Dinner Zuppa Toscana Soup Olive Garden Copycat Recipe But Low Carb

Keto Zuppa Toscana Recipe That Low Carb Life

WEBDec 4, 2018 · How To Make Keto Zuppa Toscana Soup: Meat- Add the Italian sausage and bacon to a pot. We like to use a dutch oven here. …

Rating: 4.4/5(120)
1. Heat a large sauce pot or dutch oven over medium heat. Add the Italian sausage to the pot and begin to brown the meat, breaking it up as it cooks.
2. When the meat is about halfway browned, add the bacon, onion, and garlic and continue cooking and stirring until the sausage is fully cooked through.
3. Add the chicken broth and turnips and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
4. Add the kale and continue cooking for 5 minutes or until kale and turnips are both tender.

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Easy, Keto LowCarb Zuppa Toscana Soup Stay …

WEBSep 1, 2019 · Brown sliced bacon and ground sausage in a Dutch oven on medium-high heat. Add in onions and garlic and cook until fragrant. …

1. Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.
2. Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)
3. Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.
4. Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.

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Keto Zuppa Toscana The Girl Who Ate Everything

WEBNov 20, 2019 · Keto Zuppa Toscana Soup is a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, …

1. Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
2. Add the bacon and cook until crispy. Remove from pan.
3. Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.

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