Zuppa Tuscano

Dr. Myatt Approved Version Of This Classic Comfort Food

Zuppa Tuscano - Served, ready to eatZuppa Tuscano is a hearty, filling soup that has been popularized by restaurants like The Olive Garden. It is delicious, but also unfortunately high in carbohydrates.

This simple recipe is perfect for those low-carb, ketogenic, Myatt Diet dieters who crave the delicious taste and hearty, filling nature of this classic comfort food, without the carbohydrates.

Amazingly easy to prepare, the ingredients are few, cooking utensils are minimal, and cleanup is quick.

So, here in words and pictures is our recipe for Zuppa Tuscano made with cauliflower. It is very simple – don’t try to make it complicated. There are only 5 ingredients: cauliflower, broth, spicy Italian Sausage, bacon, and kale. Diced onion can be added if desired, for a total of 6 ingredients.

You will need:

  • a stick blender
  • a stock pot to cook and blend in
  • a covered microwaveable dish or bowl to cook / steam the cauliflower
  • a microwave oven (or steam cook it on your stove-top)
  • a large cauliflower
  • spicy Italian sausage ( a couple of links; perhaps a half pound)
  • a quarter cup or so of cooked chopped bacon
  • (optional) a small to medium white or yellow onion, chopped fine
  • a quart of broth – chicken broth is what we use, but vegetable broth will work too.
  • a few kale leaves, chopped

How to do it:

  1. Get a big cauliflower.
  2. Trim away the leaves and stem.
  3. Put it into a microwave-safe bowl with a snug lid and cut it up so the lid will fit.
  4. Add a splash of water – about a quarter of a cup – to make steam.
  5. Place in the microwave and cook on high until the cauliflower is soft to a fork. Our microwave takes about 20 minutes to do this. (or steam on the stove-top until soft)
  6. While the cauliflower is cooking prepare a quart or so of broth in your stock pot,
  7. Fry a few slices of bacon,
  8. and then brown a couple of links of spicy Italian sausage. (same fry pan)
  9. If you wish to add onion, chop one small to medium onion finely and saute briefly in the same pan.
  10. Put the cooked cauliflower into the stock pot with broth.
  11. Using your stick blender blend the cooked cauliflower with the broth.This may take several minutes of blending to get it completely smooth and free of lumps. You may need to add water to achieve the desired “soup” consistency – some people like thicker soup than others.
  12. Cut up and add the spicy Italian sausage, and chop and add the cooked bacon. Add the optional sauted onion if you wish.
  13. Stir all ingredients together and cook over low to medium heat until boiling gently.
  14. Using the same fry pan, saute the chopped kale very briefly – just a few seconds in a hot pan will do -and add it to your Zuppa and stir in.
  15. Serve hot and enjoy – you may wish to sprinkle some grated Parmesan cheese over the top for extra special flavor.

Here is most everything needed to make Zuppa: (left to right, back to front) A stock pot, a microwave-safe covered bowl, a frypan, vegetable or chicken broth, a cauliflower, bacon, a stick blender, a few kale leaves, and a couple of links of spicy Italian sausage.

Items needed for Zuppa

Trim away the leaves and hard stem from your head of cauliflower.

Here is the cauliflower chopped up to fit into a simple glass cooking bowl with a lid – nothing fancy. Add a quarter cup water to steam.

Put the lid on, and place into the microwave – about 20 minutes on high in our microwave.

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Or, steam until soft on the stovetop.

While the cauliflower is cooking / steaming I have cooked and chopped up the bacon and browned the spicy Italian sausages.

Sausage and bacon for Zuppa

I’m also preparing a quart or so of broth – I prefer the flavor of chicken broth, but feel free to use whatever you prefer.

Broth for Zuppa

When the cauliflower is cooked it will be soft to your fork – it’s ready to blend easily now.

Just add the cooked cauliflower to the broth…

And blend until very smooth and free of any lumps (unless you like lumps!) If it seems too thick, add a little water until it is “just right.”

You might want to leave it just a little thick for now, since you can always make a final adjustment before you serve the finished Zuppa.

Cauli blended in broth

Now that the sausage has cooled a bit I have chopped it up ready to add to the pot. These pieces are thumbnail sized – you may like them smaller or larger – it’s your Zuppa!

Spicy sausage chopped for Zuppa

So, we’ll add the chopped bacon,

And add the chopped sausage. The pot can be put on a burner at low to medium heat now and brought to a very low boil.

Sausage and bacon added

While the pot is heating we’ll ready some kale for a very quick trip through the frying pan. These are baby kale leaves – I didn’t have any mature kale. You could also use spinach or another green if you prefer – the variety of green is not critical!

Our frying pan is getting a workout today – the baby kale is in there just long enough to wilt it and warm it a bit.

Saute the greens

Then, into the pot with everything else, and stir.

And there you have it – a satisfying Zuppa Tuscano, ready to serve!

This recipe should make enough for 4 to 6 servings, or more if you want to stretch it out with a little more water.

Feel free to add a sprinkle of grated Parmesan cheese over the top for extra special flavor.

No need to tell that it’s made with cauliflower and not potato – it is so delicious that no one will care!

Zuppa-ready to serve