Zappa Toscano Soup

Zappa Soup

Zappa Toscano Soup

This low carb soup is great for busy weeknight meals, and get you warm in the winter nights.

This keto soup is made with sausagekalecauliflower, and a clear broth. If you are looking for low carb and keto friendly ideas, this soup is perfect for your meal prepping!

Zappa Soup
Zappa Soup

INGREDIENTS NEEDED:

  • Italian Sausage – links with the casing removed. You can use spicy Italian Sausage, too.
  • Cauliflower – cut into florets
  • Onion – diced
  • Bacon – cut into small pieces
  • Garlic – minced
  • Kale – cut into thin ribbons
  • Oregano- nice seasoning taste in the soup
  • Chicken Broth + Water – for the base of the soup
  • Red Pepper Flakes – the heat gives this soup so much flavor

How to Make Zuppa Toscana Soup

  1. Brown sliced bacon and ground sausage in a Dutch oven on medium-high heat.
  2. Add in onions and garlic and cook until fragrant.
  3. Adjust the heat to medium and add Chicken broth, oregano, cauliflower, salt and pepper.
  4. Place the lid on the pot and cook for 15 minutes.
  5. Open the pot and add the kale.
  6. Cool before serving.

If you want to make this creamy soup, you can add heavy whipping cream to it when you add the kale.

Zappa Toscano Soup

Recipe by Lucy ChesnaCourse: SoupsCuisine: American
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This keto soup is made with sausagekalecauliflower, and a clear broth. If you are looking for low carb and keto friendly ideas, this soup is perfect for your meal prepping!

Ingredients

  • 1 lb mild Italian Sausage

  • 4 slices thick-cut bacon

  • 4 to 6 cups Chicken broth (or veggie broth)

  • 1 small onion, diced

  • 3 cloves fresh garlic, minced

  • 1 head fresh cauliflower, diced

  • 2 cups fresh kale ( or spinach)

  • 1 teaspoon dried oregano

  • salt and pepper, to taste

  • crushed red pepper flakes, optional

  • shredded parmesan cheese for garnish, optional

  • 1 ½ cup heavy whipping cream (only if you want to make the soup creamier)

Directions

  • Cook the bacon and sausage on a skillet until brown; set aside.
  • In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute. Use the juices from the bacon and sausage.
  • Add the chicken broth, cauliflower, bacon, and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).
  • Add the kale, simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)
  • Enjoy immediately, or store in the fridge for up to 5 days. You can also freeze for later.

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