Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Zuppa Toscana Soup (Whole30 + Clean)


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Total Time: 6-7 Hours, Instant Pot: 15-20 Minutes, Stove Top: 25 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free

Description

This Keto Zuppa Toscano Soup is packed with flavor that the whole family will love. It is packed with Italian Sausage, kale and tender cauliflower florets simmered in a delectable broth and topped with crispy bacon and red pepper flakes. Keto, Whole30, Paleo and Dairy-Free!


Ingredients

Scale
  • 1 lb Italian or breakfast Sausage
  • 2 tablespoons ghee or vegan butter
  • 4 slices thick-cut bacon cooked and chopped
  • 6 cups chicken broth
  • 1/2 small onion, diced
  • 4 cloves fresh garlic, minced
  • 1 small head fresh cauliflower, cut into thick florets
  • 1 cup canned unsweetened coconut milk
  • 4 cups kale
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

Stovetop:

  1. Heat a dutch oven over medium-high heat with 1 tablespoon ghee. Add in the onions and garlic. Cook together until fragrant, a minute or so.  Add in the ground breakfast sausage and let simmer together for 5-6 minutes. Drain off any grease. 
  2. Bring the dutch oven down to low heat. Add in the chicken broth, cauliflower florets, 1 tablespoon ghee, red pepper flakes, salt, and pepper. Allow simmering for 20 minutes. Stir in cauliflower florets and simmer until almost tender, about 5-7 minutes. Add kale and the coconut milk; simmer until kale is wilted, about 5 minutes.

Crockpot:

  1. Heat a skillet over medium-high heat with o1 tablespoon ghee. Add in the onions and garlic. Cook together until fragrant, a minute or so.  Add in the ground breakfast sausage and let simmer together for 5-6 minutes. Drain off any grease. 
  2. Add everything into a 6qt Crockpot else except for the kale. Cook on high for 3-4 hours or low for 6-7 hours. Add in the kale and allow to simmer until kale is wilted.
  3. Serve immediately with chopped bacon and fresh red pepper flakes or store in the fridge for up to 4 days.

Instant Pot

  1. Press the saute function on the Instant Pot, and once hot, add the 1 tablespoon ghee. Add the onion and garlic. Cook for 1-2 minutes. Stir often. Add the ground sausage. Brown for 5-6 minutes. Press cancel to turn off the saute feature. Drain off any grease. 
  2. Add the chicken broth, cauliflower florets, red pepper flakes, 1 tablespoon ghee, salt, and pepper. . Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
  3. Carefully quick release the pressure. Add in the coconut milk and kale and stir together. Once kale is wilted, serve immediately or store in the fridge for up to 4 days. 

Notes

  • For dairy-free simply use vegan butter instead of ghee
  • Only 5.6 NET carbs per serving
  • Category: Main Dish/Soup
  • Method: Stovetop/Crockpot/Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 263
  • Sugar: 3
  • Sodium: 1159
  • Fat: 18
  • Carbohydrates: 8
  • Fiber: 2.4
  • Protein: 17
  • Cholesterol: 65

Keywords: Keto Zuppa Toscana Soup, Keto Soup, Fall Recipes, Soup Recipes, Keto, Low Carb