Low Carb Zuppa Toscana
This garden fresh Spinach Zuppa Toscana hugs you from the inside. This is my low carb version of the Olive Garden favorite soup that eats like a meal.
Servings 6 servings
Calories 485kcal
Equipment
Ingredients
- 4 slices bacon diced
- 1 lb Italian sausage Mild or hot - all casings removed
- 2 cloves garlic minced
- ½ onion diced
- 4 cups chicken broth
- 1 cup turnips peeled and diced
- 12 oz spinach fresh or frozen
- 8 oz Heavy Cream * can sub 4 oz softened cream cheese.
- salt and black pepper to taste
Instructions
- Heat a large soup pot over medium high heat. Add diced bacon and cook until crispy about 6-10minutes. Remove and set aside to use as garnish.
- Add Italian sausage to the pot and cook until browned in the bacon grease, This takes about 3-5 minutes. Make sure to crumble the sausage as it cooks; drain excess fat if needed.
- Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add turnips and cook until tender, about 10 minutes.
- Stir in spinach and cook until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Do not boil heavy cream or it will get grainy.
- Serve immediately, garnished with bacon. Low carb bread sticks are perfect with this soup.
Nutrition
Serving: 8oz | Calories: 485kcal | Carbohydrates: 7g | Protein: 16g | Fat: 44g | Sodium: 1297mg | Fiber: 2g | Net Carbs: 5g | Fat Ratio per Serving: 81.65% | Protein Ratio per Serving: 13.2% | Carb Ratio per Serving: 4.12%