Keto Zuppa Toscana – Olive Garden Style | Keto Recipes
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Today, I had a really busy day and I’m pretty tired,
so I want a quick and easy meal.
But at the same time I want something that is warm and kind of comforting.
So, after giving it some thought, I decided to make my keto Zuppa Toscana, which is made in the Olive Garden style.
The macronutrient ratio for the Zuppa. Toscana is
2.7 to 1 with 6.2 grams of total carbs,
1.6 grams of dietary fiber,
resulting in 4.6 grams of net carbs per
240 grams, or one full cup, of soup. The great thing about this hearty Italian soup is that it only has a few, easily available
Ingredients and it can all be done in one pot. I love one pot meals. So much less to clean up afterwards.
To make this easy for myself,
I usually buy pre-cut baby kale,
but you can buy a regular bunch of kale and just chop it into small, bite-sized pieces.
And part of my prep is also to cut the bacon strips into small pieces, like this,
And also grate your garlic.
The classic version of Zuppa Toscana uses potatoes, but in this recipe
I’m replacing the potatoes with thinly sliced chayote, or also known as Cho Cho. I love that word.
I will be making a video with another great recipe that uses this particular fruit. Yes,
it is a fruit, just like a tomato is a fruit. In the next video,
I will give you a bit of background and more information about the chayote,
but in this recipe
I just want you to know that all you have to do is wash the exterior, and do not peel the skin off.
The skin is edible.
It is very soft and the skin has most of the nutritional value, so I highly recommend you do not peel it.
And then slice it in half, and then in half again,
and then just remove the soft pit. It comes out very easily and then all you have to do is, with a mandoline, make thin, even slices.
To make this soup taste as authentic as possible,
since this is a very important ingredient,
I recommend you get a good quality,
mild Italian sausage.
You don’t need the whole sausage,
so remove the casing. I would like to remind you that if you’re buying your sausage in a grocery store,
Please make sure you read the ingredients.
It always amazes me how much sugar and other filler ingredients are put into prepared sausages and other meats.
After preparing all your ingredients and weighing everything out as required,
the first step is to fry your bacon in your large soup pot. Here’s a little tip:
I always like to put a little bit of oil to coat the bottom of the pan when I’m frying bacon or .
This helps to prevent any sticking. Then, cook your bacon over medium heat until it’s nice and crispy.
And when your bacon is done,
scoop it and remove it from the pot and set it aside for later use.
This fried, crispy bacon will be used at the end as a garnish, but leave all the bacon fat in the pot,
to which you then add the Italian sausage meat. As the meat is cooking, use your spatula to break up the sausage into smaller pieces.
continue cooking until the meat is browned all the way through.
You want the meat to be precooked before you use it in the soup.
And, once the meat is done, push the meat to the perimeter of the pot, making a clearing in the center.
And then, just toss the onions into the center of the pot and continue sauteeing until the onions are starting to soften and
become translucent. And, by the way, you can use any kind of onions. You want white, yellow or red.
And then, toss the garlic on top of the onions and saute for 1 more minute.
Stir to combine all the ingredients together.
Then pour in the water and then your homemade chicken soup or store-bought chicken broth.
To maximize the taste of the soup, and for best nutritional value, I am going to be using my homemade Italian soup,
because the flavor is perfect as a base for my Zuppa Toscana. Now just toss in the black pepper, o,r you can substitute
with red pepper flakes if you prefer a hotter version. And toss in your chayote slices and also the shredded kale.
And, over medium heat, bring everything to a boil.
All that is left is to cook this tasty soup until the chayote slices are fork tender, and
exactly how long that will take will depend on how thick your slices are.
By the way,
The link for the written and printable recipe is posted in the description below, as is the link for my chicken soup video.
So go down there and check it out.
And, if you want more soup ideas, just go to the end links and click on any one of the soups that appeal to you.
And now the soup is almost done.
It is time to pour in the heavy cream.
After adding your cream, then just stir the soup and taste to make sure that the salt level is okay for you or if it needs
adjusting. At this point,
I tossed in the optional red bell pepper pieces which, by the way ,I’ve included in the macros.
I add the red peppers for color, but you can leave them out if you don’t have any on hand.
And continue cooking for two to three more minutes. That will get rid of the raw cream taste. And we’re all done.
To serve the soup, just ladle it out into your favorite bowl and
make sure you scoop out and gather up some of the solids.
And, to finish it off and make it look like they do at a restaurant,
sprinkle the grated parmesan in the center part of your soup,
Then top with the fried bacon pieces you had set aside earlier.
Lastly, drizzle 1 tsp of olive oil around the perimeter of the grated parmesan and bacon bits.
The soup is very filling, and one 240 gram or 1 cup serving,
with one of my keto buns or a piece of meat, will be a complete meal for you.
But, when I want to make this Zuppa Toscana into a full meal all by itself, I just serve 2 cups or
480 grams, and this is so filling that you don’t need anything else with it. Not even bread.
The Zuppa Toscana taste great freshly made, but if you can, make extra and have it the next day.
That’s when the full flavor really comes out and you’ll be surprised how each mouthful is a burst of flavor.
So I hope you will try this great Zuppa Toscana which, by the way, I adapted from an Olive Garden recipe.
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