I love soups because they are usually fairly quick for me to make plus leftovers for a couple of days. This is one of my absolute favorites! If you love Olive Garden’s Zuppa Toscana, you’ll love this! It’s just that minus the potatoes to keep it keto, with plenty of fat up power to sustain you from this meal to the next! This is the low carb Zuppa Toscana that you NEED in your keto life! Trust me! Plus you know we love our cauliflower in keto, but no cauliflower in sight for this one! The flavors are just fine without it! We keep it tasty with:
fatty Italian Sausage
and nutrient powerhouse Kale
The awesome part is that you can whip this up in about 30 minutes. Time saver and high flavor, can’t beat that! I remember the days of going to Olive Garden for unlimited soup, salad, and breadsticks. While I’m not a big breadstick fan (my husband just couldn’t understand my lack of enthusiasm about them), BUT I got my fill of soup refills and salad with extra of that zesty dressing. Zuppa Toscana was my absolute favorite! I would even make it at home pre-keto because my husband and I just loved it! This one was an easy one to make keto because I made it almost the same way as I did before with a few ketofied tweaks including increasing heavy cream and upping the kale and BOOM! Low carb, keto friendly Zuppa Toscana. I have to admit I tried keto Zuppa Toscana with cauliflower as a filler for the potatoes in a recipe someone else made and gave me a bowl of, but it just didn’t work for me. I didn’t find it necessary and just left it out of my version.
Anyway, I hope you give this a try and enjoy it as much as I do!
Warm, tasty, and chocked full of the keto friendly fat! This double pork + kale soup is a winner and will keep you coming back over and over!
Macros Per Serving: Calories: 380 Net Carbs: 5g Protein: 12g Fat: 35g
- 1 pound of Italian sausage
- 1/2 tsp of red pepper flake
- 8 oz kale ( no stems)
- 3 cups of chicken broth
- 2 cups of water
- 3/4 cup of white onion
- 1 clove of garlic
- 4 strips of bacon
- 1 cup heavy cream
- 1/2 tbsp + 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1. Prep kale by washing. If fresh strip leaves from stem and rough chop into bite size pieces. If you using a pre-packaged pre-washed fresh bag it will probably have stems. You can leave them if you choose, but I like to remove them. Then chop up onion and finely mince garlic and set aside.
- 2. Remove casing and break up the Italian sausage links into a cold large pot with wooden spoon or fingers to get bite size pieces and add red pepper flake. NOTE: You can buy 1 lb of sausage without the casing also.
- 3. Turn on burner to medium heat and cook the sausage through until no longer pink.
- 4. Once sausage is fully cooked, remove from pot and place in a bowl. Set aside until ready to add back into the pot.
- 5. Use kitchen shears to cut up pieces of bacon and add directly into the pot, and cook until nice a crispy.
- 6. If you'd like a little bit of crunch on top reserve 1/4 of bacon and drain on paper towel and set aside. Otherwise leave it all in pot.
- 7. Add chopped white onion and cook until translucent. Add garlic when onions are almost translucent to avoid burning.
- 8. Add salt, pepper, onion powder, and garlic powder.
- 9. Add both water and chicken broth and bring to a strong simmer. Immediately add all of the kale and mix everything around.
- 10. Once you stir, allow to cook for about 15-20 minutes or until the kale is tender, especially if you have stems attached to kale.
- 11. Add Italian sausage and stir. Then add heavy cream and stir around for about 30 seconds to reduce "milk" taste from the heavy cream.
- 12. Plate up and enjoy! Optional: Top with a little Parmesan cheese
Purchase pre-cut and washed kale. I like to remove the thick stems in the pre-packaged bag but it's not necessary because it takes an extra 5 minutes or so of prep. If you choose to leave the stems weigh it out to use only 8 oz of kale from the bag. With stems longer cooking time also.