Keto Zuppa Toscana Soup

It's full of flavorful cooked sausage, diced bacon, turnips, fresh kale, and a touch of parmesan cheese at the end.

Course Soup

Cuisine Italian

Keyword keto zuppa toscana

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 951kcal

Ingredients

500 g mild Italian sausage
300 g Thick cut bacon cut bacon lardons
1 tsp chilli flakes red pepper flakes
1/2 tsp smoked paprika
370 g large onion chopped
2-3 garlic pods finely chopped or minced
3 cups chicken broth
500 g medium-large turnips
1/2 cup heavy cream
3 cups kale leaves chopped and destemmed
Salt and pepper to taste
Parmesan for Garnish Optional

Instructions

Gather the ingredients
Prep the kale, remove stems and chop into smaller pieces. Wash and place in colander to drip dry. Chop onions, garlic. Peel and Cube the turnips.
Remove the sausage skins. If bacon isn’t already cut, cut bacon into small pieces.
Heat a Dutch oven (3.3L) or heavy bottom pot with a little bit of cooking oil.
Add the chopped bacon and pancetta and cook until crispy.
Remove the bacon to a bowl (keeping aside some crispy bacon for garnish)and cook the sausage meat until browned. If there is allot of oil, remove half.
Remove the sausage meat and place aside. Don’t Cover the meat, so they stay crispy.
Reduce the heat to medium and cook the onions to translucent, and then add the garlic.
Add the diced turnips and salt and pepper them. Cook for a few minutes with the onions.
Add the chicken broth into the the Dutch oven and bring to a boil. Reduce heat to medium and simmer and cook the turnips until nearly done.
Add the cooked meat to the broth. Keeping aside the bacon for garnish.
Add the heavy cream and Kale to the broth, stirring to let the Kale wilt. Salt and pepper to taste.
Serve with some crispy bacon bits.

Notes

If you want some heat to the soup add some chilli flakes or use chilli flavoured Italian sausage. I personally also like a dash of smoked paprika with the heat.

Nutrition