Venice
A keto take on the classic Zuppa Toscana, replacing the potatoes with cauliflower to keep the carbs low. This hearty soup is loaded with sausage, kale, and creamy broth.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb Italian sausage ground or sliced
- 1 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 4 cups chicken broth low-sodium
- 1/2 head cauliflower chopped into florets
- 2 cups kale chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and cook the sausage until browned. Remove and set aside.
- In the same pot, add the onion and garlic, sauteing until fragrant.
- Stir in the chicken broth and cauliflower. Bring to a boil and simmer for 15 minutes until the cauliflower is tender.
- Return the sausage to the pot and stir in the chopped kale. Cook for another 5 minutes.
- Add the heavy cream, salt, and pepper, and simmer for 5 minutes before serving.
Notes
Chef's Tip: Add the kale at the very end and let it wilt off the heat - it holds its color and texture far better than if it's boiled the whole time. Keto Swap: traditional potatoes are replaced with cauliflower florets - this is the single swap that makes classic Zuppa Toscana keto-friendly without losing the dish's identity.
Nutrition
Calories: 350kcal | Protein: 15g | Fat: 30g | Fiber: 2g
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