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!
Cut bacon crosswise into ½ inch pieces. Cook over medium/low heat until crispy. Remove from pan with a slotted spoon and set aside.
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.
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.
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.
Turn off the heat. Add the grated parmesan cheese and cream and stir until smooth.
**This makes a very hearty, thick soup. For a more "brothy" soup, add another 1-2 cups of broth.