Keto Zuppa Toscana with Sausage, Kale & Cauliflower
This keto take on the familiar creamy Zuppa Toscana swaps potatoes for cauliflower while keeping the savory sausage, smoky bacon and tender greens. The key is to brown the sausage well, then loosen those flavorful bits with the broth. A little cream rounds it out without flour or a roux.
Keto Zuppa Toscana
By Chef Jeff · Serves 2 · Prep: 10 minutes · Cook: 30 minutes · Total: 40 minutes
Ingredients
- 2 slices bacon, chopped
- 8 oz Italian pork sausage, casings removed; choose one without added sugar
- 1/4 cup finely diced yellow onion
- 1 garlic clove, minced
- 8 oz cauliflower, cut into small bite-size florets
- 1 1/2 cups low-sodium chicken broth
- 1 cup chopped kale, tough stems removed
- 1/4 cup heavy cream
- 1/8 tsp black pepper
- Salt and crushed red pepper flakes, to taste
Instructions
- Cook the bacon in a heavy saucepan over medium heat for 5–7 minutes, stirring, until crisp. Transfer to a plate, leaving about 1 teaspoon of the rendered fat in the pan.
- Add the sausage and onion. Cook for 6–8 minutes, breaking the sausage into small pieces, until browned and the onion is softened. Stir in the garlic for 30 seconds. Spoon off excess fat if needed.
- Add the broth and scrape up the browned bits. Stir in the cauliflower, bring to a gentle boil, then reduce to a simmer. Cook partially covered for 10–12 minutes, until the cauliflower is fork-tender and the pork sausage reaches 160°F.
- Stir in the kale and simmer for 3–4 minutes until tender. Reduce the heat to low and stir in the cream, black pepper and half the bacon. Warm gently without a hard boil.
- Taste before adding salt; sausage and broth are already seasoned. Add red pepper flakes if you like a little heat. Divide evenly between two bowls and finish with the remaining bacon.
Chef’s tips
Keep the cauliflower pieces small and evenly sized so they cook at the same rate. For a slightly thicker broth, mash a few cooked florets against the side of the pan before adding the kale and cream.
Simple swaps
Use mild or hot Italian pork sausage to suit your taste. Baby spinach can replace the kale; stir it in with the cream and cook just until wilted. Check sausage and broth labels for added sugar and starch.
Make ahead and store
Divide leftovers into shallow containers and refrigerate within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3 days. Reheat gently, stirring, until the soup reaches 165°F. Add a splash of broth if needed. For the best freezer texture, freeze the soup before adding the cream, then add cream when reheating.
