Zuppa Toscana Soup Copycat Recipe

Keto Zuppa Toscana Soup Easy Low Carb

WEBJun 8, 2021 · Drain and set aside. Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan. Add in …

1. In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
2. Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
3. Add in cauliflower, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
4. Reduce heat and simmer uncovered 6-7 minutes or until cauliflower is tender.

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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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Copycat Low Carb Zuppa Toscana Soup Joyful …

WEBSep 7, 2018 · Instructions. Turn your instant pot onto the sauté setting. Add sausage to the pan and brown for 3-4 minutes. Breaking up with a …

1. Turn your instant pot onto the sauté setting.
2. Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.
3. Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.
4. Next add bacon to the pan and saute for 3-4 minutes, until browned.

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Low Carb Zuppa Toscana with Cauliflower My Baking …

WEBMar 21, 2021 · In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook …

1. In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.
2. Add cauliflower and chicken broth to the sausage mixture. Continue cooking over medium heat until the cauliflower is cooked through.
3. Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

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