Description

Imagine a bowl of comforting soup, rich with the flavors of Italy. This Zuppa Toscana, reimagined for a modern palate, offers a symphony of textures and tastes that will warm you from the inside out. The foundation of this soup begins with savory Italian sausage, browned to perfection, releasing its aromatic spices into the simmering broth.

Accompanying the sausage is a medley of wholesome, low-carbohydrate vegetables, each contributing its unique essence to the overall character of the dish. Think tender kale, adding a subtle earthiness, and other carefully selected vegetables that provide both substance and visual appeal. The creamy broth, the heart of the Zuppa Toscana, envelops the ingredients in a velvety embrace.

Its richness is balanced by the savory sausage and the freshness of the vegetables, creating a harmonious blend of flavors that dance on your tongue. And then, there's the crowning glory: crispy bacon. Scattered generously over the top, it introduces a delightful crunch and a smoky depth that elevates the soup to new heights.

Each spoonful is a journey, a captivating interplay of textures and tastes that leaves you feeling utterly satisfied. This soup is not only delicious but also incredibly versatile. It can be easily tailored to suit your individual preferences and dietary requirements.

Whether you're seeking a hearty meal on a chilly evening or a light yet fulfilling lunch, this Zuppa Toscana is a perfect choice. Feel free to experiment with different vegetables, adjust the level of spice, or even swap out the sausage for another protein of your choice. The possibilities are endless, allowing you to create a soup that is uniquely your own.

This reimagined classic brings together the best of Italian culinary tradition with a focus on wholesome, flavorful ingredients, making it a dish that you'll want to make again and again.

Preparation Time

Prep Time

18 min

Cook Time

25 min

Total Time

43 min

Nutrition Information

Per 1 bowls serving

Calories

500 Kcal

Carbs

10 g

Fiber

3 g

Sugar

5 g

Protein

35 g

Fats

40 g

Saturated Fats 15 g

Unsaturated Fats 20 g

Cholestrol 100 mg

Sodium 1200 mg

Potassium 800 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Low Carb Zuppa Toscano
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 1 bowls
Cuisine: Lunch
Ingredients: 4 medium link - breakfast size Italian Sausage; 2 cups Organic Tuscan Kale by Organics; 4 cup Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can; 2 slice - 6" long Bacon; 1 small Zucchini; 1-½ tablespoon Olive Oil; 1 clove Garlic; 1 medium - 2 3/5" diameter Tomato; 1 medium - stalk - 7 1/2" to 8" long Celery Stalks; 1 teaspoon Hot Chili Pepper, Dried, Without Seeds; ½ cup Heavy Cream; ½ small White Onion

More than 230K

downloads

4.9/5 out of 3k reviews

Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

Italian Sausage

4 medium link - breakfast size

Organic Tuscan Kale by Organics

2 cups

Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

4 cup

Bacon

2 slice - 6" long

Zucchini

1 small

Olive Oil

1-½ tablespoon

Garlic

1 clove

Tomato

1 medium - 2 3/5" diameter

Celery Stalks

1 medium - stalk - 7 1/2" to 8" long

10.

Hot Chili Pepper, Dried, Without Seeds

1 teaspoon

11.

Heavy Cream

½ cup

12.

White Onion

½ small

Instructions

Squeeze the sausage meat from its casings into bite-sized chunks. Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over a medium heat. Add the sausage meat pieces. Cook the sausage until browned all over. Remove from the pan with a slotted spoon and set to one side.

While the sausage meat is cooking, add ½ tablespoon of olive oil to a skillet over a medium/high heat. Add the bacon, cook through until golden and crisp. Remove from the pan with a slotted spoon and set to one side. Once cool enough to handle, crumble into bite-sized chunks.

Finely dice the onion and thinly slice the garlic. Dice the tomato, celery and zucchini. Add the prepared vegetables to the saucepan that cooked the sausage meat. Sweat gently for 2-3 minutes until just tender, adding additional oil if the pan is a little dry.

Add the chili flakes and stock to the saucepan. Bring up to a gentle boil then reduce to a simmer. You may use an alternative stock if desired, such as vegetable. You may also adjust the level of spice to suit your personal preference. You can season with salt and pepper if needed, this will depend on the level of seasoning already in your stock.

Return the sausage pieces to the saucepan. Continue to simmer for a further five minutes. The sausage meat should be hot through and the vegetables tender.

Tear the kale leaves into the soup. Cook through briefly until the leaves are just wilted. Remove the soup from the heat and stir through the heavy cream.

Divide the soup between four individual serving bowls. Top each bowl with the crispy bacon pieces. Serve hot with Keto toasted bread if desired.

Low Carb Zuppa Toscano Recipe