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Low Carb Keto Zuppa Toscana Soup
Low, Carb Keto Zuppa Toscana Soup is filled with Italian sausage, cauliflower, kale, and a creamy base, this low carb soup recipe is a winner!
Servings: 6 people
- 1 lb Italian sausage - casing removed and cut into bite size pieces
- 1 head cauliflower cut into florets
- 1 medium onion diced
- 3 strips of thick cut bacon
- 3 garlic cloves minced
- 2 cups kale - veins removed and cut into thin ribbons
- 32 oz can chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
- 1/8 tsp red pepper flakes
Slice uncooked sausage into small pieces and brown in your soup pot with a tablespoon of olive oil
Remove the sausage from the pot and add onions, garlic, and red pepper flakes. Cook until translucent.
Add chicken broth and water to pot and stir well - scraping all the bits of the bottom of the pot.
Place sausage back in the pot along with the cauliflower and simmer for about 30 minutes until the cauliflower is tender.
While the soup is cooking, brown bacon in a separate skillet and cut into small pieces.
When the cauliflower is soft, add kale and the heavy cream to the pot. Stir well.
Add salt and pepper to taste.
Top with bacon and serve with crusty bread and/or crackers. Leave out if you'd like to keep this dish low carb.
Calories: 163kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 50mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 47mg | Calcium: 53mg | Iron: 1mg