Keto Zuppa Toscana Soup Recipe
This easy, low carb keto zuppa toscana soup recipe has a secret ingredient that's just like potatoes! Plus, it's rich and creamy, with just 10 minutes active prep time.
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In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
Add the onions and garlic and saute for 3-5 minutes.
Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
Add the heavy cream and heat through.
Serving size: 1 cup
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