You’ll love this soup if you like this Kale and White Bean Sausage Soup recipe.
This recipe is one that is requested in our house and by guests the most frequently.
It’s delicious, hearty, and easy to make.
If you’re looking to change things up and take a break from cauliflower in your low-carb recipes, you’ll be impressed by how well radishes take on the flavor and texture of potatoes in this soup.
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💛 Why you’ll love this recipe
- Takes just 1 hour to prepare and serve.
- Warm, comforting, and filling.
- Nutrient-dense.
- Low-carb, keto-friendly, and gluten-free.
- A great option for weekly meal prep.
➡️ Ingredients
- Bacon
- Ground mild Italian sausage
- Butter
- Minced garlic
- Ground sage
- Black pepper
- Chicken broth
- Heavy whipping cream
- Shredded Parmesan cheese
- Radishes
- Kale
(Need ingredient substitution suggestions? See that section below for my recommendations.)
⏲ How to make keto zuppa toscana
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Cook Bacon: Cook the chopped bacon until crisp and then transfer it to a paper towel-lined plate. Carefully spoon out and discard the bacon grease, but do not wash the pan.
- Cook Sausage: In the same pan, cook up your ground sausage until browned then transfer that to a separate paper towel-lined plate. Spoon out and discard the excess grease but, again, do not wash the pan.
- Prepare Soup: To the same pot with some melted butter, add your minced garlic and spices and saute until fragrant before increasing the stovetop head and adding in chicken broth, heavy cream, and shredded Parmesan. Bring the mixture to a simmer, add in the quartered radishes, and decrease the stovetop heat. Simmer until the radishes are fork-tender.
- Serve And Garnish: Stir in your browned sausage and chopped kale and continue to simmer until the kale wilts before serving the soup in bowls and garnishing with the bacon crumbles.
🍴 Net carbs
Each serving contains 2.8 grams of net carbs. 1 serving is equivalent to ¾ cup of soup. The recipe yields 8 servings in total.
Net carbohydrates are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
You can find the full nutrition information for this recipe, including calorie content, total carbs, protein, and fat per serving, in the nutrition label located below the recipe instructions within the recipe card.
👉 Ingredient substitution suggestions
- Minced Garlic: Use ½ teaspoon garlic powder in place of the 2 teaspoons of minced garlic that the recipe calls for.
- Ground Sage: I have used ground thyme in its place in this recipe and it’s worked great.
- Chicken Broth: Beef broth or vegetable broth can be used here.
- Heavy Whipping Cream: Half-and-half or whole milk can be used.
- Shredded Parmesan Cheese: Grated Parmesan cheese can be used instead of shredded. You can also use shredded Asiago or Romano.
- Radishes: Cauliflower florets work really well in place of radishes here. If you use cauliflower, note that it will likely cook faster than radishes, so be sure to watch the soup closely so you don’t overcook the cauliflower. If carbs aren’t a concern of yours, you can use red potatoes here instead.
- Kale: Spinach can be used here, but note it will cook faster than the kale and it will change the resulting texture of the soup.
〰️ How to serve
- Alongside keto cheesy breadsticks or keto garlic bread rounds.
- With this copycat Olive Garden salad on the side.
💬 FAQs
How should the soup be stored?
Store the prepared soup in the fridge in an airtight container for up to 3-5 days.
📚 More keto soup recipes
🍽 Recipe
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Zuppa Toscana
Ingredients
- 6 slices bacon, roughly chopped
- 1 pound ground mild Italian sausage
- 1 tablespoon 14g butter
- 2 teaspoons 10g minced garlic
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 2 ¾ cup chicken broth
- ¾ cup 180mL heavy whipping cream
- ¼ cup 28g shredded Parmesan cheese
- 1 pound radishes, quartered
- 2 ounces de-stemmed kale, roughly chopped (~1 cup)
Instructions
- In a large pot over medium heat, cook chopped bacon until crisp. Transfer bacon to a paper towel-lined plate. Carefully spoon out and discard excess bacon grease, but do not wash the pot.
- In same pot over medium-high heat, cook ground sausage until browned, breaking the meat apart while cooking. Transfer browned sausage to a paper towel-lined plate. Spoon out and discard excess grease, but do not wash the pot.
- In same pot over medium heat, melt butter. Add garlic and spices and saute until fragrant, about 1 minute. Increase stovetop heat to medium-high and add in chicken broth, heavy cream, and shredded Parmesan. Bring mixture to a simmer, add quartered radishes, and decrease stovetop heat to medium-low. Simmer until radishes are fork-tender, about 15-20 minutes.
- Stir in browned sausage and chopped kale and continue to simmer until kale wilts, about 5-10 minutes.
- Serve soup in bowls and garnish with crisped bacon crumbles.
Recipe Notes
Photo Credit: Jess Larson
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