Healthy Keto Zuppa Toscana Soup

4.82 from 27 votes

Healthy Keto Zuppa Toscana Soup

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: 30 minute meal, copycat, dinner, easy, fast, healthy, keto, olive garden, soup

Servings: servings

Calories: 745kcal

Author: Lena Gladstone

Ingredients

ROASTED CAULIFLOWER

4 cups cauliflower florets, cut into 1/2" pieces
2.5 tbsp olive oil or avocado oil
1/4 tsp sea salt

ZUPPA TOSCANA SOUP

1.25 lbs Ground pork or pork sausage
64 oz (2 32 oz) low sodium chicken stock
5 oz (1 box) baby kale
12 oz (10 slices) bacon
1/2 cup heavy cream or coconut milk for dairy free version
1 medium sweet onion, finely chopped
6 cloves garlic, thinly sliced
1 tbsp dried oregano
4 tsp sea salt, plus more to your taste if needed
top with red pepper flakes (optional)

Instructions

ROASTED CAULIFLOWER

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.

Nutrition