Olive Garden Low Carb Zuppa Toscana THM

by adustyframe ~ January 30th, 2014

Zuppa Toscana is one of James’ favorite soups. Recently on one of our super cold days, he asked if we could make this.

I decided to tweak it so that I could eat it and not cheat on my plan.

Here’s what I came up with….I’ll admit it’s not a perfect copy because the potatoes give it a different texture but it was definitely good!

 

Ingredients:

1/2 lb spicy Italian sausage

6 pieces of bacon

3 garlic cloves, peeled and minced

1 medium onion, diced

1/2 bag radishes, thinly sliced

4 c. chicken broth

water

1-2 c. kale, sliced into ribbons

1 c. heavy cream

2 bags frozen cauliflower

4 wedges laughing cow cheese or 2 oz cream cheese

Glucomann or xanthan gum

salt and pepper to taste

Fresh parmesan to garnish

Directions:

1. Brown Italian sausage and bacon pieces together.

2. Put 1/2 of the chicken broth in a pot with 2 bags of the cauliflower–add a little water if you feel it’s necessary. Boil ’til cauliflower is soft.

3. Put the other 1/2 of the broth in another pot. Add the garlic, minced onion, and thinly sliced radishes. Boil ’til radishes and onion are soft.

4. When cauliflower is soft, drop in the cheese wedges or cream cheese and allow to melt.

5. Drain the broth from the radishes and onions and add the broth to the cauliflower pot.

6.Puree the cauliflower and broth.

I use a stick blender right in the pot.  You want to thicken this cauliflower/broth to resemble potato soup. I used glucomann, but you can also use xanthan gum.

I put the thickener in a tiny salt shaker and shake it in while I’m blending. Keep adding and whisking or blending until soup resembles potato soup.

6. Add the radishes, onions, meat, and kale to the cauliflower and simmer for 10 minutes.

7. Add the cream and serve warm.

8. Season with salt and pepper to taste.

9. Top with fresh parmesan if you wish.

Tips:

The thinner you slice the radishes the better. They are going to mimic the potato slices in the soup. Trust me it works!

The kale works best sliced in tiny thin ribbons.

Like I said, it’s not a perfect copy of the orginal recipe but it’s very good.

 

 

**For THM this is an S**

 

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