Zuppa Toscana

I don’t speak Italian, but the woman I got this recipe from (Annie, whose Italian name is Anna Maria and a maiden name I can’t spell) says this is Italian for “Tuscan Soup” and that it isn’t authentic but is patterned after the kind of soups they sometimes serve in Tuscany. ┬áBy which she means it has sausage, greens and cream. ┬áThis is a low carb version that I’m unclear if she originated or merely passed on.


Zuppa Toscana

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Nutrition per portion

  • 1/2 lb bacon, diced
  • 1 lb mild pork breakfast sausage
  • 1.5 c chopped onion
  • 4 cloves garlic, minced
  • 2 qts chicken stock
  • 4 c loosely packed kale, torn into bite-sized pieces
  • 3-4 c cauliflower, cut into small pieces
  • 1.5 c heavy cream
  1. Fry bacon in medium/large skillet.
  2. Remove to paper towels.
  3. In same skillet, fry sausage, breaking up as it cooks; set aside.
  4. In large Dutch oven, cook onions in oil until clear and tender.
  5. Add garlic and cook 1 minute.
  6. Add stock.
  7. Add bacon, then sausage.
  8. Add cauliflower; cook until cauliflower is soft (about 15 minutes).
  9. add heavy cream.
  10. Add kale.
  11. Simmer 5-10 minutes.

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