LOW Carb: T's low carb adaptation of Olive Garden's "Zuppa Toscana"

Ok....  this isn't a easy as it looks....this took many adaptations to make this soup "work", so I hope you like it.  I love it and others love it as well! I had to make about 15 batches of this stuff and was almost ready to give up, until I hit this batch and people went "WOW"....so I stuck to it.

And yes, it has NO potatoes in it like the Olive Garden version!


T's Low Carb Zuppa Toscana

Ingredients:
1 1/2 lb Italian sausage
1 Medium onion  (chopped fine) 
½ package pre-cooked bacon (chop this up into little tiny pieces)
2 cloves garlic (minced)  
3 1/2 cups kale (chopped medium-large pieces)
2 cans quality chicken broth
1 quar****er  
1 1/2 cups heavy cream
2 Tbsp parsley
Cayenne to taste  (it's supposed to be spicy)  Just don't over-do it!

Directions:

Cook sausage in a 300°F oven for approximately 30 minutes.  (Drain and slice very thinly)
Place onions, chicken broth, water, garlic in pot, and cook on medium heat until 10 minutes have passed.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream and heat and serve with parsley sprinkled and a dash of cayenne.


Let me know if this is your kind of recipe....  WLS people always love a great soup and get so tired of chicken or beef stew or soup!

Please leave comments in the recipe forum!

 

Thanks,

T.
 

love this soup--thanks for making WLS friendly--saves me time and trouble--DH doesn't want to eat same thing toooften and when Itweek a recipe I make it sweveral times.  Thanks again.  Helga

This looks wonderful. Thank you for the recipe Thomas.

Well I know how much I love tasting this stuff and I never knew how taking out the potatoes would affect it.  I tried making it just owthout the potatoes...and ummmm let's just say it wasn't as good as i wanted it to be...

Soooo  I kept on making it over and over until it was as close as I could get it and I "tested" it on a group of my friends and they loved it.

A number of people also ask about my love for the cayenne pepper....well  most of the recipes out there don't have that hint of spice in it.  I do it for two reasons...i love the kick and the little tingle on my tongue, and it also helps with metabolism (just a hint).....not to mention it's great for your blood.

Thanks again for giving such wonderful comments....

T.

This almost reminds of the Portuguse Kale Soup that I order when I'm in Provincetown, Mass

I'll have to check into some portuguese cooking.  I'm normally into mainly French provencial, bt hey if it tastes good, I'm up for cooking it!  Right now I'm trying to find a special "lebanese" bbq sauce....  it's killing me to not have the recipe!

T.

I will try this.  I've made the "real" version, and it was very rich.  I also use Turkey Italian sausage.  I'm glad I finally checked out this forum!

This is just what I needed! I'm definitely trying this within the next few days. Thanks so much!

Mmmmmmmmmmm..... this sounds delish!!  I'm definitely makin' some of this!

tried this recipe for dinner tonight and all I can say is WOW  sooooo good everyone give it a try!