Low Carb Zuppa Toscana Soup

Satisfy your cravings while keeping it low-carb with this creamy and hearty Low Carb Zuppa Toscana Soup! A wholesome twist on the beloved Italian classic, this keto-friendly recipe swaps out traditional potatoes for tender cauliflower florets, perfectly complementing savory Italian sausage, aromatic garlic, and nutrient-packed kale. Simmered in a rich, velvety chicken broth laced with heavy cream, this comforting soup is bursting with bold flavors and vibrant colors. Ready in just 45 minutes, it’s an excellent choice for busy weeknights or meal-prep sessions. Garnish with Parmesan cheese for an extra layer of indulgence, and enjoy a warm bowl that’s both guilt-free and utterly satisfying!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 lb Italian sausage (mild or spicy, depending on preference)
• 4 cups Cauliflower florets (chopped into bite-sized pieces)
• 3 cups Kale (chopped, stems removed)
• 4 cloves Garlic (minced)
• 1 medium Yellow onion (chopped)
• 6 cups Chicken broth
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese (optional, for garnish)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Crushed red pepper flakes (optional, for heat)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the Italian sausage to the pot and cook, breaking it into small crumbles with a spoon, until browned and fully cooked. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 3

Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic to the pot and cook for about 1 minute, stirring constantly to prevent burning.

Step 5

Stir in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring to a gentle boil.

Step 6

Add the chopped cauliflower to the broth, reduce the heat to medium, and simmer for 10-12 minutes, or until the cauliflower is tender.

Step 7

Once the cauliflower is cooked, return the browned sausage to the pot and stir well.

Step 8

Stir in the chopped kale, cooking for about 2-3 minutes, or until wilted but still vibrant in color.

Step 9

Reduce the heat to low, then stir in the heavy cream. Allow the soup to warm through for about 2 minutes without boiling, to retain the cream's smooth texture.

Step 10

Season the soup with salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasonings as needed.

Step 11

Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3207.9g)

Amount per serving	% Daily Value*
Calories	3086.0

Total Fat 241.2g	0%
Saturated Fat 106.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 602.1mg	0%
Sodium 10932.3mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 20.9g
Protein 151.6g	0%

Vitamin D 47.6IU	0%
Calcium 2008.6mg	0%
Iron 15.7mg	0%
Potassium 5341.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.3%

Protein: 19.6%

Carbs: 10.1%