Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

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5 from 63 votes

Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

45 minutes
Calories 180kcal


  • 1 tablespoon ghee
  • 1 pound ground Italian sausage
  • 6 cups chicken broth
  • 10 ounces cauliflower florets (or about 3½ cups)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 5 ounces kale (or about 3½ cups)
  • 14 1/2 ounces coconut milk (or about 3½ cups)


  • In a large stockpot or Dutch oven, melt the ghee over medium-high heat.
  • Add the Italian sausage and cook for 5-7 minutes until browned.
  • Use a wooden spoon or Mix 'n' Chop to keep it nicely ground.
  • Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well.
  • Bring your soup to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender.
  • Add salt and pepper to taste.


Calories: 180kcal

Originally posted 2019-02-20 18:52:21.

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