Zuppa Toscana (Olive Garden copycat; Keto-Option)
  • Cooking Time: 30
  • Preparation Time: 10
  • 1 lb Italian flavored sausage (pork*, chicken, turkey, any are fine!)
  • 4-6 Cups Broth or Stock (beef* is a richer flavor, chicken is healthier)
  • 4 pieces crumbled cooked bacon* (optional, but it adds a lot of flavor)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Chopped potatoes* (4-5), or parsnips, or cauliflower (1 head) - any of these are fine and tasty
  • 2-4 Cups Chopped Kale (spinach works good as well)
  • 1/2 Cup heavy whipping cream* (or 1 can coconut milk, or 2 C water)
  • 1/2 tsp crushed red pepper or cayenne
  • Parmesan cheese for topping
  1. Cook sausage in skillet, Dutch over or stock-pot until done, reserve some of the drippings when draining and set meat aside
  2. Cook onions in sausage drippings, or butter or olive oil, until translucent then add in garlic and cook until both are browning
  3. Combine meat, onions, garlic, and broth in a dutch oven, stock pot, or crock-pot, adding in cooked crumbled bacon if desired, crushed pepper or cayenne, any additional Italian seasoning for extra oomph, and bring to a boil
  4. Add in potatoes, or parsnips or cauliflower (choose one!) and simmer until soft (10-20 minutes), or cook on low crock-pot setting
  5. Stir in heavy cream or coconut milk, simmer until heated through (5 minutes), salt and pepper to taste (it doesn't need much if you use bacon!)
  6. Add in kale (or spinach) and cook 5 minutes, serve and top with Parmesan cheese if desired
I've cooked this soup in so many ways, mixing the ingredients up, with and without potatoes or bacon, using coconut milk instead of cream, and have always had raving reviews from my kids! It's always so rich and flavorful, even in it's whole-food, keto, or low-carb version, it's usually a meal in itself! Greens Hint: If you've never tried kale, this is a great way to start. It holds better than spinach in this soup, but is quite mild.