Hey there, soup lovers!
Are you in the mood for something comforting and delicious? I’ve got a treat for you!
Today, I’m sharing my keto Zuppa Toscana soup with cauliflower. It’s rich, creamy, and so satisfying.
You’ll get all the flavors you love, minus the carbs. Perfect for chilly nights or whenever you crave a warm bowl of goodness.
Grab your spoon, and let’s dive in!
Possible Ingredient Alternatives
Italian sausage can be replaced with ground turkey or chicken seasoned with Italian herbs for a leaner option. This substitution reduces fat content while maintaining flavor. Adjust cooking time as poultry may cook faster than pork sausage.
Heavy cream can be substituted with coconut cream for a dairy-free alternative. This swap keeps the soup creamy and rich while adding a subtle coconut flavor. Use the same amount as called for in the recipe.
Cauliflower can be replaced with turnips or radishes for a different low-carb vegetable option. These alternatives provide a similar texture and absorb flavors well. Adjust cooking time as needed, as turnips and radishes may cook faster than cauliflower. Ensure the vegetables are cut into similar-sized pieces for even cooking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 80-90 g
- Fat: 120-130 g
- Carbohydrates: 20-30 g
Ingredients
- 1 small diced onion
- 1 pound mild italian sausage
- 2 cups chopped kale
- 4 cups cauliflower, fresh or frozen
- 6 chopped bacon slices
- 1 cup heavy cream
- 3 minced garlic cloves
- 4 cups chicken broth, low sodium
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Step 1: Brown the Meat and Saute the Aromatics
In a large pot over medium-high heat, brown the sausage and bacon until the meat is no longer pink.
Once browned, add the chopped onion and minced garlic to the pot.
Saute for a few minutes until the onions are translucent and the garlic is fragrant.
Step 2: Simmer with Cauliflower and Broth
Drain any excess fat from the pot carefully.
Add the cauliflower, chicken broth, and crushed red pepper flakes to the pot.
Stir the ingredients together and bring them to a simmer over medium heat.
Let the mixture simmer for about 15 minutes or until the cauliflower is tender.
Step 3: Add Cream and Greens
Once the cauliflower is tender, reduce the heat to low.
Stir in the heavy cream gently to create a rich base.
Add the fresh kale or baby spinach to the pot, stir to combine, and immediately remove from heat to preserve the greens’ color and nutrients.
Step 4: Serve and Store
Serve the dish hot in large bowls, garnished with freshly grated Parmesan or extra crispy bacon bits for added flavor.
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave before serving.
