# Zuppa Toscana 4 portions · US measures · keto · 15 min publisher preparation · 60 min Zuppa Toscana. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Quarter radishes and remove kale stems.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
3 slice baconroughly chopped	Crisp bacon medium 6–8 min; reserve, discard excess fat.	Add browned sausage and kale to radish soup; simmer 5–10 min until wilted, garnish reserved bacon.
½ lb ground mild Italian sausage	Then brown sausage medium-high 6–8 min; reserve, discard excess fat.
½ tbsp ButterSource also provides 14 g.	In same pot, sauté garlic/sage/pepper in butter 1 min; add broth/cream/parmesan, simmer; add radishes, medium-low 15–20 min.
1 tsp Garlicminced · Source also provides 10 g.
¼ tsp ground sage
⅛ tsp black pepper
1 ⅜ cup chicken broth
⅜ cup Heavy whipping creamSource also provides 180 mL.
⅛ cup Parmesan cheeseshredded · Source also provides 28 g.
½ lb radishesquartered
1 oz Kalestems removed; roughly chopped · Source also gives approximately 1 cup.

## Ingredients - 3 slice bacon — roughly chopped - ½ lb ground mild Italian sausage - ½ tbsp Butter. Source also provides 14 g. - 1 tsp Garlic — minced. Source also provides 10 g. - ¼ tsp ground sage - ⅛ tsp black pepper - 1 ⅜ cup chicken broth - ⅜ cup Heavy whipping cream. Source also provides 180 mL. - ⅛ cup Parmesan cheese — shredded. Source also provides 28 g. - ½ lb radishes — quartered - 1 oz Kale — stems removed; roughly chopped. Source also gives approximately 1 cup. ## Equipment - Lidded saucepan or Dutch oven - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Bacon.** Cook bacon in a large pot over medium for 6–8 minutes until crisp. Reserve on a paper-lined plate and discard excess grease. 2. **Sausage.** In the same pot, brown sausage over medium-high for 6–8 minutes, breaking it apart. Reserve it and discard excess grease without washing the pot. 3. **Soup.** Melt butter over medium, then cook garlic, sage and pepper for about 1 minute. Add broth, cream and parmesan, raise heat to medium-high and bring to a simmer. Add radishes and simmer medium-low for 15–20 minutes until fork-tender. 4. **Finish.** Return sausage, add kale, and simmer 5–10 minutes until wilted. Serve topped with the reserved bacon. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 334 kcal; protein: 12.0 g; total carbs: 3.9 g; fiber: 1.1 g; net carbs: 2.8 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Radishes replace potatoes in this source recipe. - Ingredient quantities are scaled from 8 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Sara Nelson. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Sara Nelson: Zuppa Toscana](https://realbalanced.com/recipe/keto-zuppa-toscana/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-zuppa-toscana/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.