Keto Zuppa Toscana Soup with Cauliflower
A comforting and creamy low-carb soup made with Italian beef sausage, cauliflower, and flavored with spices, perfect for Keto enthusiasts.
Ingredients
Main Ingredients
- 1 head head of cauliflower, chopped
- 1 pound Italian beef sausage
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with coconut milk for dairy-free option
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- Salt and pepper to taste
- Kale or spinach for garnish Feel free to substitute with your favorite greens
Instructions
Cooking Instructions
- In a large pot, brown the Italian beef sausage over medium heat until cooked through (160°F (71°C)). Use a wooden spoon to break it into bite-sized pieces as it cooks.
- Add the chopped onion and minced garlic to the pot and sauté until fragrant, about 3–5 minutes.
- Stir in the chopped cauliflower and let it cook for a few minutes until it starts to soften.
- Pour in the chicken broth, bringing the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Add in the heavy cream, red pepper flakes, thyme, salt, and pepper. Stir well, and allow it to simmer until the cauliflower is tender, around 5 more minutes.
- Serve the soup hot, garnished with fresh kale or spinach.
Notes
If you have leftovers, they can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat thoroughly, adding broth or cream if it thickens too much.
Per serving: 7g net carbs, 14g protein, 31g fat, 369 calories. Calculated from the ingredient list.