Keto Zuppa Toscana Soup
Creamy keto Zuppa Toscana is loaded with veggies and sausage in a savory broth.
Servings: 6 servings
Equipment
- Soup Pot or
Ingredients
- 1 pound Italian sausage
- 1 large onion diced
- 6 slices bacon diced
- 4 cups cauliflower chopped
- 1½ cups kale chopped, or fresh spinach
- 3 cloves garlic minced
- 5 cups low sodium chicken broth
- ½ teaspoon red pepper flakes optional
- 1 cup heavy cream
- pepper to taste
Instructions
- In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
- Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
- Add in cauliflower, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
- Reduce heat and simmer uncovered 6-7 minutes or until cauliflower is tender.
- Stir in heavy cream and pepper and let simmer 2 minutes.
- Garnish with bacon and parsley.
Video
Notes
Because sausage and bacon are salty, this recipe doesn't call for salt. If needed, feel free to add salt to taste at the end of cooking.
Keep it warm in a Crockpot and let guests help themselves.
Nutrition
Calories: 460kcal | Carbohydrates: 10g | Protein: 18g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 102mg | Sodium: 669mg | Potassium: 661mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 2mg