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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!
Course Soup
Cuisine American
Keyword keto, low carb, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Calories 163kcal
Author Kasey Schwartz

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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