Keto Recipe: Keto Zuppa Toscana

Hey, just a heads-up… someone reposted your picture and linked it to their own website

https://twitter.com/diningcooking/status/1446141281806192651?s=21

A Clean Keto, dairy-free version of the Olive Garden classic, Zuppa Toscana

INGREDIENTS

2 lbs, Mild Italian Sausage

1 medium Onion, diced

2 bunches of kale, chopped

4 slices, Bacon, cooked

2– 32oz containers of Chicken Broth

1 cup,  Full Fat Coconut Milk

3 cloves of Garlic, minced

Salt and Pepper

[FULL RECIPE HERE](https://eatbefitexplore.com/slowcooker-zuppa-toscana/)

INSTRUCTIONS

Heat a large dutch oven. Add in the bacon and cook for 5 minutes. Add the garlic and onions and cook for 3 minutes. Add the sausage and cook until almost fully cooked through. Add the broth and simmer for 20 minutes. Add coconut milk and kale. Simmer for 10 minutes or until kale is withered a bit. Season to taste with salt and pepper.

NUTRITION

Serving Size: 1 cup

Calories: 364

Fat: 24g

Carbohydrates: 6g

Fiber: 2g

Protein: 26g

Can I do this in a slow cooker or pressure cooker?

Looking very tasty.

What a coincidence, I’m making this today

How well do leftovers do in the fridge?