Easy, Keto Low-Carb Zuppa Toscana Soup is the best Olive Garden Copycat recipe. This keto soup is made with sausage, kale, cauliflower, and a creamy broth. The nutrition facts and macros are perfect for the keto diet. If you are looking for keto friendly ideas, this soup is perfect for your meal prepping!
salt and pepper to tasteI like to season it at the end so that I can taste repeatedly and adjust as necessary.
1cupheavy whipping cream
3cupsfresh kale, stems removed
parmesan for topping optional
Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.
Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)
Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.
Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.
Cover the pot and reduce the heat to medium. Cook for 15 minutes or until the cauliflower is soft and can be pierced with a fork.
Uncover the pot and add the heavy cream, chopped kale, salt and pepper to taste.
Cook for a couple of minutes until the kale wilts.
Cool before serving.
For me a Dutch oven yields the best results. You can use whatever soup pot you want in the recipe.
You can use 1/2 cup heavy cream to reduce calories in this recipe.
You can add 1/2 tablespoon of Italian Seasoning to standard ground sausage if you choose not to use Italian sausage.
I like a lot of kale in my soup (it's loaded with fiber) you can adjust to your taste.
Sometimes, when I freeze soup with dairy, the dairy will separate from the soup (especially the longer you freeze). If you know you are planning to freeze in advance, I recommend adding the cream and kale to the soup after you have frozen it, as opposed to adding it when you cook the original batch.