I made a low carb version of Zuppa Toscana tonight and it came out really well! I’ve only made a carby version in the past and the only real difference is swapping the potato for zucchini, it was a great substitute. ZUPPA TOSCANA INGREDIENTS: ~ 8oz bacon, chopped (I used duck bacon ends) ~ 1lb hot Italian sausage uncased ~ 2 small leeks, diced (or 1 onion diced) ~ 8 large garlic cloves, diced ~ 2 smallish zucchini, chopped ~ 4 cups chicken broth ~ 4 cups water ~ 1 bunch kale, ripped into bite sized pieces ~ 1 cup heavy cream ~ Parmesan cheese, grated DIRECTIONS: 1. Cook bacon until crispy, set aside on paper towel lined dish. Remove fat from pan and set aside. 2. Brown sausage and set aside on paper towel. 3. Sautée leek in pan fat until soft 4. Add garlic and sauté until fragrant but not browned/burnt, adding the fat that was set aside, if needed 5. Add zucchini, broth, and water to pot and cook over medium heat until zucchini are just tender, about 5-8min 6. Add sausage back to pot and bring to a boil 7. Add in cream and simmer for a few minutes, add salt and pepper to taste (if needed, I didn’t add). 8. Serve with bacon and grated Parmesan cheese on top! 9. If you didn’t use all your bacon fat when adding back to the veggies, strain through a paper towel and save in the fridge! It’s a little spicy for my 7yo, I guess I haven’t made it since being a mom, so next time I will use mild Italian sausage and my hubby and I can add red pepper flake or hot crispy oil to ours 🌶️ Enjoy! This isn’t a traditional Italian recipe but I’ll toss out the flag anyway 🇮🇹

Posted by Lauren L at 2022-11-08 22:31:12 UTC