Zuppa Toscana Keto Recipe

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Zuppa Toscana Keto Recipe

Zuppa Toscana Keto

Zuppa Toscana Keto. Drain excess grease and transfer sausage to a bowl. Low Carb Keto Zuppa Toscana Soup recipe is packed with flavor from crispy bacon, Italian Sausage, spinach and tender cauliflower all in a rich, creamy broth. Keto Zuppa Toscana Soup is a copycat version of the Olive Garden soup that is perfect for a chilly night. This healthy zuppa toscana adheres to a bunch of diets, making it great to use for gatherings and fun occasions. It is free from nuts, eggs, sugar, gluten, grains, and coconut! To make Zuppa Toscana Keto you need 11 ingredients and 8 steps quickly.

The ingredients needed to make Zuppa Toscana Keto:

1 lb of Italian Hot Sausage-recommend the spicy one with this recipe
8-10 slices of bacon
1 of large onion diced
1 of garlic bulb minced
1 tsp of oregano
to taste of S&P
6 cups of chicken broth
1 bunch of kale chopped
3/4 cup of heavy whipping cream
1 tsp of xanthan gum to thicken
of Parmesan cheese for garnish

Steps to make Zuppa Toscana Keto:

In a soup pot, brown italian sausage. When finished remove from pot and set aside.
Pour out grease from the sausage, then add bacon to pot. Cook until slightly brown.
Add the italian sausage to the bacon, then add the onion, garlic and oregano. I removed more than half of the bacon grease before adding the onion and garlic.
Cook until the onion is translucent.
Mix in the italian sausage and bacon, then stir in the chicken broth and kale. Cook until the kale is wilted.
Stir in the heavy whipping cream and xanthan gum.
Add S&P if needed. I found the meat gave enough flavor so I didn't use any salt, only pepper.
Pour into bowl and top with parmesan cheese.

Bring the fantastic taste of Zuppa Toscana soup into your home. Slow Cooker Low Carb Zuppa Toscana Soup – Skip the trip to your local restaurant and make a batch of this insanely delicious copycat soup! It's healthy, it's delicious, and it's made low carb! Perfect for a low carb and keto -friendly lifestyle! My family had NO IDEA that I swapped the potatoes for sliced turnips – they take on all the flavors of the soup and the texture is just like a potato!

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