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Hearty Keto Zuppa Toscana

Hearty Keto Zuppa Toscana Recipe - Zuppa Toscana or “Tuscan Soup” has become a favorite for many of us thanks to Olive Garden. This soup includes many layers of flavors and textures. In this Keto version, we are using cauliflower florets in place of potatoes for a low-carb option. You can also substitute turnips in place of the potatoes.

SERVES 6
MACROS
Fat: 22.8 g
Carbs: 14.5 g
Net carbs: 10.1 g
Protein: 17.9 g
Fiber: 4.4 g
Hearty Keto Zuppa Toscana Recipe

Ingredients

  • 1 lb (454 g) no-sugar-added spicy Italian sausage (use mild if you are cooking for children)
  • 1 tbsp (14 g) butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Sea salt and black pepper
  • 4 cups (960 ml) Chicken Bone Broth or store-bought
  • 1 head cauliflower, cut into florets
  • 1 cup (240 ml) heavy cream
  • 2 handfuls kale leaves
  • ½ tsp xanthan gum (see Note)
  • Crushed red pepper flakes, to garnish

How to make Hearty Keto Zuppa Toscana

  1. Add the sausage to a Dutch oven and cook over medium-high heat until it’s brown, about 3 to 5 minutes. Remove the sausage from the pan and set it aside.
  2. Add the butter to the pan along with the onion and garlic. Stir and sauté until the onion is tender, about 5 minutes. Season with a couple pinches of salt and pepper.
  3. Pour the broth into the pot and stir to lift up all the brown bits from the bottom of the pan. Add the cauliflower and stir to combine. Bring it to a boil, lower the heat and gently simmer for about 10 minutes to soften the cauliflower.
  4. Return the sausage to the pot along with the heavy cream and kale. Stir and cook for 7 to 10 minutes, until the kale wilts. Turn the heat off and stir in the xanthan gum. As the soup thickens, taste it and season with salt and pepper if necessary.
  5. Garnish with crushed red pepper flakes. The soup will last in the fridge for 1 to 2 days.
NOTE: Xanthan gum is a thickening agent. You can find it in most specialty grocery stores like Whole Foods. But I always grab mine on Amazon. You can use 1 tablespoon (7 g) of coconut flour as a substitution if you have to—but make sure you sift the flour before using it. If you are using coconut flour, add it to the onion and garlic mixture and cook for about 1 minute before adding any of the broth.