Low Carb Zuppa Toscana Soup

Low Carb Zuppa Toscana Soup

Coming from a large Italian family, I’ve had my fair share of delicious foods.  Pre-keto, I was all about the traditional necessities: baked ziti, crusty bread with a sweet olive oil and herb blend, and most importantly – the delicious soups.


  • 2 cups chicken stock
  • 1 quart water
  • 1 pound Italian sausage ground
  • 3 cups kale chopped
  • 2 cups cauliflower riced
  • 2 cloves garlic chopped
  • 1 tablespoon heavy whipping cream
  • 1 teaspon crushed red pepper
  • 1/4 cup butter
  • salt and pepper to taste I like salty


  • Brown sausage in saucepan with onion and garlic.
  • After meat is cooked through, deglaze pan using chicken stock (deglazing means just adding liquid to a hot pan to remove all bits of food).
  • Add water, crushed red pepper, salt and pepper.
  • Simmer broth for half hour.
  • Add butter, kale and cauliflower and cook for roughly 15 minutes, until cauliflower and kale is tender.
  • Minutes before serving, add a splash of heavy cream.
  • Enjoy!

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