Keto Zuppa Toscana Soup Recipe
Most Zuppa Toscana copycat recipes out there lean heavy on potatoes and extra carbs, then hand you a “keto version” that’s either watery, bland, or loaded with weird swaps that don’t hit. Not here. I’m not about to hand you a watered-down version; this recipe is bold, flavorful, and tested until it came out just right. I have hundreds of low carb recipes on my site. If you’re looking for comfort food that actually works with your goals, this one’s it.
Servings 8
Calories 309kcal
Ingredients
- 1 pound ground sausage Italian Sausage works best (I used mild)
- 3 slices bacon, sliced into smaller bits
- 1 cup onion chopped
- 3 garlic cloves, chopped
- 1 head fresh cauliflower, chopped
- 5 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- salt and pepper to taste I like to season it at the end so that I can taste repeatedly and adjust as necessary.
- 1 cup heavy whipping cream
- 3 cups fresh kale, stems removed
- parmesan for topping optional
Instructions
- 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.
Video
Notes
- For me a Dutch oven yields the best results. You can use whatever soup pot you want in the recipe.
- You can use ½ cup heavy cream to reduce calories in this recipe.
- You can add ½ 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.
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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.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 5g | Protein: 12g | Fat: 24g