Low Carb Zuppa Toscana
Indulge in the comforting flavors of this Low Carb Zuppa Toscana, a keto-friendly twist on the classic Italian soup. Brimming with savory Italian sausage, crispy bacon, tender cauliflower florets, and nutrient-packed kale, this hearty recipe is a low-carb alternative that doesn’t skimp on richness or flavor. A creamy chicken broth base infused with garlic and onion creates a velvety soup that’s perfect for chilly evenings or satisfying lunches. Quick to prepare in just 45 minutes, including cooking time, this dish serves up cozy vibes while keeping carbs in check. Serve it piping hot with an optional garnish of crumbled bacon or Parmesan cheese for a gourmet touch that pairs beautifully with the creamy, slightly spicy flavors. Perfect for keto enthusiasts and anyone seeking a wholesome, satisfying meal!
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Recipe Information
Ingredients
- 1 lb Italian sausage
- 6 slices Bacon
- 4 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 6 cups Chicken broth
- 1.5 cups Heavy cream
- 1 medium head Cauliflower, cut into bite-sized florets
- 4 cups Kale, stems removed and chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked through. Remove the sausage from the pot and set it aside.
Add the bacon slices to the pot and cook until crispy. Remove the bacon, crumble it, and set it aside. Reserve 2 tablespoons of the bacon grease in the pot.
Add the diced onion and minced garlic to the pot with the bacon grease. Sauté for 2–3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
Pour the chicken broth into the pot and bring it to a boil. Add the cauliflower florets and reduce the heat to a simmer. Let the soup cook for 10–12 minutes, or until the cauliflower is tender.
Stir in the heavy cream, cooked sausage, crumbled bacon, and chopped kale. Simmer for an additional 5–7 minutes, until the kale has wilted and the soup is heated thoroughly.
Season the soup with salt, black pepper, and crushed red pepper flakes (if using) to taste.
Serve hot and enjoy! Optionally, garnish with additional crispy bacon or a sprinkle of Parmesan cheese (if not concerned about carbs).
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 10418 mg | 453% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 28.4 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 863 mg | 66% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6541 mg | 139% | |
*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.
