Keto Zuppa Toscana Soup

Zuppa Toscana, a hearty Italian soup traditionally made with potatoes, sausage, and kale, gets a keto-friendly makeover in this delicious recipe. By substituting cauliflower for potatoes and omitting high-carb ingredients, you can enjoy all the flavors of the classic dish while staying within your low-carb lifestyle.

Ingredients:

  • 4 slices of bacon, diced
  • 1 pound Italian sausage, casings removed
  • 3 cups chopped cauliflower florets
  • 5 cups chicken stock
  • 1-2 cups heavy cream, depending on preference
  • 3 cups chopped kale or spinach
  • 3 tablespoons fresh cilantro and parsley, roughly chopped
  • 5 garlic cloves, minced
  • 1 large yellow onion, finely chopped
  • Cayenne pepper, red pepper flakes, salt, and pepper to taste
  • Italian seasoning to taste
  • Parmesan cheese for topping

Instructions:

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
  2. Add the Italian sausage to the pot and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
  3. In the same pot, add the chopped cauliflower, chicken stock, and minced garlic. Bring to a simmer and cook until the cauliflower is tender, about 10-15 minutes.
  4. Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
  5. Stir in the cooked Italian sausage, chopped kale or spinach, chopped cilantro and parsley, and heavy cream. Season with cayenne pepper, red pepper flakes, salt, pepper, and Italian seasoning to taste.
  6. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together and the kale or spinach to wilt.
  7. Serve the soup hot, topped with crispy bacon pieces and grated Parmesan cheese.

Additional Information:

  • Cauliflower Substitute: Cauliflower is used in place of potatoes in this recipe to keep it keto-friendly. Cauliflower provides a similar texture to potatoes when cooked and absorbs the flavors of the soup beautifully.
  • Heavy Cream: Heavy cream adds richness and creaminess to the soup without adding extra carbs. Adjust the amount of cream based on your personal preference for thickness and richness.
  • Leafy Greens: Kale or spinach adds color, texture, and nutrients to the soup. Feel free to use either or a combination of both, depending on your preference.
  • Seasonings: Cayenne pepper, red pepper flakes, salt, pepper, and Italian seasoning add depth of flavor and a hint of spice to the soup. Adjust the amounts to suit your taste preferences.
  • Garnish: Crispy bacon pieces and grated Parmesan cheese make delicious toppings for this soup, adding a salty and savory finish to each bowl.

Enjoy this keto-friendly twist on a classic Italian soup, perfect for warming up on chilly days while staying on track with your low-carb diet.

(keto) Zuppa Toscana soup

(keto) Zuppa Toscana soup
Ingredients below⬇️
4 slices of your fav bacon
1 pound Italian sausage
3 cups chopped cauliflower(instead of potatoes)
5 cups chicken stock
1-2 cups heavy cream (your preferance)
3 cups chopped kale or spinach
3 tbsp cilantro and parsley rough chopped
5 garlic cloves minced
1 lg yellow onion chopped fine
To your taste- Cayenne pepper, red pepper flakes, salt and pepper, Italian seasoning.
Parmesan cheese for topping.