Ingredients for Low Carb Zuppa Toscano
- 1 lb Italian sausage (mild or spicy)
- Diced Onion
- 2 cloves garlic, minced
- 6 cups chicken broth
- Frozen Spinach
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- Salt And Pepper
- 1/2 tsp red pepper flakes (or more, to taste)
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How to Make Low Carb Zuppa Toscano
- In a large pot or Dutch oven, brown 1 lb Italian sausage (mild or spicy) over medium-high heat, breaking it up with a spoon. Remove sausage from pot and set aside.
- Add 1 tbsp olive oil to the pot. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Stir in 1 tsp dried thyme, 1/2 tsp red pepper flakes (or more, to taste), and 1/4 tsp salt and 1/4 tsp black pepper.
- Add 6 cups chicken broth and 1 lb Yukon gold potatoes, peeled and diced. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Add 10 oz fresh kale or spinach, chopped (or 10 oz swiss chard, chopped), and the cooked sausage. Simmer for another 10 minutes, or until greens are wilted.
- Stir in 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option) and heat through. Do not boil.
- Taste and adjust seasoning as needed. Garnish with freshly grated Parmesan cheese (optional) and serve hot.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
15g
Fat
88g
Carbs
4g
