How to make keto-friendly Zuppa Toscana


Isabella Tjalve

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Let’s talk about something we can all agree on – great food.

This week’s recipe is for Zuppa Toscana, meaning “Tuscan Soup” in Italian. Like any great recipe, there are tons of variations. This version is a delicious creamy soup filled with ground Italian sausage, and it’s low carb and keto (if that matters to you). The cauliflower and spinach offer a veggie component, making it healthy — or at least balanced.

This recipe is by a cookbook author and blogger named Kyndra Holley. And the funny thing is, I already own her cookbook, “Craveable Keto.” If you happen to be new to keto, it’s a good book to start with – at least that’s what a friend of mine who eats 100% keto told me.

My mom found this recipe online and raved about it. I had a bowl, and agreed — it’s crazy delicious. I don’t personally follow a low-carb or keto diet, but it doesn’t matter. This soup is worth making. It packs delicious flavor and warms you right up. My mom added 4 ounces cream of cheese per single batch of soup for extra creaminess.

The only drawback is that a single recipe isn’t enough. Go ahead and double it so you have plenty of leftovers to share with a neighbor or enjoy for the week. It seems these days that a big batch of something in the fridge is a welcome respite from daily cooking, which commences when the weather is warmer.

I’m making a double batch of this soup and also the Italian Wedding Soup I wrote about a couple weeks ago. It’s just nice to have a few dinner options ready to heat and eat. A big day of meal prepping tends to pay off as the week sails by and is filled with other activities, although none of them social.

Here’s looking forward to brighter days ahead, and until then, keep your bellies full of soul-warming food like this soup.





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