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Zuppa Toscana with Cauliflower and Kale

April 2, 2025

Zuppa Toscana with Cauliflower and Kale

How to Make Zuppa Toscana with Cauliflower and Kale

This classic Italian soup is traditionally made with leafy greens, white beans, and potatoes in a savory broth with a little bit of spice. To make a low carb version, we replaced the white beans and potatoes with fresh cauliflower. Greek yogurt adds creaminess to the broth, and chicken adds extra protein. Add a side of Cauliflower Garlic “Bread” Sticks for a satisfying low carb meal.


10 min prep time


30 min cook time


6servings


2 cups

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Step-By-Step Instructions:

  1. In a Dutch oven, heat half of the oil over medium heat. Add the ground chicken and cook until browned.
  2. Remove the chicken from the dutch oven and set aside in a bowl or plate. Add the rest of the oil to the dutch oven, then add the onions and garlic. Sautee until browned, about 2 minutes.
  3. Add the beef broth, cauliflower and herbs and spices. Cover and cook on medium heat for about 10 minutes, or until the cauliflower is tender.
  4. Add the kale and the cooked chicken. Stir and cook uncovered for about 3 minutes, or until the kale wilts.
  5. Remove from heat and stir in the Greek yogurt. Serve with a sprinkle of parmesan cheese on top.
Low Carb
Italian
Soup
One Pot
Main Dish
Lunch
Budget Friendly
Dinner
Gluten-Free
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Nutrition facts

6 Servings



  • Serving Size

    2 cups


  • Amount per serving



    Calories





    170

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      2.1g

      11%
    • Trans Fats
      0g

  • Cholesterol
    60mg

    20%

  • Sodium
    170mg

    7%

  • Total Carbohydrate
    6g

    2%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      2g
    • Added Sugars
      0g

      0%

  • Protein
    18g

  • Potassium
    700mg
    15%

Ingredients

avocado oil (divided use)
1 tbsp

ground chicken
1 lbs

crushed red pepper flakes
1/2 tsp

low sodium beef broth
5 cup

onion(s) (diced)
1 small

garlic (minced)
2 clove

head cauliflower (cut into florets)
1/2 head (or 3 cups florets)

chopped kale
2 cup

paprika
1/4 tsp

black pepper
1/4 tsp

fennel seeds
1/2 tsp

dried parsley
1 tsp

dried oregano
2 tsp

dried basil
1 tsp

Plain Nonfat Greek yogurt
1/2 cup

grated parmesan cheese
1 tbsp (1/2 tsp per serving)