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Low-Carb Zuppa Toscana Soup

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PREP TIME
20 min
COOKING TIME
43 min
TOTAL TIME
63 min
SERVINGS
6 servings
Dinner Soup Italian Mediterranean
Low-Carb Zuppa Toscana Soup
Ingredients
  • 1 pound Italian sausage (such as Jimmy Dean®), casings removed
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 onion, diced
  • 3 cloves garlic, pressed
  • 2 (32 ounce) cartons chicken broth
  • 1/2 cup water
  • 1 cube chicken bouillon (such as Knorr®)
  • 1 teaspoon ground black pepper
  • 5 cups chopped cauliflower florets
  • 3 cups stemmed and chopped kale
  • 1/2 cup half-and-half
  • 1/4 cup grated Parmesan cheese
Instructions
1
Heat a large cooking vessel over the middle heat setting until the Italian sausage is nicely browned and crumbly, taking around 5 to 7 minutes. Remove the sausage from the pot using a slotted spoon and place it on a serving plate.
2
Next, cook the bacon in the same pot until it reaches a crispy state, requiring about 3 to 5 minutes. Take out the bacon and drain off any excess grease, leaving approximately 2 teaspoons of fat in the pot. Add sliced onions and minced garlic to the pot, cooking until they become soft and transparent, approximately 5 minutes.
3
Add the browned sausage and crispy bacon back into the pot. Then, pour in chicken broth, water, and a bouillon cube to create a flavorful liquid base. Season with black pepper and let the mixture simmer over low heat for 20 minutes, allowing all the flavors to meld together.
4
After 20 minutes of simmering, stir in steamed cauliflower and continue cooking until it's almost tender, taking around 5 minutes. Add chopped kale to the pot and stir in half-and-half, allowing it to simmer until the kale is wilted, approximately 5 minutes. Finally, sprinkle grated Parmesan cheese on top to complete the dish.