Description
A hearty and creamy Keto Tuscan Soup featuring Italian sausage, kale, and sun-dried tomatoes simmered in a flavorful chicken broth and enriched with heavy cream and parmesan cheese. This low-carb, gluten-free soup is perfect for a comforting meal that fits a ketogenic lifestyle.
Ingredients
Meat and Vegetables
- 1 lb Italian sausage (sliced)
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 bunch kale (chopped)
Liquids and Seasonings
- 1 tbsp olive oil
- 1 tsp dried oregano
- 6 cups chicken broth (low-sodium)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
Garnish
- 1/4 cup parmesan (grated)
- Parsley (chopped, for garnish)
Instructions
- Brown the Sausage: Heat a Dutch oven over medium-high heat and add the olive oil. Cook the sliced Italian sausage until it is slightly browned, about 3-5 minutes, to develop rich flavor.
- Sauté Aromatics: Add the chopped onion, minced garlic, and dried oregano to the pot. Stir frequently and cook until the onion turns translucent, around 2-3 minutes, releasing their fragrance and sweetness.
- Add Tomatoes and Broth: Stir in the chopped sun-dried tomatoes, low-sodium chicken broth, salt, and black pepper. Bring the mixture to a simmer and let it cook gently for 15-20 minutes to combine the flavors.
- Wilt the Kale: Add the chopped kale to the soup and cook until it wilts, approximately 1-2 minutes, preserving its bright color and nutrients.
- Incorporate Cream: Stir in the heavy cream and heat through for about 1 minute until the soup is creamy and warmed evenly.
- Garnish and Serve: Remove from heat. Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped parsley for added richness and freshness before serving.
Notes
- Use low-sodium chicken broth to control salt levels.
- For a spicier soup, consider adding red pepper flakes when sautéing aromatics.
- To keep it dairy-free, substitute heavy cream with coconut cream and omit parmesan.
- Sausage can be substituted with a plant-based alternative for a vegetarian adaptation.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
