Keto Sausage and Kale Zuppa Toscana is a satisfying soup that features sauteed sausage, sweet kale greens, and light cream broth, perfect for those on a low carb or keto diet. This unique Italian inspired soup is delicious, satisfying, and nutritious without any further increasing your carb intake. If it’s cold outside and you need something warm, then this keto soup is a great alternative to the classic Zuppa Toscana.
Reasons to make it
Keto & Low Carb: This soup saves the carbs by using protein-packed sausage and nutrient rich kale with a nice pinch of cream.
Speedy: Having this dish ready in less than 40 minutes makes it a great weeknight dinner option that feels more like a special occasion.
Hearty: The combination of cream broth and sausage makes this definitely the kind of comforting soup you want to enjoy on a cold day.
Recipe for Keto Zuppa Toscana With Sausage and Kale
Ingredients:
- 1 pound Italian sausage (either sweet or hot)
- 4 cups of chopped kale
- 1 piece medium onion
- 3 pieces garlic, dry
- 4 cups of chicken stock
- 1 cup of heavy cream
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 tablespoon extra virgin oil
- Salt and black pepper to taste
- Some fresh parsley for decoration (optional)
Instructions:
Preparation of Sausage: In a large pot, pour in olive oil and start heating it on medium heat. Once heated, throw in the sausage and cook it until it’s brown, while breaking it up into smaller pieces. Once it’s cooked remove the sausage and keep it aside.
Preparation of Onion and Garlic: Using the same pot, add in the diced onions and also the minced garlic. Continue to fry the ingredients till you see the onion turning into a yellowish and almost down in color, for roughly about 5 minutes.
Preparation of Soup: Now pour the chicken stock and bring it to a simmer. Add in the copped kale and the cooked sausage; it’s time to add the chopped kale and put it all back in the pot as well.
Finishing the Soup: Put the entire pot, with its contents, on low flame and allow everything to simmer for 10 – 15 minutes. Incorporate the heavy cream, salt, and pepper into the soup and if you want an extra kick, add the red pepper flakes.
Ready to Serve: Use a ladle and pour the soup into bowls, optional can garnish with the fresh parsley. It is recommended to serve hot.
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