soup
- 4 slices Bacon diced
- 3 cloves garlic minced
- 1 large onion (fresh or frozen) diced
- 1 lb ground turkey sausage (or your favorite kind)
- 6 cups Low sodium chicken broth
- 1 head Cauliflower chopped
- 2 cups chopped kale, fresh or frozen
- 3/4 cup heavy cream
- 1/2 tsp black pepper
- Salt to taste
- fresh grated parmesan for serving
- In a large pot or dutch oven over medium heat, sauté the diced bacon until crispy. Remove from the pan and set aside, leaving the bacon fat in the pan.
- Add the onion and garlic to the pot and sauté until the onion is translucent - about 5 minutes.
- Add the sausage to the pan and break apart with a wooden spoon until crumbled and cooked through - about 5 minutes
- Add chicken broth, cauliflower, kale, and pepper. Let cook until the cauliflower can be pierced with a fork, about 10 minutes.
- Stir in the heavy cream and season with salt to taste. Serve in bowls with crispy bacon and fresh grated parmesan cheese.
- I used frozen diced onion, already minced garlic, and frozen chopped kale to make the prep for this meal easier!
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