This Zuppa Toscana is a heartwarming one-pot soup that's perfect for a chilly day. It’s a hearty combination of mild sausage, bacon, and a creamy, rich broth. That's why this Italian soup is one of the most popular Olive Garden Soup. Enjoy a keto soup loaded with fresh kale, crumbly Italian Sausage, cauliflower to replace potatoes, and a silky broth.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: Italian
Keyword: zuppa toscana
Servings: 8servings
Calories: 431kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
1small oniondiced
1lbmild Italian sausage
2cups kalechopped
4cupscauliflowerfresh or frozen
6slicesbaconchopped
1cupheavy whipping cream
3clovesgarlicminced
4cupslow sodium chicken broth
1/2tspcrushed red peppersoptional
Salt and Pepperto taste
Instructions
In a large pot over medium-high heat, brown sausage, and bacon. Once the meat is no longer pink, add the onion and garlic and saute for a few minutes.
Drain the excess fat and add in the cauliflower, chicken broth, crushed red pepper flakes and simmer on medium heat for 15 minutes or until the cauliflower is tender.
Reduce the heat and stir in the heavy cream. Add the fresh kale or baby spinach, stir, and remove from heat.
Serve hot in big bowls topped with parmesan or extra crispy bacon bits and store the leftovers (in any) for up to 4 days.