Low-Carb Tuscan Soup features sausage and riced cauliflower (and some heavy whipping cream) for a comforting family-friendly meal. This gluten-free soup is quick to pull together for an easy weeknight dinner.
With this Low-Carb Tuscan Soup, we wanted to recreate our Tuscan Sausage and White Bean Soup which is our most popular recipe on the blog. It is also a great option if you are following a Keto diet, check out the graph at the end of this post for more information!
It’s no wonder our Tuscan Sausage and White Bean Soup is a crowd-pleaser, because its garlicky flavor satisfies any hunger. Both the original recipe and this new one are simple recipes that take only a matter of minutes to prepare on a busy weeknight. This comforting, new version still warms your belly on a cold, winter’s night while being low-carb AND gluten-free.
Low-Carb Tuscan Soup with Sausage and Riced Cauliflower
In this version, we eliminated the flour that was in the original recipe, which is a big no-no for low carb. We also made a couple other simple substitutions.
We swapped the evaporated milk for heavy whipping cream. Riced cauliflower is our substitution for the white beans. Not familiar with riced cauliflower? You can find this in the freezer section of the grocery store. We use the steamer bags that you cook in the microwave. This Low-Carb Tuscan Soup is sure to satisfy your soup craving.
If your family likes different seasonings, do not be afraid to taste the soup before serving and add your own spin to the soup. That’s one of the great things about what we call “base” recipes – with just a few of your own additions, you can make them your own!
How to Make Low-Carb Tuscan Soup with Sausage and Riced Cauliflower
Cook the pork sausage. Once cooked, drain and set sausage aside. Cook riced cauliflower according to directions. Melt butter in a saucepan. Add garlic and onions (optional) and cook for 1 to 2 minutes until onions are translucent. Pour in the chicken broth and heavy whipping cream stirring occasionally until the soup comes to a boil. Add the cooked and drained pork sausage, cooked riced cauliflower, salt and pepper. Heat through, and enjoy!
- 1/4 cup butter
- 1/2 cup chopped onion (optional)
- 4 cloves garlic, finely chopped
- 1 cup chicken broth
- 16 oz. heavy whipping cream
- 1 lb. cooked pork sausage
- 12 oz. riced cauliflower, cooked
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Melt butter in a large saucepan.
Add onion (optional) and minced garlic; cook for 1 to 2 minutes while stirring occasionally.
Pour in the chicken broth and heavy whipping cream. Bring to a boil, while stirring occasionally.
Add cooked sausage, cooked riced cauliflower, black pepper and salt; heat through.