Keto Zuppa Toscana with Sausage, Kale, and Cauliflower

Why You’ll Love This Recipe

• All the cozy, classic Zuppa Toscana flavors in a keto-friendly package—cauliflower stands in for potatoes beautifully.
• Creamy garlic broth, tender kale, and savory Italian sausage and bacon deliver big flavor with minimal effort.
• One-pot, weeknight-friendly, and ready in under an hour.
• Easy to customize for spice level, dairy-free needs, or slow cooker prep.

Grocery List

• Produce: 1 medium head cauliflower, 1 bunch kale (Lacinato or curly), 1 small yellow onion, 1 head garlic, fresh parsley (optional)
• Dairy: Heavy cream, Parmesan (optional)
• Pantry: Thick-cut bacon, Italian sausage (hot or mild), low-sodium chicken broth, extra-virgin olive oil, crushed red pepper flakes, fine sea salt, black pepper

Full Ingredients

Meats

• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 lb Italian sausage, hot or mild, casings removed

Aromatics & Seasoning

• 1 small yellow onion, finely diced (about 1/2 cup)
• 6 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes, plus more to finish
• 1 tsp fine sea salt, plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste

Vegetables

• 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
• 4 cups chopped kale, tough ribs removed (Lacinato or curly)

Liquids & Fats

• 6 cups low-sodium chicken broth
• 1 cup heavy cream (cold)
• 1 tbsp extra-virgin olive oil

Optional Garnishes

• Grated Parmesan cheese (about 1/2 cup total for the table)
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Crisp the bacon

Place a large Dutch oven or heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the pieces are deeply browned and crisp, 7–9 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Carefully spoon off excess fat, leaving about 1 tablespoon in the pot (reserve the rest if you like). Keep the heat at medium.

Step 2: Brown sausage and bloom aromatics

Add the Italian sausage to the pot. Cook, breaking it into bite-size pieces, until browned and cooked through, 5–7 minutes (internal temp 160°F). If more than 1–2 tablespoons fat accumulates, spoon off the excess. Push sausage to the edges and add the diced onion to the center; cook until translucent, 3 minutes. Stir in minced garlic and crushed red pepper flakes; cook until fragrant, 30–60 seconds. Do not let the garlic brown.

Step 3: Add broth and cauliflower; simmer

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the cauliflower florets and bring the soup to a boil over medium-high heat. Reduce heat to maintain a gentle simmer at 185–195°F. Partially cover and cook until the cauliflower is just fork-tender, 10–12 minutes.

Step 4: Finish with cream and kale

Lower the heat to medium-low. Stir in the heavy cream and the chopped kale. Simmer gently (avoid a rolling boil) until the kale is tender and the broth is velvety, 4–6 minutes. Keeping the soup below a boil helps prevent the cream from separating.

Step 5: Season and add bacon

Stir in half of the crispy bacon. Season the soup with 1 teaspoon fine sea salt and 3/4 teaspoon black pepper, adjusting to taste. Add more crushed red pepper flakes for extra heat, if desired. If you prefer a richer mouthfeel, drizzle in 1 tablespoon reserved bacon fat or olive oil.

Step 6: Serve

Ladle the soup into warm bowls. Top with the remaining bacon, a sprinkle of Parmesan, more red pepper flakes, and chopped parsley. Serve immediately while steaming hot (target serving temperature around 160°F).

Pro Tips

• Keep it gentle: Cream can split if boiled hard. Aim for a soft simmer at 185–195°F after adding cream.
• Salt wisely: Bacon and sausage vary in saltiness. Use low-sodium broth and season at the end.
• Texture control: Cut cauliflower into even 1-inch florets so they cook uniformly and mimic potato bites.
• Extra silky: Whisk in 1 tablespoon butter or a drizzle of olive oil before serving for a glossy finish.
• Spice level: Use hot Italian sausage for a kick, or mild with extra red pepper flakes for adjustable heat.

Variations

• Dairy-Free: Swap heavy cream with 3/4 cup full-fat coconut cream and add 1 extra tablespoon olive oil. Flavor changes slightly sweeter but stays rich.
• Slow Cooker: Brown bacon and sausage with aromatics on the stovetop. Transfer to slow cooker with broth and cauliflower; cook on Low 4 hours (or High 2 hours). Stir in cream and kale for the final 30 minutes.
• Lighter: Use turkey Italian sausage and add 1/8 teaspoon xanthan gum if you want a thicker body without extra fat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat to 165°F; do not boil once the cream is in. For freezing, the best approach is to make the soup through Step 3 (without cream and kale), cool completely, and freeze up to 3 months. Thaw overnight in the fridge, reheat to a simmer, then add cream and kale and cook 5 minutes before serving.

Nutrition (per serving)

Approximate (without optional Parmesan): 502 calories; 41 g fat; 7 g net carbs (10 g total carbs, 3 g fiber); 19 g protein; 980 mg sodium. Values will vary based on brands and exact ingredients.