Keto Zuppa Toscana Recipe

Master this homemade keto-friendly version of the classic Italian soup with our best easy baking recipe. Learn how to create a rich, creamy base without flour thickeners while maintaining authentic flavors. Perfect balance of spicy sausage, cauliflower, and kale for a low-carb comfort food you'll make again and again.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

30 mins

Serves:

6 bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g Italian sausage, casings removed</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, diced (about 150g)</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp red pepper flakes (adjust to taste)</li><li class="ingredients-single-item">500g cauliflower, cut into small florets</li><li class="ingredients-single-item">1.5 liters chicken broth</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">200g kale, stems removed and leaves chopped</li><li class="ingredients-single-item">100g Parmesan cheese, grated, plus extra for serving</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

Nutrition Facts (per serving)

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Ladle</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat a large Dutch oven over medium-high heat. Add olive oil and once hot, crumble in the Italian sausage. Break it apart with a wooden spoon as it cooks until nicely browned with crispy edges, about 7-8 minutes. The caramelization of the sausage creates a foundation of rich flavor for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the diced onion to the pot with the sausage and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking just until fragrant, about 30 seconds. Be careful not to burn the garlic as it can become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the chicken broth and bring the mixture to a simmer. Add the cauliflower florets and cook until tender but not mushy, about 10-12 minutes. The cauliflower replaces traditional potatoes in this keto version, providing similar texture with significantly fewer carbs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce the heat to medium-low and stir in the heavy cream. Allow the soup to return to a gentle simmer but do not boil, as high heat can cause the cream to separate. The fat in the cream helps create a silky texture while keeping the soup keto-friendly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chopped kale to the pot and stir until it begins to wilt, about 2-3 minutes. The residual heat will continue to soften the kale while maintaining its vibrant color and nutrients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the grated Parmesan cheese until fully melted and incorporated. The cheese acts as a natural thickener for the soup while adding rich umami flavor. Season with salt and freshly ground black pepper to taste, remembering that both the sausage and Parmesan contain salt.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and let the soup rest for 5 minutes before serving. This brief resting period allows the flavors to meld together and the soup to thicken slightly. Ladle into warm bowls, garnish with fresh parsley and additional grated Parmesan if desired. Enjoy this comforting keto soup that satisfies without the carbs!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Zuppa Toscana Recipe?

Keto Zuppa Toscana uses Italian sausage, olive oil, onion, garlic, red pepper flakes, cauliflower (instead of traditional potatoes), chicken broth, heavy cream, kale, Parmesan cheese, and fresh herbs. This combination creates a rich, low-carb version of the classic Italian soup.

How to cook Keto Zuppa Toscana Recipe at home?

Learn how to cook Keto Zuppa Toscana Recipe by first browning Italian sausage in olive oil, then sautéing onions and garlic. Add chicken broth and cauliflower, simmer until tender, then stir in heavy cream. Finish with fresh kale and Parmesan cheese for a rich, creamy texture. The entire process takes less than 45 minutes and yields a hearty, low-carb alternative to the classic Italian soup.

Can I make this low-carb soup in a slow cooker or Instant Pot?

Yes! For slow cooker, brown sausage separately, then combine all ingredients except cream, kale and cheese. Cook on low for 4 hours, then add cream and kale for the final 30 minutes. For Instant Pot, use sauté function for the sausage, pressure cook for 5 minutes, then stir in cream and kale after releasing pressure.

How do I store and reheat leftover keto zuppa toscana?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. Avoid microwave reheating if possible, as it may cause the dairy to break and affect the soup's texture.

What can I substitute for cauliflower to keep the soup keto-friendly?

Great alternatives include turnips, radishes, or daikon which all have similar textures when cooked but remain low-carb. Kohlrabi is another excellent option. For a different texture profile, consider using diced zucchini or additional kale, though these will cook faster than cauliflower so add them later in the cooking process.

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