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.
Servings: 6 servings
Calories: 467kcal
Ingredients
- 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 teaspoon salt or to taste
- 1/4 teaspoon pepper
Instructions
- 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!
Notes
Recipe Card Tips
- Give the kale real simmer time, unless using baby kale, or it stays tough and fibrous.
- Fry the bacon and sausage in the same pot, keeping the bacon fat, for extra flavor throughout.
- Save the crispy bacon as a garnish if you prefer, rather than stirring it back into the soup.
Nutrition
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