Keto Zuppa Toscana Recipe
One of the best parts about going to Olive Garden is to get some of their Zuppa Toscana, but that just isn’t something you can have as-is when you are eating Keto. The good news is that with some minor adjustments to the recipe we can make a taste-alike version (that actually tastes better than the original) that is also Keto-friendly. Yes, it will include your favorite overused Keto ingredient, the friendly Cauliflower, and it is so worth it.
I like to make my Zuppa Toscana packed with even more ingredients than what they typically serve at Olive Garden, and part of the reason is that I eat this alone as a meal, and not accompanied with All-I-Can-Eat Soup, Salad, and Breadsticks. So since this is a much heartier soup, one nice heaping bowl should fill you up.
For the Italian Sausage, I like to buy mine from the local butcher. They make them the old-fashioned way, with hand-cut pork trimmings, and animal casing. This also doesn’t have dextrose and some of the other nasties when I buy them this way. Some people will also choose to use Bacon instead of the Pancetta, but I like to make this with Pancetta. If you choose to make it with some smoked bacon, use about 4-5 slices as a substitution for the Pancetta, as that may cut some of the costs down a tiny bit.
Additionally, instead of using Chicken Broth and Water as the liquids in my Keto Zuppa Toscana, I use Chicken Bone Broth instead. The Bone Broth is not only tastier, but there are some additional nutritional properties that you get from the Collagen and other components that break down during the creation of the Bone Broth. This makes the dish even tastier than when you get it from the restaurant. And can we take a minute to appreciate this soup? You won’t be fishing around your bowl for something other than broth with this one!
KETO ZUPPA TOSCANA RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 40 Minutes
Total Time: 50 Minutes
- 1 Pound Hot Italian Sausage
- 5 Ounces Pancetta
- 6 Cups Chicken Bone Broth
- 1 Bunch Organic Kale
- 1 Medium White Onion
- 3/4 Cup Heavy Whipping Cream
- 5 Cloves Garlic
- 2 Stalks from Cauliflower
- 1/4 Teaspoon Himalayan Pink Salt
- 1/4 Teaspoon Ground Black Pepper
- Shredded Parmesan Cheese for Topping (Optional)
- Heat up a Large Stock Pot or Dutch Oven on the stove to Medium-High Heat.
- Take 1 Pound of Spicy Italian Sausage (it just doesn’t taste the same with Sweet Italian Sausage), and remove it from it’s casing and put into the pot, along with 5 Ounces of Diced Pancetta (or Chopped Bacon if preferred). Saute the meats until the Italian Sausage is browned, and mince them up while cooking by using your spoon.
- Once the meats are browned, strain them out of the pot, leaving the grease behind.
- Place a whole Medium White Onion diced into the pot and coat in the greases from the meats. Allow to cook for 3-5 minutes until aromatic.
- Add in the Pressed Garlic to the Onions and season with the Salt and Pepper, book for about 1-2 minutes more.
- Add in the Chicken Bone Broth and Chopped Cauliflower stalks. Simmer on medium for 20-25 minutes, stirring at least a couple times during the process.
- Add the Chopped Kale, and allow to cook for 3 to 5 minutes to wilt the Kale a little bit.
- Add the Sausage and Pancetta back into the Pot, along with the Heavy Whipping Cream. Simmer for about 5 minutes more.
- Serve right away for best results, and optionally top with shredded or grated Parmesan Cheese.
Note: If you choose to refrigerate any leftovers, the Chicken Bone Broth and Heavy Whipping Cream with separate. I recommend reheating this on the stove to get the best tasting results for leftovers. You can store this in the refrigerator for at least 2 more days after making it.