Zuppa Toscana Soup
  • Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 10 minutes
  • 1 pound hot Italian sausage
  • 5 oz pancetta (I used bacon)
  • 6 cups chicken bone broth
  • 1 bunch kale (DO NOT use frozen)
  • 1 medium white onion (diced)
  • 3/4 cup heavy cream
  • 5 cloves garlic (minced)
  • 2 stalks cauliflower (or 1 small bag florets)
  • 1 tsp salt
  • 1 tsp black pepper
  • shredded parmesan cheese (for topping)
  1. Heat up a large stock pot or Dutch oven on the stove to medium high heat.
  2. Take sausage and remove it from casing (if applicable) and put it in the pot, along with the 5 ounces of pancetta/bacon. Saute the meats until the sausage is browned and mince them up while cooking.
  3. Once the meats are browned, strain them out of the pot, leaving the grease behind.
  4. Place the diced onion into the pot and coat in the greases from the meats. Allow to cook for 3-5 minutes until aromatic.
  5. Add in the pressed garlic to the onions and season with the salt and pepper for about 1-2 minutes more.
  6. Add in the chicken bone broth and chopped cauliflower. Simmer on medium for 20-25 minutes, stirring at least a couple of times during the process.
  7. Add the chopped kale and allow to cook for 3-5 minutes to wilt the kale a little bit.
  8. Add the sausage and pancetta/bacon back into the pot, along with the heavy cream. Simmer for about 5 minutes more.
  9. Serve right away for best results, and optionally with shredded or grated parmesan cheese.
Recipe from Keto Daily https://keto-daily.com/keto-zuppa-toscana-recipe/?fbclid=IwAR1BOVIcklx527AEnbIcNFrwq3_5jRGx8HzOCfGTxtLnEmh6fnKPWKV2v0M