From stove to bowl in just 30 minutes, you’ll fall head over heels with my version of Healthy Keto Zuppa Toscana Soup. This copycat Olive Garden recipe has been transformed to include crispy bacon, roasted cauliflower, and juicy sausage.
1/2cupheavy cream or coconut milk for dairy free version
1mediumsweet onion, finely chopped
6clovesgarlic, thinly sliced
4tspsea salt, plus more to your taste if needed
top with red pepper flakes (optional)
Preheat oven to 450ºF. Cut cauliflower into about 1/2" pieces. Toss with olive oil and sea salt. Roast for 20 minutes. Set aside once done.
ZUPPA TOSCANA SOUP
While the cauliflower is roasting, cut 4 pieces of bacon into 1/2 inch strips. Reserve the other 6 for cooking whole.
Chop the onion into small 1/2 inch pieces, and peel and slice garlic thinly.
In a large, heavy bottomed pot, cook the cut bacon pieces until crispy. Set aside on a paper towel lined plate. Leaving the bacon grease in the pot, add the onions and cook until lightly browned, about 5 minutes. Add in the garlic and cook for another 2 minutes. Add a tablespoon of sea salt and all of the dried oregano.
Continue to add in pieces of the pork or break apart the raw pork sausage out of the casing (I just broke it down with the wooden spoon into smaller bite size pieces). Cook until no visible raw pieces are left.
Pour in the chicken stock. Raise the heat slightly and bring it to a boil. Add in the remaining salt and the entire box of baby kale. Cook for one minute. Add in the cooked bacon, roasted cauliflower and cook for 2 to 3 more minutes. Adjust seasoning if needed.
Turn off the heat, stir in the heavy cream and cook the 6 bacon strips in a frying pan until crispy. Serve the finished soup with one or two pieces of bacon per bowl. Top with red pepper flakes if you like a little spice.