📝 About This Recipe
Indulge in a low-carb reimagining of the beloved Italian-American classic, where tender, simmered radishes miraculously mimic the texture of potatoes. This soul-warming soup features spicy Italian sausage, buttery kale, and a velvety cream base that delivers all the comfort of the original without the carb heavy-lifting. It is a masterclass in flavor balancing, utilizing savory aromatics and rich fats to create a restaurant-quality meal right in your own kitchen.
🥗 Ingredients
The Savory Base
- 1 pound Spicy Italian Sausage (bulk or casings removed)
- 4 slices Bacon (thick-cut, chopped into lardons)
- 1/2 cup Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 1 pound Red Radishes (halved or quartered depending on size)
- 6 cups Chicken Bone Broth (low-sodium preferred)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1 cup Heavy Cream (at room temperature to prevent curdling)
- 3 cups Lacinato Kale (stems removed, chopped into bite-sized pieces)
- 1/2 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
-
1
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook until crispy and the fat has rendered, about 5-7 minutes.
-
2
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
-
3
Add the Italian sausage to the pot. Break it apart with a wooden spoon into small crumbles. Brown the meat thoroughly until no pink remains and it has developed a nice sear, approximately 8 minutes.
-
4
Remove the cooked sausage from the pot and set aside with the bacon, leaving about 2 tablespoons of fat behind (drain excess if necessary).
-
5
Reduce heat to medium. Add the diced onions to the pot and sauté for 3-4 minutes until translucent and soft, scraping up the flavorful browned bits (fond) from the bottom.
-
6
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
-
7
Add the prepared radishes to the pot along with the dried oregano, salt, and black pepper. Toss to coat the radishes in the aromatics.
-
8
Pour in the chicken bone broth. Increase the heat to high and bring the liquid to a rolling boil.
-
9
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes. The radishes are ready when they are fork-tender and have lost their sharp 'bite,' mimicking a boiled potato.
-
10
Stir the cooked sausage and half of the crispy bacon back into the pot.
-
11
Add the chopped kale and stir until it begins to wilt into the hot broth, which should take about 2-3 minutes.
-
12
Slowly pour in the heavy cream while stirring constantly. Let the soup heat through for another 2 minutes, but do not let it reach a hard boil.
-
13
Stir in the freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt or pepper if needed.
-
14
Ladle the hot soup into deep bowls. Garnish with the remaining crispy bacon and an extra sprinkle of Parmesan before serving.
💡 Chef's Tips
To ensure the radishes lose their peppery punch, make sure they simmer for at least 15 minutes; they will become remarkably mild and buttery. If you prefer a thicker soup, whisk 1/4 teaspoon of xanthan gum into the heavy cream before adding it to the pot. Always use Lacinato (Dino) kale if possible, as it has a more tender texture and deeper color than curly kale. For the best flavor, grate your own Parmesan; pre-shredded cheeses contain anti-caking agents that can make the soup grainy. If you find radishes too adventurous, cauliflower florets make an excellent secondary keto-friendly substitute.
🍽️ Serving Suggestions
Pair with warm keto-friendly almond flour cheddar biscuits for the ultimate dipping experience. Serve alongside a crisp green salad with a sharp lemon-vinaigrette to cut through the richness of the cream. A chilled glass of Pinot Grigio or a light sparkling water with lime complements the spicy sausage perfectly. Top with a drizzle of high-quality extra virgin olive oil just before serving for an authentic Italian finish. For an extra kick, provide a small bowl of extra red pepper flakes on the table for guests.