Low Carb Version of Olive Garden’s Zuppa Toscana Recipe
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Cauliflower (The version at the restaurant has potatoes. You won’t notice the difference)
¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced Cauliflower and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve.
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