Low Carb Zuppa Toscana Soup

Zuppa Toscana is a traditional soup from the Tuscany region of Italy that combines savory, creamy, and a kick of spice all into one. My version replaces the commonly used potatoes or pasta with cauliflower and a base of nourishing bone broth. The fennel and chili flakes create a lovely warming effect to balance out the bitterness of the deep leafy greens. Ground pork serves as the protein of focus here and gives a rustic grounding base. This nourishing soup is crave-worthy all year round and is appropriate during your Keto Reset or it can be adjusted to higher carb if desired by family members by adding white beans or toasted sourdough bread.

Low Carb Zuppa Toscana

Yields eight 12-16oz servings

Ingredients:

2 lb pasture-raised pork

4 Tbsp Italian Seasoning blend

2 Tbsp sea salt, divided

3 tsp black pepper, divided

4 Tbsp fennel seeds, divided

1 onion, diced (about 1 cup)

4 cloves fresh garlic, minced

⅓ cup basil leaves, chopped

¼ cup parsley leaves, chopped

72oz (9 cups) bone broth (4 jars FOND bone broth plus 1 jar of water)

5 cups cauliflower, chopped into 1” pieces

2 medium sized bell peppers, destemmed and seeded, chopped into 1" pieces

1 cup whole milk

¼ cup heavy cream

4-5 cups lacinato or dino kale, destemmed and chiffonade (sliced into tiny ribbons)

1 Tbsp crushed red pepper flakes

Shredded parmesan cheese, for garnish

Instructions

Using a large soup pot brown your sausage. Season with Italian seasoning, along with half of the sea salt, black pepper, and fennel.

Once your meat is cooked, add in onions, garlic, cauliflower, and peppers, stirring to coat in fat and flavor. Allow vegetables to caramelize and tenderize by simmering with the lid off and stirring every 3 minutes or so over medium heat. Then once softened at about 10-12 minutes, add the basil and parsley along with the bone broth and cover cooking on medium heat bringing to a boil then reducing to low heat for an additional 15 minutes until the cauliflower is completely tender.

Reduce heat to a lower simmer, add in milk, heavy cream and kale, stirring to combine. Simmer for about 5 minutes, until kale is tender. Sprinkle in the red pepper flakes and stir to combine, salt additionally to taste and cut heat, preparing to serve.

Serve with a sprinkle of parmesan cheese and a pinch of flakey salt.

Nutrition Facts per serving: 336 Calories, 11g Carbs, 4g Fiber, 41g Protein, 15g Fat