Keto Zuppa Toscana
Brown Italian sausage in medium pan over medium heat, set aside. In the same pan, brown bacon pieces until crisp. Cook onions and garlic in bacon fat.
Cook until onions are soft and translucent, about 5 minutes
Pour the chicken broth into the Dutch oven with onions and garlic, and bring to a boil over high heat.
Add the cauliflower and raise the heat to high. Cook until tender, about 3-5 mins depending on if you used frozen or raw
Reduce the heat to medium & stir in the cooked sausage & 1 cup of heavy cream for a more stew-like zuppa, 1 1/2 if you prefer soupier. Heat through
Add the bacon and the kale into the soup just before serving and cook ‘til the kale is bright green and softened. Add salt and pepper to taste
Stir all the yumminess together
Garnish with crisp bacon pieces
ENJOY! Head to for the full recipe! 💕
What you'll need
4 slices
Bacon (cut into 1/2” pieces)
1 pound
Italian Sausage
1/2 teaspoon
Crushed Red Pepper Flakes
12 ounces
Cauliflower Florets, fresh or frozen
White Or Yellow Onion
Garlic Cloves
5 cups
Chicken Stock
1/2 bunch
Curly Kale
1 - 1 1/2 cups
1/2 Cup Heavy Cream
Salt And Pepper
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