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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 473.3
  • Total Fat: 39.0 g
  • Cholesterol: 102.4 mg
  • Sodium: 1,007.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.9 g

View full nutritional breakdown of Zuppa Tuscana (Low Carb Version) calories by ingredient
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Zuppa Tuscana (Low Carb Version)

Submitted by: MRSDUDLEY

Introduction

This version on the original restaurant soup cuts the carb count by 13 grams and saves a little over 50 calories per serving. Trust me you will NOT even miss the potatoes. This version strictly cuts the carbs, but try my "Light" version for a complete overhaul of healthiness without sacrificing the flavor. This version on the original restaurant soup cuts the carb count by 13 grams and saves a little over 50 calories per serving. Trust me you will NOT even miss the potatoes. This version strictly cuts the carbs, but try my "Light" version for a complete overhaul of healthiness without sacrificing the flavor.
Number of Servings: 8

Ingredients

    1 lbs. Hot Italian Sausage Links, casings removed

    1/2 lb. smoked bacon, chopped

    4 C - water

    32oz box of chicken broth

    1 medium sized head of cauliflower, chopped into bite sized florets

    2 cloves of garlic, minced

    1 medium onion, chopped

    2 C kale (or swiss chard)

    1 C heavy whipping cream

    salt & pepper to taste

Directions

Makes 8-10 HEARTY one cup servings.



In a non-stick skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. Wipe skillet clean with a paper towel.



-In the same skillet over medium-high heat, brown bacon; drain, set aside. Wipe skillet clean with a paper towel.



-In the same skillet over medium-high heat, saute onions and garlic for 1-2 minutes until slightly soft.



-Place water, broth, cauliflower, garlic, onion, sausage and bacon into a 6-8 quart soup pot; simmer over medium heat for approximately 10 minutes or until caulifloer is tender

-Add kale and cream to pot; season with salt and pepper; heat through.



Number of Servings: 8

Recipe submitted by SparkPeople user MRSDUDLEY.






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