Keto Zuppa Toscana Soup
A creamy, low-carb Italian soup with sausage, bacon, and cauliflower that tastes just like the restaurant version. Only 3-4 net carbs per serving!
Ingredients
- 1 lb Italian sausage mild, bulk style or remove from casings
- 4 slices thick-cut bacon cut into bite-sized pieces
- 32 oz beef bone broth or regular beef broth
- 1 small onion diced fine
- 3 cloves fresh garlic minced
- 1 head fresh cauliflower cut into even-sized florets
- 1/2 cup heavy whipping cream
- 2 cups fresh spinach about 5 oz
- salt and pepper to taste
- crushed red pepper flakes optional, to taste
- Parmesan cheese shredded, for garnish
Instructions
- Cut bacon into bite-sized pieces. Add bacon and Italian sausage to a large soup pot or Dutch oven over medium-high heat.
- Break up the sausage as it cooks. Cook for 8-10 minutes until bacon is crispy and sausage is completely browned with no pink remaining.
- Add diced onion and minced garlic to the pot. Stir and cook for about 2 minutes until onion becomes translucent and garlic is fragrant.
- Pour in the beef bone broth, scraping up any brown bits from the bottom of the pot. Add cauliflower florets.
- Cover the pot, reduce heat to medium, and simmer for about 15 minutes until cauliflower is tender when pierced with a fork.
- Slowly pour in the heavy cream, stirring gently. Add the fresh spinach and stir until it wilts down, about 5 minutes.
- Taste and season with salt and pepper to your liking (about 1/2 teaspoon of each). Add crushed red pepper flakes if desired.
- Ladle into bowls and top with shredded Parmesan cheese. Serve hot.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 4 days. Do not freeze as the cream will separate when thawed.
Reheating: Use stovetop over medium-low heat, stirring occasionally. If soup is too thick, add a splash of broth.
Variations: Use hot Italian sausage for more heat. Substitute kale for spinach. Try turnips or radishes instead of cauliflower.
Slow Cooker Method: Brown sausage and bacon first, then transfer to slow cooker with broth, onion, garlic, and cauliflower. Cook on low 6-7 hours or high 3-4 hours. Add cream and spinach during the last 30 minutes.