This Keto Zuppa Toscana is a delicious creamy Italian soup that is very low carb and super easy to make.
This Keto Zuppa Toscana Soup recipe makes 6 serves. 1 serving is 1 ¾ cups and has 4g net carbs.
To make a larger batch of this Keto Zuppa Toscana Soup adjust the servings in the card below.
Keto Zuppa Toscana Soup Ingredients
- 1 tablespoon of Olive Oil
- 1 pound of Italian Sausage – we made our own
- 3 cloves of Garlic, finely chopped
- 1 small Onion, diced
- 4 thick slices of Bacon, diced
- 6 cups of Chicken Stock
- 1 bunch of Radishes, quartered
- 5 ounces of Kale, shredded
- 1 cup of Heavy Cream
- Salt, to taste
- Pepper, to taste
How to Make Keto Zuppa Toscana Soup
- Place a large saucepan over high heat. Add the oil and sausage, breaking into smaller pieces. Brown.
- Add the garlic, onion, and bacon and saute until the onion is starting to turn translucent.
- Add the chicken stock and bring to a simmer.
- Simmer for 5 minutes, then add the radishes. Bring back to a simmer.
- Add the kale and mix it into the soup. Simmer for 2 minutes then turn off the heat.
- Stir in the cream, and add salt and pepper, to taste.
- Ladle into bowls and enjoy hot.
Keto Zuppa Toscana Soup
Our Keto Zuppa Toscana Soup is a delicious Italian dish without the carbs. Who needs olive garden when you have a quick and easy recipe right here!
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Print Pin Share EmailServings: 6 servings
6Calories: 473kcal
Unit Conversion
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage
- 3 cloves Garlic finely chopped
- 1 small Onion diced
- 4 thick slices Bacon diced
- 6 cups Chicken Stock
- 1 bunch Radishes quartered
- 5 ounces Kale shredded
- 1 cup Heavy Cream
- Salt to taste
- Pepper to taste
Instructions
- Place a large saucepan over high heat. Add the oil and sausage, breaking into smaller pieces. Brown.
- Add the garlic, onion, and bacon and saute until the onion is starting to turn translucent.
- Add the chicken stock and bring to a simmer.
- Simmer for 5 minutes, then add the radishes. Bring back to a simmer.
- Add the kale and mix it into the soup. Simmer for 2 minutes then turn off the heat.
- Stir in the cream, and add salt and pepper, to taste.
- Ladle into bowls and enjoy hot.
Nutrition
Serving: 200g | Calories: 473kcal | Carbohydrates: 6g | Protein: 21g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 116mg | Sodium: 1192mg | Potassium: 684mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2943IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How to Store Zuppa Toscana
Store zuppa toscana in the fridge for up to 3 days. If the cream splits from the soup when chilled, just stir it back through when you reheat it.
Want more yummy Keto Soup recipes; try our;
