Zuppa Toscana

This low-carb version of the famous Italian soup with sausage, kale, and "faux-tatoes" is super delicious and hearty!
  • 1 pound sweet turkey Italian sausage

  • 1 med. onion, chopped

  • 3 cups broth or 3 cups water + bouillon to make 3 cups

  • 2 cups cauliflower

  • 4 cups almond milk, unsweetened

  • 3 cups cubed, peeled zucchini

  • 1 t. sea salt

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons dried basil

  • ¼ teaspoon red pepper flakes, or more to taste

  • ½  teaspoon fresh ground black pepper

  • 2-3 cups torn kale leaves (bite-size pieces)

  • 1 teaspoon arrowroot powder (optional)

  1. Heat a large soup pot over medium-high heat. Remove sausage from casing by squeezing bite size balls into pot; add chopped onion; cook and stir until browned and onions are soft, about 10 minutes.

  2. In a separate pan, cook cauliflower and broth until cauliflower is tender. Blend cauliflower in blender or food processor until smooth.

  3. Stir almond milk, zucchini, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Add blended cauliflower. Simmer until zucchini cubes are tender, about 30 minutes. Season with salt, oregano, basil, and black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

  4. If soup is too thin, use arrowroot to thicken:  Mix arrowroot powder with 1 T. cold water. Add to soup and bring to boil.

Serve with Smart Cookie Baker One Carb Crackers!  Enjoy!

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