Keto Zuppa Toscana
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Italian
Keto Zuppa Toscana
Description
This Keto Zuppa Toscana recipe builds flavor by cooking ground Italian sausage with diced onion and crushed red pepper flakes until browned. Garlic is added briefly before removing the sausage mixture to avoid overcooking in the broth. Bacon is cooked separately for crispiness and flavor. Chicken broth then simmers with cauliflower florets until tender, which can be partially mashed to thicken the soup base.
Heavy cream is stirred in with the cooked sausage mixture and the soup is brought back to heat. Fresh spinach and bacon are folded in at the end to preserve texture and color. The soup offers a creamy consistency balanced by the hearty sausage and smoky bacon, with cauliflower acting as a low-carb potato substitute.
This soup can be served as a main course in a low-carb diet or alongside a light salad. Xanthan gum can be added to adjust thickness without adding carbs. Parmesan cheese may be sprinkled on top for an additional savory touch.
The thickness can be controlled by the quantity of cauliflower added, enabling customization between chunky and creamier textures according to preference.
Ingredients
- 1 pound Italian sausage ground
- 1/2 /2 onion medium, diced
- 1/2 /2 teaspoon crushed red pepper (more to taste)
- 1 tablespoon garlic minced
- 6 lices Bacon cut into pieces
- 8 cups chicken broth (I like better than Bouillon chicken base. Beef bone broth would be a good keto option too but is a lot higher in calories)
- 4 cups cauliflower florets
- 1 cup heavy cream
- 5 cups spinach coarsely chopped
- (optional) (optional) 1/2 to 1 teaspoon xanthan gum
Instructions
- Cook the Italian sausage, onion, and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Add the garlic and cook for 30 seconds. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
- Add the bacon and cook until crispy. Remove from pan.
- Pour the chicken broth into the Dutch oven; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. If you want a creamy soup mash some of the cauliflower in the pot. Reduce the heat to medium and stir in the heavy cream and the cooked sausage and onion mixture; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.
Notes
- Adjust thickness by varying the amount of cauliflower; mashing some florets creates a creamier soup.
- Xanthan gum can be added to thicken the soup without extra carbs; whisk in quickly to avoid lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 70mg | 23% |
| Sodium | 451mg | 19% |
| Potassium | 369mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1791IU | 36% |
| Vitamin C | 25mg | 28% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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