Keto Zuppa Toscana
This Keto Zuppa Toscana is an Olive Garden copycat recipe that is low-carb, gluten-free, and full of flavor. Instead of potatoes, this soup includes radishes, which mimic the flavor and texture of potatoes perfectly (no cauliflower in this soup either!). Whip it together in just 1 hour and have a delicious dinner on the table or prepped to enjoy during the coming week.
Servings: 8 servings
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 cups 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.
Notes
Refrigerator Storage: Store the prepared soup in the fridge in an airtight container for up to 3-5 days.