Keto Zuppa Toscana Soup
Indulge in the rich, comforting flavors of Keto Zuppa Toscana Soup—an irresistible low-carb spin on the classic Italian favorite. Crafted with savory Italian sausage, crispy bacon, tender cauliflower florets, and nutrient-rich kale, this delightful soup is simmered in a creamy coconut base that delivers all the indulgence while staying keto-friendly. Infused with garlic, onion, and spices, each spoonful is a burst of warmth and bold flavor, perfect for cozy dinners or meal prep. Ready in just 45 minutes and free from added sugars, this soup is the ultimate guilt-free comfort food that’s both delicious and nourishing. Serve it hot and savor the perfect balance of creamy texture and hearty goodness!
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy, sugar-free)
- 4 slices Bacon, chopped
- 3 cloves Garlic, minced
- 0.5 Onion, finely diced
- 1 head Cauliflower, cut into small florets
- 4 cups Chicken broth (low-sodium)
- 1 cup Coconut cream (unsweetened)
- 3 cups Fresh kale, de-stemmed and chopped
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving behind the rendered bacon fat in the pot.
Add the Italian sausage to the pot and cook until browned and crumbled, about 7-8 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Remove the sausage with a slotted spoon and set it aside with the bacon.
Add the olive oil to the remaining fat in the pot, followed by the diced onion. Sauté for 3-4 minutes or until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cauliflower florets to the pot and stir to coat them in the onion and garlic mixture. Pour in the chicken broth and bring to a gentle boil. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the cauliflower is tender.
Stir in the coconut cream, kale, cooked sausage, and bacon. Simmer for another 5 minutes, allowing the kale to soften and the flavors to meld together.
Season the soup with salt, black pepper, and crushed red pepper flakes, if using. Taste and adjust seasoning as needed.
Serve hot in bowls and enjoy your hearty, keto-friendly Zuppa Toscana soup!
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6115 mg | 266% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 20.5 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
