How to Make Keto Zuppa Toscana - A Step-by-Step Guide

Are you looking for a hearty and comforting soup that is also low-carb and keto-friendly? Look no further than this delicious Keto Zuppa Toscana recipe. Inspired by the classic Italian soup, this version is made with a few tweaks to make it suitable for those following a ketogenic diet. It's packed with flavor, filling, and easy to make, making it a perfect choice for a cozy night in.

This Keto Zuppa Toscana is loaded with savory ingredients that will satisfy your taste buds and keep ...

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Ingredients

  • 1 pound mild Italian sausage
  • 1 ¼ teaspoons red pepper flakes
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 (13.75 ounce) cans low-sodium chicken broth
  • 1 cup cauliflower florets
  • 1 cup heavy cream
  • ¼ bunch spinach, tough stems removed

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
  • Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
  • Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.
  • Nutrition

    397 cal.

    • Total Fat: 32g
    • Saturated Fat: 16g
    • Cholesterol: 96mg
    • Sodium: 952mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 19g
    • Vitamin C: 15mg
    • Calcium: 64mg
    • Iron: 1mg
    • Potassium: 407mg