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Zuppa Toscana literally translates to “Tuscan soup”. This hearty soup is normally made with high-carb ingredients like potatoes, carrots, cannellini beans, and Tuscan bread. But luckily, there are ways to get around this recipe to make it low-carb while staying close to the original flavors. The recipe below, however, is closer to an American version of this soup popularly served at Olive Garden. This makes it creamier and richer than the original – something to always look for in your keto meals.
Ingredients
- 1 tbsp olive oil
- 2 cups cauliflower florets
- 2 cups kale, stems removed, torn into pieces
- 0.5lb. spicy Italian sausage
- 0.25lb. cooked and crumbled bacon
- 2 tbsp onion, diced
- 4 cups chicken or vegetable stock
- ¾ cup heavy cream
- 2 cloves garlic, minced
Instructions
- Heat half of the olive oil in a skillet.
- Add the sausage and fry on all sides until browned.
- Heat the remaining olive oil in a saucepot over medium-high heat.
- Add onion and cook for 5 minutes, stirring continuously.
- Add garlic and cook for 1 minute.
- Pour in chicken stock, and add cauliflower, kale, crumbled bacon, and cooked sausage.
- Cover and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer the soup for 5-10 minutes.
- Serve warm.
Tips & Tricks
Preparation tweaks
If you ever tried this soup at Olive Garden, you know it’s made in a thick and creamy broth. This comes from the flour added as a thickener. To get a similar effect, use 1-2 tablespoons of arrowroot starch or glucomannan powder.
Buying your ingredients
To achieve the best flavor, buy Italian Sausage from your local butcher. They make it with pork trimmings and animal casing, all without additives. If you can get your hands on rigatino pancetta, then definitely go for it. If not, regular pancetta will do.
