Our Keto Zuppa Toscana Recipe is more than just a simple soup. It stands alone as a meal. Since Zuppa Toscana is a popular Olive Garden soup, several bloggers have imitated its recipe. Sausage and spinach must be included in a creamy chicken broth in a tuscan soup.

That’s exactly what our keto zuppa toscana recipe achieves, and more importantly, it tastes fantastic! This soup is quite hearty and has a flavour that everyone will enjoy. No bread sticks, please!

In this dish, hot Italian sausage is used. Although a sweeter Italian sausage is an option, the cream and chicken stock will help to tame the intensity of the “hot” sausage. In fact, it adds exactly the appropriate amount of taste when coupled with the bacon.

We believe you will understand what we mean if you give it a try once with crumbled hot sausage. We get it in bulk and prepare it in our finest Dutch oven. If all you can find are hot sausage links, all you need to do is remove the casings and you’ll be OK.

Cauliflower. As a result, she comes up with the ideal pasta-like replacement that will thicken the broth and add vegetables. The wilted spinach is very nutritious and improves the presentation.

Remember that this soup has a base of chicken broth and a tiny touch of cream for a true taste of Tuscany.

INGREDIENTS

• Italian spicy sausage, 16 ounces (bulk variety, no casings)
• 5 pieces of bacon (chopped)
• White onion, 1 (coarsely chopped)
• 7 garlic sprigs (finely chopped)
• 6 cups of chicken stock (organic)
• 2 stems Sea salt, 1 teaspoon, for cauliflower
• 12 ounces of spinach, 1/2 teaspoon pepper (fresh)
• 1 cup parmesan cheese and heavy cream (shaved for garnish)

INSTRUCTIONS

1. Medium-high heat should be set on a sizable stock pot. Put the cooked bacon, chopped, in the pot. till crispy, sauté. five minutes or so.
2. Italian sausage is added. until browned, sauté. With a wooden spoon, shred the sausage into sizeable pieces (not too fine). Take five minutes or so.
3. While most of the pan’s fat is drained, set aside the meats. For five minutes, sauté the onion chunks (not too finely chopped) over medium heat. Garlic is added, and it is stirred for roughly two minutes.
4. Add the chopped cauliflower and chicken broth. Next, add the salt and pepper. Simmer for ten minutes on medium heat.
5. Re-add the meat and heavy cream to the pot. For five minutes, stir and simmer. Remove the saucepan from the burner after turning off the heat. Add the fresh spinach and allow it cook until wilted off the heat (about 2 minutes).
6. Serve hot with shaved parmesan as a garnish.

NUTRITION

Calories-384.8kcal |
Carbohydrates-6g |
Protein-13.3g |
Fat-34.5g |
Saturated Fat-15.1g |
Cholesterol-89.3mg |
Sodium-1492.8mg |
Potassium-501mg |
Fiber-1.3g |
Sugar-2.4g |
Calcium-88.4mg |
Net Carbs-5g