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With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

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

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Entree
  • Cuisine: Italian




  1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat.
  2. 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.
  3. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well.
  4. Bring your soup to a boil.
  5. Reduce heat, cover and simmer 10 minutes.
  6. 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.
  7. Add salt and pepper to taste.

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