Keto Zuppa Toscana Soup
Tender chunks of spicy sausage and lots of fiber-rich kale are in this tasty soup that's a riff on a classic.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course, Soups & Stews
Keyword: keto soup, toscana, zuppa toscana
Servings: 6 servings
- 6 slices bacon chopped
- 1 pound hot italian sausage casings removed
- 2 cloves garlic minced
- 1/2 cup onion diced
- 4 cups low sodium chicken broth
- 2 cups water
- 4 cups kale stem removed and roughly chopped
- 1 turnip peeled and sliced or diced
- 1 cup heavy whipping cream
- 1/2 tsp salt or to taste
- 1/4 tsp pepper
Fry the chopped bacon until crisp. Set it aside leaving the bacon fat in the pan.
Fry the sausage after the casings have been removed. Chop them up as you cook them. When they are no longer pink, add the onion and sautee another 4-5 minutes or until soft and translucent. Add the garlic for the last minute of cooking.
Add the chicken broth and water to the pot. Then add the chopped kale and simmer, covered, for 20 minutes.
Add the turnip and cook an additional 2-3 minutes or until tender.
Add the heavy whipping cream and heat through. Adjust the salt and pepper and serve!
Serving: 1.25cups | Calories: 467kcal | Carbohydrates: 10g | Protein: 17g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 845mg | Potassium: 639mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5046IU | Vitamin C: 61mg | Calcium: 127mg | Iron: 2mg | Net Carbohydrates: 9g