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To make a hearty Keto Tuscan Soup, you'll need the following ingredients: - 1 lb Italian sausage (mild or spicy, casings removed) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth (low-sodium) - 1 cup heavy cream - 1 cup fresh spinach, chopped - 1 cup kale, stems removed and chopped - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon Italian seasoning - ½ teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - ¼ cup grated Parmesan cheese (plus more for serving) - 2 tablespoons olive oil These simple ingredients come together to create a flavorful and warming dish. The Italian sausage adds rich taste, while the fresh greens provide nutrients. The heavy cream gives the soup a creamy texture, and the Parmesan cheese adds a savory finish. Each ingredient plays a key role in making this soup both nourishing and satisfying. Using fresh ingredients helps improve flavor and nutrition, so I always recommend that. You can easily adjust the spice level by choosing mild or spicy sausage. If you want to kick up the heat, add more crushed red pepper flakes. This soup is not just tasty; it also fits a keto diet. So, gather your ingredients and prepare to enjoy a bowl of this delightful soup! {{ingredient_image_1}} - Heat olive oil in a pot. - Sauté onion until translucent. - Mince garlic and add to pot. Start by heating the olive oil in a large pot over medium heat. This oil adds richness. Once hot, add the diced onion. Stir it often until it becomes soft and translucent. This step takes about five minutes. Next, mince the garlic. Add it to the pot and cook for one more minute. The garlic should smell fragrant now. - Brown the sausage. - Add chicken broth and simmer. - Incorporate diced tomatoes and seasonings. Now, it’s time to add the Italian sausage. Remove the casings and break the sausage into pieces as you add it to the pot. Cook this until it is nicely browned and cooked through, about seven to ten minutes. Once the sausage looks good, pour in the chicken broth. Bring this to a gentle simmer. Next, add in the diced tomatoes, Italian seasoning, and optional crushed red pepper flakes. Let everything simmer for ten minutes. This allows the flavors to come together. - Mix in heavy cream. - Add greens and wilt. - Season and serve with Parmesan. Lower the heat and pour in the heavy cream. Stir it well until it is combined. Now, add the chopped spinach and kale. Let them wilt for about five minutes. This makes the soup green and fresh. Season it with salt and pepper to taste. Finally, stir in the grated Parmesan cheese. Serve the soup hot, and feel free to add more Parmesan on top if you like. Enjoy every spoonful of this creamy, hearty dish! - Choosing the right sausage: Use Italian sausage for the best flavor. You can pick mild or spicy depending on your taste. I prefer spicy for a kick, but mild works well too. The sausage adds depth to the soup and makes it hearty. - Adjusting spice levels: If you like heat, add more crushed red pepper flakes. Start small and taste as you go. You can always add more, but you can't take it out once it’s in! - Pairing with keto-friendly breads: This soup goes well with low-carb bread. You can try almond flour bread or cloud bread. They soak up the soup nicely and enhance your meal. - Garnishing ideas: Fresh herbs like basil or parsley make great garnishes. Grated Parmesan cheese is a must! It adds a rich flavor and looks pretty on top. - Overcooking the greens: Keep an eye on the spinach and kale. Add them at the end to keep their bright color and fresh taste. Overcooked greens can turn mushy and lose their nutrients. - Skipping seasoning adjustments: Always taste your soup before serving. You may need to add more salt or pepper. Each batch can be different, so trust your palate to get it just right. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and kale to enhance the flavor and nutritional value of your soup. Adjust the Spice Level: If you prefer a milder soup, reduce or omit the crushed red pepper flakes. Flavor Boosting: For an extra burst of flavor, try adding a splash of lemon juice before serving. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. {{image_2}} You can change the protein in this soup to fit your taste. Here are two great options: - Substitute with turkey sausage: Turkey sausage is a leaner choice. It keeps the flavor while lowering fat. Use the same amount as Italian sausage. - Plant-based sausage alternatives: For a meat-free option, try plant-based sausage. This choice works well for vegan diets. Just cook it as you would the meat version. If you want to make this soup dairy-free, here’s a simple swap: - Using coconut milk instead of heavy cream: Coconut milk gives creaminess without dairy. It adds a hint of sweetness, too. Use the same amount as heavy cream for a great texture. Adding more veggies can boost flavor and nutrients. Here are some ideas: - Adding zucchini or bell peppers: Zucchini adds a nice crunch. Bell peppers bring color and sweetness. Chop them into small pieces and add them at the same time as the sausage. - Options for swapping kale or spinach: If you don’t have kale or spinach, try Swiss chard or arugula. Both add great taste and nutrition. Just add them at the end to keep them fresh. Store leftovers in an airtight container. This keeps the soup fresh and tasty. Let the soup cool before sealing it. It should last about 3 to 4 days in the fridge. For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for expansion. Keto Tuscan soup can freeze well for up to 3 months. To thaw, move the soup to the fridge overnight. You can also thaw it in a bowl of cold water. Reheat in the microwave or on the stove. For the microwave, heat in short bursts. Stir between each burst for even warming. For stove-top, use low heat. Stir often to keep the soup smooth. This helps maintain its great texture and flavor. Keto Tuscan Soup is low in carbs and high in healthy fats. The main ingredients include Italian sausage, heavy cream, and fresh greens. These choices keep the carb count low. Instead of pasta or rice, we use vegetables like spinach and kale. This supports the low-carb approach of a keto diet. Yes, you can make this soup ahead. It keeps well in the fridge for about three days. Just store it in an airtight container. The flavors will deepen as it sits. You can also freeze it for up to three months. Thaw it overnight in the fridge before reheating. A serving of Keto Tuscan Soup has about 6 grams of net carbs. This count can change based on the sausage and any added ingredients. Always check the labels to stay on track with your keto goals. Absolutely! You can add more veggies for extra flavor and nutrients. Zucchini, bell peppers, or mushrooms work well. Just ensure they fit your keto plan. Add them when you mix in the greens for the best results. Yes, you can make a vegetarian version. Replace the sausage with plant-based sausage or omit it entirely. Use vegetable broth instead of chicken broth. Keeping the heavy cream and greens will still give you a rich taste. This blog post shared a delicious Keto Tuscan Soup recipe. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned how to adapt this dish with different proteins and dairy-free options while avoiding common mistakes. Remember to store leftovers properly for the best taste. Make this soup your own by adding favorite veggies or spices. Enjoy a warm bowl filled with flavor and nutrition!

Keto Tuscan Soup

A creamy and hearty soup featuring Italian sausage, fresh greens, and rich flavors, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1 cup fresh spinach, chopped
  • 1 cup kale, stems removed and chopped
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • to taste Salt and pepper
  • 0.25 cup grated Parmesan cheese (plus more for serving)
  • 2 tablespoons olive oil

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the sausage to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 7-10 minutes.
  • Pour in the chicken broth and bring to a simmer.
  • Stir in the diced tomatoes, Italian seasoning, and crushed red pepper flakes, then simmer for 10 minutes to meld the flavors.
  • Reduce the heat to low and add the heavy cream, stirring until fully incorporated.
  • Add the chopped spinach and kale, letting them wilt in the soup for about 5 minutes.
  • Season with salt and pepper to taste, and stir in the grated Parmesan cheese.
  • Serve hot, garnished with extra Parmesan cheese if desired.

Notes

Feel free to adjust the spice level by using mild or spicy sausage and adding more red pepper flakes.
Keyword Italian, keto, low carb, soup