This Low Carb Keto Zuppa Toscana Soup is a comforting bowl of goodness made with sausage, kale, and a creamy broth. A keto-friendly version of the classic Italian soup, it’s perfect for warming up on a chilly day while keeping carbs in check!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium cauliflower head, cut into small florets (about 4 cups)
- 3 cups kale, stems removed and chopped
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook the Bacon and Sausage:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- In the same pot, add the Italian sausage and cook until browned, breaking it into small pieces with a spoon. Remove sausage and set aside with the bacon, leaving about 1 tablespoon of grease in the pot.
- Sauté Onion and Garlic:
- Add the diced onion to the pot and sauté until softened, about 3 minutes. Stir in garlic and cook for 1 minute, until fragrant.
- Add Broth and Cauliflower:
- Pour in the chicken broth and bring to a boil. Add the cauliflower florets, reduce heat, and simmer for 10–12 minutes, or until the cauliflower is tender.
- Add Kale and Cream:
- Stir in the chopped kale, heavy cream, Italian seasoning, cooked sausage, and bacon. Simmer for 5 minutes, or until the kale is wilted and the soup is heated through.
- Season and Serve:
- Taste and adjust with salt and pepper as needed. Serve hot and enjoy!
Notes
- Replace kale with spinach if preferred.
- For an even lower carb option, use less cauliflower or swap it with zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information (per serving, based on 6 servings)
- Calories: 340
- Carbohydrates: 6g
- Protein: 16g
- Fat: 28g
- Fiber: 2g
- Net Carbs: 4g
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