Zuppa Tuscana
A keto version of a classic Zuppa Tuscana; a hearty Italian soup made with spicy sausage, cream and kale.
Servings: 10 servings
Calories: 200kcal
Ingredients
- 16 oz hot Italian sausage bulk or meat taken out of the casing
- 4 oz pancetta diced
- 1/2 large onion diced
- 3 cloves garlic minced
- 32 oz chicken broth
- 2 cups water
- 1 large head cauliflower cut into bite sized pieces
- 1 tsp crushed red pepper flakes more or less to taste
- 5 cups chopped kale
- 1 cup heavy whipping cream
- salt and pepper to taste
- parmesan cheese optional, for garnish
Instructions
- In a dutch oven, crumble the sausage into small pieces into a dutch oven over high heat. Add in the pancetta. Brown the meat for about 5-6 minutes, until pancetta is crisp and fat is rendered.
- Add onion and garlic to the pot and cook for an additional 5 to 6 minutes or until the onion is translucent.
- Add chicken broth, water, cauliflower, and red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp fork tender (it should not be too soft at this point because the soup will continue to simmer).
- Add the kale and heavy cream to the soup, and simmer for an additional 5-10 minutes, until kale is soft. Season to taste with salt and pepper.
- Serve warm and top with parmesan cheese, if desired.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 200kcal | Total Carbs: 7g | Protein: 8g | Fat: 15g | Fiber: 3g | Net Carbs: 4g