Enjoy a low-carb twist on a beloved classic with this Keto Tuscan Soup. It’s rich, creamy, bursting with flavor, and conveniently made in just one pot!
If you’re a fan of hearty soups, this recipe is perfect for you! Inspired by Olive Garden’s popular “Zuppa Toscana,” this version is low-carb and keto-friendly. It’s so delicious that you’ll crave it even in the summer.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 3 lb (1.4 kg) hot Italian sausage, casings removed
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 cup sundried tomatoes, drained and sliced
- Salt & pepper, to taste
- 12 cups chicken broth
- 1 bunch kale, de-stemmed and sliced thin
- 1 cup heavy whipping cream
Instructions:
In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with your spatula, until fully cooked.
Drain any excess fat, then add the onion and cook until softened. Stir in the pepper, sundried tomatoes, oregano, salt, and garlic, and sauté for 1 minute.
Pour in the broth, bring it to a boil, then reduce the heat to a simmer.
After simmering for fifteen minutes, add the chopped kale and cook until the kale begins to wilt. Stir in the cream and bring the mixture back to a simmer.
Season with salt and black pepper to taste, then remove from heat. Serve with grated parmesan.
