Zuppa Toscana, meaning “Tuscan soup,” originates from the rustic traditions of Tuscany, Italy. Initially called minestra di pane or “bread soup,” it was a resourceful way to use stale bread along with simple ingredients like cannellini beans, potatoes, and kale. This dish embodies the concept of cucina povera, which emphasizes frugality and making the most of available resources. Over time, the recipe evolved to include Italian sausage and cream, especially popularized by Olive Garden in the United States. Despite these changes, Zuppa Toscana remains a beloved dish that captures the essence of Tuscan culinary heritage.
Zuppa Toscana
Ingredients
- 1 lb ground Italian sausage I recommend spicy
- 3 garlic cloves minced
- 1 medium white onion peeled and diced
- 1.5 lb Yukon Gold potatoes diced
- 5 cup chicken stock
- 3 cup chopped fresh kale
- 1 cup heavy whipping cream
- kosher salt and pepper
- 6 pieces bacon cooked and crumbled
Instructions
- Cook the sausage in a large stockpot over medium-high heat until browned and cooked through, breaking it into small pieces as it cooks. Transfer the sausage to a plate using a slotted spoon, reserving 1 tablespoon of grease in the pot and discarding the rest. Set aside.
- Add onions to the stockpot with the reserved grease and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally.
- Add the potatoes, chicken stock, and cooked sausage to the pot. Bring the mixture to a simmer, then reduce heat to medium-low and simmer for 10 minutes, or until the potatoes are tender.
- Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve warm, garnished with bacon bits.
Why we show Keto alternatives.
Below is an alternative for Zuppa Toscana
“I follow a keto diet as a responsible part of managing my type 2 diabetes. The keto diet is low in carbs and high in healthy fats, which helps keep my blood sugar levels stable. This is important because it prevents spikes and crashes in my blood sugar, making it easier to control my diabetes.
Additionally, the keto diet supports weight loss, which can improve my overall health and further help manage my diabetes. The reduced need for insulin and other diabetes medications is another benefit, as my body becomes more efficient at using fat for energy. Plus, the diet enhances my body’s response to insulin, making it more effective.
Overall, the keto diet is a key part of my strategy to stay healthy and manage my diabetes effectively. The keto diet offers significant benefits for those of us managing type 2 diabetes:
Stable Blood Sugar: Cutting down on carbs helps to keep blood sugar levels steady, avoiding big spikes and crashes. This means more consistent blood sugar management and lower HbA1c levels.
Weight Management: The diet’s high-fat, moderate-protein approach can support weight loss, which is crucial in managing diabetes.
Lower Insulin Needs: Some people on keto might need less insulin or diabetes meds, as their bodies adapt to burning fat for energy.
Better Insulin Sensitivity: The diet can enhance how your body responds to insulin, improving its efficiency.
Always consult with a your doctor before starting the keto diet if you have diabetes, as it might not suit everyone and can have side effects.”
-Papa
KETO Friendly Cauliflower
Swapping cauliflower for potatoes is an excellent way to cut down on carbs while still enjoying a satisfying meal. Simply cut into desired size and roast cauliflower florets until they’re browned and tender. We use our air fryer. If the recipe calls for one pound of potatoes, use one pound of cauliflower. Cauliflower’s mild flavor allows it to soak up the spices and flavors of your dish, making it a versatile and healthy alternative.
Keto Zuppa Toscana
Ingredients
- 1 lb Italian sausage mild or hot, depending on your preference
- 4 slices bacon chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup cauliflower florets cut into bite-sized pieces.
- 4 cup chicken broth
- 1 cup heavy cream
- 2 cup fresh kale chopped
- Salt and pepper to taste
- Parmesan cheese for garnish optional
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned, breaking it up into crumbles. Remove and set aside.
- In the same pot, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pot.
- Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
- Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender. If using the roasted cauliflower, do not add the cauliflower here. Add with the sausage crumbles.
- Stir in the heavy cream and cooked sausage crumbles. Season with salt and pepper to taste.
- Add the chopped kale and cook until wilted.
- Serve hot, garnished with crispy bacon and grated Parmesan cheese if desired.