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Low Carb Zuppa Toscana

By simply replacing the potatoes with cauliflower, this soup is naturally low carb. The bacon really kicks it up a notch! {500 calories, 7 net carbs, 37g fat, 28g protein}

Keyword cauliflower, keto, low carb, sausage, soup
Servings 8


  • 4 cups cauliflower (cut into small pieces)
  • 4 cups kale (torn into bite-sized pieces)
  • 1 lb spicy sausage
  • 1/2 lb cooked crumbled bacon
  • 2 quarts chicken broth (about 8 cups)
  • 1/2 large onion (diced)
  • 1 1/2 cups heavy cream
  • 1 tbsp minced garlic


  1. Cook the sausage on a skillet until brown; set aside. 

  2. In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.

  3. Add the chicken broth, cauliflower, bacon, and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).

  4. Add the heavy cream and kale, simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)

  5. Enjoy immediately, or store in the fridge for up to 5 days. You can also freeze for later.

Recipe Notes