This Keto Zuppa Toscana recipe is a perfect example of enjoying your favorite foods while staying on track with your keto lifestyle.
Usually, Zuppa Toscana is typically made with potatoes, but this keto-friendly version swaps out those high-carb ingredients for low-carb alternatives that won’t kick you out of ketosis.
Instead of potatoes, this recipe uses cauliflower florets as a substitute, or you can add more onion.
This Keto Zuppa Toscana has flavorful components that will satisfy your taste buds. It starts with Italian sausage, which adds a savory and slightly spicy kick to the soup.
To enhance the soup’s depth of flavor, garlic and onions are sautéed until fragrant and golden. These aromatics provide a strong base for the soup and create a mouthwatering aroma that will fill your kitchen as you cook.
Next, the cauliflower florets and chicken bone broth are added to the pot. The cauliflower cooks until tender, absorbing all the delicious flavors from the broth and seasonings. It’s important not to overcook the cauliflower, as you want it to retain some texture and not become mushy.
The soup is hearty and satisfying, perfect for those chilly days when you need something warm and comforting. It’s a complete meal, but you can pair it with a side salad or some keto-friendly bread for a more substantial meal.
One of the great things about this recipe is its versatility. While packed with delicious ingredients, you can easily customize it to suit your preferences. If you like your soup with a little more heat, opt for hot Italian sausage for less carbs. The sausage’s spiciness will add an extra kick to the soup.
Lastly, if you have leftovers, don’t worry! This soup is safe to store in the refrigerator for up to 3 days.
Overall, this keto Zuppa Toscana recipe is a winner. Its combination of flavors and textures makes it a delight to eat, whether you’re following a keto diet. Give it a try – this soup doesn’t disappoint!
Ingredients
- 2.52 Oz Bacon Slices or Bits Precooked speeds up prep time.
- 1 Pound Hot Sausage A lot of sausages have carbs, and hot sausages and the store brand normally have less, check your labels!
- 1 ½ tsp Minced Garlic
- ½ Pound Large White Onion We use precut most of the time.
- 6 Cups Chicken Broth or Bone Bone is healthier with essential vitamins and minerals.
- 6 Cups Kale Leaves Roughly chopped or pulled apart by hand.
- ¾ Cup Heavy Cream
- 1 tsp White Vinegar
If you miss the potatoes, we don't usually add the cauliflower; instead, we use 1 pound of onion.
- 4 Cups Cauliflower Florets
Ingredient & Equipment Links
Instructions
Bacon Prep
- If not using precooked, cook the bacon in a pan over medium-high heat and cook until crisp, flipping as needed, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon or spatula; set aside to drain.
- Once bacon cools or is precooked bacon, shred to bit sizes and set aside.
Soup Instructions
- In a 5.5 qt or larger pan, cook, breaking it up, until browned and no longer pink, about 6 minutes. Put cooked sausage to the side in a bowl or on a plate.
- Using the same pan that the sausage was cooked in, add the cauliflower, garlic, and onion to the remaining sausage drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes.
- Season with the crushed red pepper flakes and salt and pepper. Add the chicken bone broth, increase the heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer until the cauliflower florets (If used) are fork tender and cooked through, 9 to 12 minutes.
- Add the kale, heavy cream, bacon, and sausage and cook over medium heat until the kale is tender, another 5 minutes.
- Stir in the vinegar just before serving.
- Serve and enjoy
If you like this Keto Zuppa Toscana Recipe, check out our other recipes HERE!
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