Description
A rich, creamy, low-carb take on classic Zuppa Toscana. This Keto Tuscan Soup features spicy Italian sausage, crispy bacon, cauliflower, kale, and a savory parmesan-infused broth—perfectly comforting and keto-friendly.
Ingredients
1 lb ground Italian sausage (hot or mild)
6 slices bacon, chopped
1 small yellow onion, diced
4 cloves garlic, minced
1 medium head cauliflower, chopped into small florets
5 cups kale, stems removed and leaves chopped
4 cups chicken broth
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tablespoon olive oil or avocado oil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Instructions
1. In a large Dutch oven over medium-high heat, cook chopped bacon until crispy. Remove and set aside, leaving rendered fat in the pot.
2. Add sausage to the pot. Break it up with a spoon and cook until browned. Drain excess grease, leaving about 1 tablespoon in the pot.
3. Add diced onion and sauté for 3-4 minutes until soft. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in chicken broth, scraping up browned bits from the bottom of the pot.
5. Add cauliflower florets. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cauliflower is fork-tender.
6. Stir in chopped kale and simmer for another 5 minutes until wilted.
7. Lower the heat and slowly stir in heavy cream and Parmesan. Stir gently until cheese is melted and soup is creamy.
8. Stir in half the cooked bacon. Season with salt and pepper to taste.
9. Serve hot, garnished with remaining bacon and extra Parmesan if desired.
Notes
To thicken the soup without carbs, blend a portion of the soup with cauliflower and return to the pot, or whisk in 1/4 tsp of xanthan gum.
Kale holds up well during simmering, but you can substitute fresh spinach—add it at the very end.
Use full-fat canned coconut cream and dairy-free cheese or nutritional yeast for a dairy-free version.
Freeze the soup before adding cream and cheese, then add them when reheating to prevent separation.
For a non-keto version, small pasta shapes or gnocchi can be added. For low-carb, try shirataki noodles.
This soup is great for meal prep and keeps in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sugar: 2g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg