WebLow-Carb Zuppa Toscana. View Recipe. France C. Traditionally made with potatoes, this low-carb version of zuppa toscana features cauliflower instead. No one …
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WebSet Instant Pot to saute normal or low and brown the sausage. Turn Instant Pot off and add onions, diced tomatoes, and chicken broth to the pot. Fasten the lid on your …
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WebWhip up a batch of this soup and enjoy a delicious lunch for a few days. In 30 minutes you will have 4 servings of this healthy, dairy-free, & gluten-free soup that is …
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WebBrown sliced bacon and ground sausage in a Dutch oven on medium-high heat. Add in onions and garlic and cook until fragrant. Adjust the heat to medium and add …
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WebThese Easy Low Carb Instant Pot Recipes make the best weeknight dinners for anyone looking to cut back on carbs, but not on flavour! This Instant Pot Acorn …
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WebHeat 1/4 cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. …
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WebRemove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs. While meatballs are browning, heat 1 Tbsp olive oil in …
Add kale. Add chopped kale and sausage back into the pan and simmer. Add cream cheese. Turn soup off and immediately ladle out 2 cups of hot broth into a blender. Add the cream cheese, and blend until melted. Stir back into soup and serve. What kind of kale is best for soup?
In a deep pot, heat oil over medium heat. Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks. Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently. Add chicken stock and bring soup to a boil.
Add cream cheese. Turn soup off and immediately ladle out 2 cups of hot broth into a blender. Add the cream cheese, and blend until melted. Stir back into soup and serve. What kind of kale is best for soup?
Reduce the heat and simmer for 10 minutes or until the cauliflower is tender. Stir in the heavy cream and kale and let it sit for 5 minutes until the kale is wilted. Season to taste with salt and pepper. Serve the hot soup with shaved Parmesan cheese and green onions.