Keto Zuppa Toscana is a Olive Garden favorite now made into a healthy low carb version with all the same flavor. It's too easy to make for a warm bowl of soup of kale, sausage and cauliflower in a flavor packed creamy broth!
1teaspoonsalt(taste before adding salt and make adjustments)
Dice onion, chop garlic, cauliflower and kale
In a large pot on medium/high add in italian sausage and cook throughly. Remove from pot once done and lower heat to medium.
Once pot has cooled a little add in onion and galic. Cook until fragrant then add in chicken broth. If garlic is starting to burn stop it by adding in the broth quickly.
Allow to come to a simmer. Once simmering add in cauliflower, kale and put sausage back in. Cook until cauliflower starts to get tender to your liking.
Right before cauliflower is just how you want it add in heavy cream keeping pot to a light simmer. Turn off heat when cauliflower is perfect. Allow to cool and serve.
Note: If you never have had this soup the soup is suppose to resemble a broth not have a thickness such as a bisque.
How To Store
This soup will last a few days in the refrigerator roughly 3-4 days due to the fresh cauliflower and kale used. But, you can freeze it for up to a few months. I don't think it'll last that long once you get your first taste!
Helpful Recipe Tips
The only tip I can give is to lower the heat before adding in garlic and onion after the sausage. The pot will be hot and that garlic will burn super fast if you don't allow it to cool a little.
Keto Zuppa Toscana
Amount Per Serving (1 serving)
Calories 326.8Calories from Fat 246
% Daily Value*
Saturated Fat 12.5g78%
Trans Fat 0.4g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Zuppa Toscana
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