Try this Low Carb Keto Zuppa Toscana Soup Recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start by cutting the radishes into small chunks as seen in the photos. I used a food processor.
- The smaller the radishes the quicker it cooks.
- Dice the onion.
- On medium heat, brown your sausage in the same pot you plan to use for the soup.
- After the sausage is completely brown add the broth, onions, and radishes.
- Now add the garlic.
- Let this cook over medium heat until the radishes have fully cooked and are nice and soft.
- Lastly, add the heavy whipping cream and the kale leaves. Be sure to tear the kale leaves into bite-size pieces.
- Cook for a few minutes more until the kale leaves are soft.
- Serve warm and enjoy!
Ingredient lists rarely warn you about the aggressive sulfur compounds released when raw radishes simmer in broth. Whole radishes substitute for starchy potatoes here, but their cellular structure holds moisture differently than tubers do. When processed into small chunks, they require a full twenty minutes of simmering in chicken or vegetable broth to lose their sharp, pungent bite and soften completely. Fresh mild Italian sausage releases fat that coats the pot, creating the flavor base for the entire dish. Using pre-minced garlic instead of fresh cloves changes the aromatic profile significantly, muting the pungent kick that cuts through the heavy whipping cream added at the end.
Managing Texture and Ratios
Radishes lack the amylose starches found in potatoes, meaning they will not naturally thicken the surrounding liquid. Heavy cream supplies the mouthfeel, but it must be stirred in only after the vegetables soften completely. Simmering dairy too long causes separation, leaving a grainy texture in the bowl. When scaling this batch up for meal prep, keep in mind that kale leaves degrade quickly in hot liquid; tear them into bite-size pieces and cook for precisely three minutes until bright green and tender.
- Simmer radishes until a paring knife slides through the center with zero resistance.
- Store leftovers in a sealed container for up to four days.
- Add fresh kale only to individual portions if freezing the soup base.
