This keto Zuppa Toscana perfectly encapsulates the classic flavors of the famous Olive Garden soup! It's so hearty and satisfying it can be a meal by itself, and it provides tons of nutrients to power your brain. You'll only need one pot to make this keto Zuppa Toscana that is so flavorful the whole family will ask for more!
- 1 lb Italian sausage
- 4 slices bacon
- ½ onion chopped (about 1 cup)
- 4 large cloves garlic minced (about 2 tsp)
- 1 bunch kale chopped (about 8 cups)
- 12 oz cauliflower rice thawed, raw or lightly steamed
- 1 Tbsp Italian seasoning heaping
- 8 cups chicken bone broth (see notes)
- ¼ cup whipping cream
- 1 cup grated parmesan cheese plus more for garnish
- 2 tsp salt less/to taste, if using chicken broth with salt
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Cut bacon crosswise into ½ inch pieces. Cook over medium/low heat until crispy. Remove from pan with a slotted spoon and set aside.
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Add Italian sausage to the pan and break into small pieces while cooking. When it's broken up and cooked through, remove it from the pan with a slotted spoon. Set it aside with the cooked bacon.
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Add the chopped onion to the fat that rendered from the bacon and sausage. Cook for a few minutes, until soft. Add the minced garlic and cook another minute.
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Add the Italian seasoning, salt, cauliflower rice and kale and cook for another few minutes, until the vegetables are softened and the Italian seasoning is aromatic.
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Add the cooked sausage and bacon back to the pan, followed by the chicken bone broth. Stir and bring the soup to a low boil. Let simmer over low heat for at least 5 minutes for all of the flavors to marry.
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Turn off the heat. Add the grated parmesan cheese and cream and stir until smooth.
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Serve with more grated parmesan on top, if desired.
**This makes a very hearty, thick soup. For a more "brothy" soup, add another 1-2 cups of broth.