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Keto Zuppa Toscana
A keto friendly version of the famous Tuscan soup! It's filled with kale, bacon, sausage, roasted cauliflower immersed in a creamy broth.
Course
Soups
Cuisine
Italian
Keyword
keto, keto soup, keto zuppa toscana
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
6
Calories
463
kcal
Author
Stacie Vaughan
Equipment
Recipe Binder
Meal Planning Binder
Baking sheet
Dutch oven
Ingredients
1
head
cauliflower
chopped into florets
3
tbsp
extra virgin olive oil
½
tsp
salt
½
tsp
pepper
1
tsp
garlic powder
4
mild Italian sausages
casings removed
1
package
thick-cut bacon
chopped
1
sweet onion
chopped
8
cups
chicken broth
1
cup
heavy cream
6
cups
kale
roughly chopped
US Customary
-
Metric
Instructions
Preheat oven to 375°F.
Place cauliflower on a baking sheet. Toss with olive oil, salt, pepper and garlic powder. Roast in oven for 35 minutes. Set aside.
Add sausage to a skillet over medium high heat and cook, stirring frequently, until browned. Drain fat and set aside.
In a large pot, cook bacon over medium high heat. Remove bacon from pot, but save bacon drippings in the pot.
Add onions to bacon pot and saute over medium high heat for 4 minutes. Season with salt, pepper and garlic powder, to desired taste.
Add chicken broth and cooked sausage. Cover and simmer over medium low heat for 20 minutes.
Add roasted cauliflower, cooked bacon and heavy cream. Cook an additional 5 minutes.
Turn off the heat and stir in kale. Cover and let soup sit for 20 minutes for the kale to wilt. Serve and enjoy!
Nutrition
Serving:
1
bowl
|
Calories:
463
kcal
|
Carbohydrates:
18
g
|
Protein:
18
g
|
Fat:
37
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
21
g
|
Cholesterol:
82
mg
|
Sodium:
1886
mg
|
Fiber:
5
g
|
Sugar:
8
g