Delicious and Healthy Zuppa Toscana Recipe

5 from 1 vote

Copy of Olive Garden's soup, just keto (Low Carb)

Prep Time20

Cook Time25

Total Time45

Servings:

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 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.

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