Introduction
Zuppa Toscana, literally meaning 'Tuscan Soup,' has become a staple in Italian-American restaurants, particularly after a famous chain made it their signature dish. While the original recipe dates back to the rolling hills of Tuscany, this modern keto adaptation speaks to our contemporary understanding of nutrition while honoring traditional flavors. The clever substitution of cauliflower for potatoes emerged during the low-carb movement of the 2010s, proving that classic recipes can be reimagined without sacrificing their soul. This version has become particularly popular during winter months when comfort food cravings hit, but traditional heavy carbs are best avoided.
Ingredients
• 1 pound Italian sausage, casings removed (sweet or hot variety)
• 1 large head cauliflower, cut into 1/2-inch pieces (about 6 cups)
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 1 bunch fresh kale, stems removed and leaves chopped (about 4 cups packed)
• 4 cups chicken broth (low-sodium preferred)
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 2 teaspoons Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 1 teaspoon fresh ground black pepper
• 1/2 cup freshly grated Parmesan cheese
Step 1:
Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, breaking it apart with a wooden spoon. Cook for 7-8 minutes until browned.
Step 2:
Add diced onion to the sausage and cook for 4-5 minutes until translucent. Add minced garlic and cook for another 1 minute until fragrant.
Step 3:
Add cauliflower, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Step 4:
Pour in chicken broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes or until cauliflower is tender.
Step 5:
Add butter and heavy cream, stirring until butter melts completely. Add chopped kale and cook for 3-4 minutes until wilted.
Step 6:
Stir in Parmesan cheese until melted. Taste and adjust seasoning if needed.
Q: Can I freeze this soup?
A: Yes, but the cream may separate upon thawing. Reheat gently while stirring to recombine.
Q: How do I prevent the cream from curdling?
A: Use room temperature cream and add it slowly while stirring constantly.
Q: Can I use frozen cauliflower?
A: Yes, but reduce initial cooking time by 2-3 minutes as frozen cauliflower is partially cooked.
• For a dairy-free version, substitute coconut cream for heavy cream.
• Choose full-fat cream for best keto macros and richness.
• Fresh kale can be substituted with frozen, but reduce quantity to 2 cups.
• Select high-quality Italian sausage for best flavor - look for at least 80% meat content.
• Contains dairy and potential gluten from sausage - verify ingredients for dietary restrictions.
Serve hot in bowls, topped with additional grated Parmesan cheese if desired.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave, stirring occasionally.
Prep all vegetables before starting to cook. The soup comes together quickly once you begin cooking.
- Don't overcook the cauliflower - it should be tender but not mushy
- Remove kale stems completely to avoid tough pieces in the soup
- Use room temperature cream to prevent curdling when added to the hot soup
For a spicier version, use hot Italian sausage and increase red pepper flakes. For a vegetarian option, substitute sausage with mushrooms and use vegetable broth.
Serve with a glass of dry red wine like Chianti, or alongside a fresh green salad with olive oil dressing.
Best served during fall and winter months, but enjoyable year-round
Contains dairy (heavy cream, butter, Parmesan cheese). May contain gluten depending on sausage ingredients. Check sausage ingredients for specific allergens.
