What Makes This Recipe So Good
Cutting carbs? This variation on classic zuppa toscana means you can have your zuppa and eat it, too. With only 7g net carbs per serving, it’s easy to fit this soup into a low-carb or keto diet. It’s perfect for meal prep. Make a big batch and eat on the leftovers for a few days! Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze your zuppa in an airtight container for up to 6 months.Thanks to heavy cream and fibrous veggies, this keto zuppa toscana is super filling and satisfying. Some soups leave something to be desired because you don’t feel like you actually ate anything, but that’s not the case here!This is a convenient one-pot meal, which means clean-up is a breeze! Other than a Dutch oven (or heavy pot) you’ll only need a couple of bowls to hold the sausage and bacon until you’re ready to mix them in.
Key Ingredients
Heavy Cream – One of the best things about zuppa toscana is that it’s a thick, creamy soup. You can thank heavy cream for that!Crushed Red Pepper Flakes – This recipe calls for just enough red pepper flakes to give it a little heat without being overwhelmingly hot. Feel free to increase the quantity if you want! If you’re sensitive to heat, though, you can leave these out. Your soup will still be delicious!
Chef’s Tips
This recipe calls for 5 cups of chicken stock, but you can use 4 cups of chicken stock and 1 cup of water if you prefer. This cuts the sodium content of the soup without sacrificing flavor.Remember, you’re adding the kale at the very end of the cook time. Don’t overcook the zuppa – you want the kale to be bright green and just softened.Store-bought sausage will work beautifully in this dish, but I recommend making your own! It’s super easy to do and it gives you control over what you’re eating. Find our recipe for DIY Italian sausage here. Make this keto zuppa toscana in the Crock-pot! Brown the sausage in a skillet, fry the bacon, and cook the onion and garlic slightly. Place the sausage, onion, and garlic in the bottom of the slow cooker, add the cauliflower, and cover with chicken stock. Cook on low 5-6 hours or high 3-4 hours, until the cauliflower is soft. Pour in the heavy cream and add the kale, then cook on high for 30 minutes until the soup thickens. Stir in bacon, season, and serve.
More Delicious Keto Recipes
Keto MeatloafPerfect Keto Charcuterie BoardMagic Keto LasagnaCream Cheese Sausage BallsKeto RamenIncredible Keto Peppermint Layer BrowniesKeto Meat Pie
