Zuppa Toscana with Roasted Cauliflower {Low Carb!}

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Recipe by South Your Mouth

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Zuppa Toscana with Roasted Cauliflower {Low Carb!}

1 large head of cauliflower

2-3 tablespoons olive oil

Salt, pepper & garlic powder

2 lbs. hot Italian Sausage

1/2 lb. thick-cut bacon, cut into small pieces

1 very large onion

5-6 cloves garlic, minced

8 cups chicken broth

1 cup heavy whipping cream

6-7 cups roughly chopped kale (or as much as you like)

Chop cauliflower into bite-sized pieces then toss with olive oil, salt, pepper and garlic powder. Roast cauliflower on a very large baking sheet (or two 13x9 pans) at 375 degrees for 25-35 minutes or until toasty brown on the bottom. Keep an eye on it because the bottom will brown waaaaay before the top has any color at all. Remove from oven; set aside.

Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage in a large skillet until browned and cooked through. Drain fat; set aside.

In a large stock pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon, leaving the bacon drippings in the pot. Set bacon aside.

Add onion to bacon drippings in the pot then sauté for 5 minutes (add a little olive oil if necessary). Season with salt and pepper then add garlic and continue cooking for 3-4 minutes.

Add chicken broth and cooked sausage, cover and simmer over medium-low heat for 20 minutes. Add cauliflower, cooked bacon and cream then continue cooking for 5 minutes. Taste for seasoning then add salt, pepper and/or garlic powder if desired. Stir in kale, cover, turn off heat and allow soup to rest for 20 minutes. Serve and enjoy!

Makes approximately 10-12 servings.


  • This is just like traditional Zuppa Toscana minus the potatoes. If you’d like to make it the traditional way, omit the cauliflower and add 5-6 small potatoes (unpeeled, sliced ¼-inch thick) when adding the chicken broth then cook until tender (if not tender after 20 minutes).
  • No, I don’t think this is one you should cook in the crock pot.