Zuppa Toscana Soup (Keto-Friendly)

So my favorite soup from Olive Garden is Zuppa Toscano. My kids have been asking for me to make the soup and since I am currently doing keto, I decided to replace the potatoes with cauliflower. My kids loved it! My daughter even said she was leery of the cauliflower over the potatoes, but she told me that it made no difference as it still tasted great. That is a win for this Mom!

Ingredients

1 Large Vidalia onion (diced)

2 Garlic Cloves (minced)

1 lb. Hot or Mild Italian Sausage

16 oz. Steam in Bag Cauliflower

6 Bacon Slices (cooked crispy)

6 cups of Chicken Bone Broth

1 Teaspoon Red Chili Flakes

2 Tablespoons of olive oil

1 Teaspoon of Pepper

1 cup Heavy Whipping Cream

1 cup of Parmesan Cheese (place half in the soup)

2 cups of Curly Kale

Salt to taste

Instructions

In a large pot add olive oil, onion, garlic, and red chili flakes. Let that cook for 2 minutes. and then add the sausage and cook until browned and cooked through. Remove the mixture and place on a paper towel lined plate and set aside. Add bacon and cook until crisp. Remove the bacon and break up into little pieces. Next cook the cauliflower according to the package directions. Once done, cut up into little pieces. Add sausage mixture, bacon, bone broth, cauliflower, and heavy whipping cream and bring to a boil. Cook for 15 minutes on low and then add in the kale. Cook for another 15 minutes. You can add more parmesan cheese and salt for taste.


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