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Copy Cat Olive Garden Low Carb Zuppa Toscana Soup


  • 1 1/2 pound Italian sausage I use 1/2 hot and 1/2 sweet
  • 1 small onion diced
  • 3 cloves garlic minced
  • 32 oz chicken stock
  • 16 ounce package fresh chopped spinach or you can use kale
  • 3/4 cup heavy cream
  • Salt and pepper to taste


  1. Brown the sausage in a soup pot along with the onion and garlic; drain fat.
  2. Add the broth and bring to a boil. Turn down heat and let simmer for about 30 minutes .
  3. Add the spinach and the cream and simmer a few minutes until the cream is heated.
  4. Season to taste.