Keto Zuppa Tuscana Meatball Soup with Sausage and Kale

keto meatball soup

5 from 3 reviews

This hearty, savory, and a little spicy keto meatball soup, made with sausage embraces the power of antioxidant-rich superfood kale while spicing it up with some freshly made, spiced pork meatballs.



  • 2 lbs ground pork
  • 1/2 tsp sea salt
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp ground allspice
  • 8 cups bone broth
  • 1 medium, diced yellow onion
  • 2 tsp Italian seasoning
  • 1/2 tsp freshly squeezed lemon juice
  • 2 tsp chopped fresh rosemary
  • 3, minced garlic cloves
  • 2 bay leaves
  • 1 cup grated parmesan
  • 3/4 cup heavy (whipping) cream
  • 2 cups, torn kale leaves
  • 2/3 cup dry white wine
  • sea salt
  • freshly ground black pepper
  • crushed red pepper flakes


  1. In a large bowl, stir together the pork, salt, sage, thyme, and allspice until well combined. Form the mixture into ½-inch balls. Set aside.
  2. In a large stockpot, combine the bone broth, onion, Italian seasoning, lemon juice, rosemary, garlic, and bay leaves. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer, uncovered, for about 30 minutes.
  3. Strain the solids from the broth, and return the broth to the stockpot.
  4. Add the Parmesan and cream and cook, stirring, over low heat for about 5 minutes. Add the kale, wine, and uncooked meatballs. Cook for another 10 minutes or until the kale is tender and the meatballs are cooked through. Taste and season with salt and pepper.
  5. To serve, divide the soup among eight serving bowls and garnish with red pepper flakes. Store leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Keywords: Keto Zuppa Tuscana