Keto Zuppa Toscana soup is a super hearty and comforting dish perfect for when the temperatures start to dip. It’s based off of the famous Olive Garden recipe, but with one big difference: it’s low carb!
All it takes is one simple substitution and you can enjoy this creamy bowl of comfort without any of the guilt.
It’s loaded with bacon, sausage, cauliflower and kale or spinach, and is a total flavor bomb. Sound good? Read on…
Our original Zuppa Toscana recipe is one of the most popular posts here on GypsyPlate. As we are trying to keep the carbs down before the big upcoming holiday blowouts, we decided to redo the recipe for our keto followers.
This recipe is just as delicious and satisfying as the original. In fact, I can’t decide which I like better!
How to make Zuppa Toscana low carb
Simple… take out the potatoes! Seriously though, the potatoes do add bulk and act as a thickening agent, so we do need a replacement.
Though some prefer to use turnips in place of the potatoes, I am going with cauliflower. That’s just my personal preference, either can work.
In order to thicken the soup, I removed about half of the cauliflower after cooking and blended it, then returned it to the soup. Alternately, you can use ½ teaspoon xanthan gum to thicken the soup, if you wish.
As this soup has bacon, sausage and cream, it’s also high in fat, which makes it even more keto friendly.
How many carbs are in Keto Zuppa Toscana?
One serving of this soup has nine total carbs. However, since three of those grams are fiber, a serving only has 6 grams of net carbs.
Ingredients for this low carb Zuppa Toscana
- Meats – Bacon and Italian sausage.
- Veggies – Onions, cauliflower and kale or spinach.
- The broth – Chicken stock and heavy whipping cream.
- Seasonings – Garlic, thyme, oregano, red chili flakes, salt and pepper.
How to make this low carb soup
It’s really pretty simple, you’ll find exact directions in the recipe card at the bottom of the post. But the basic steps are:
- Brown the meats and plate them out.
- Sauté onion and garlic.
- Add seasonings, stock and cauliflower. Cook till the cauliflower is soft.
- Add in kale or spinach and cook for a few minutes, till it wilts.
- Stir in cream, taste and adjust for seasoning.
What to serve with Keto Zuppa Toscana
This low carb Zuppa Toscana make great leftovers! As the flavors mingle together they just get accentuated.
You can refrigerate this in an airtight container for 3-4 days. Just reheat on the stovetop, or microwave in a microwave safe dish.
I don’t recommend freezing the final product, as the cream loses it’s texture. That being said, if you wish to freeze some, just separate it out before adding the cream. Freeze in an airtight container for up to 2-3 months. When reheating, just add the cream in then.
So there you have it, your favorite Olive Garden soup in keto form. You’re going to love this recipe, I’m sure of it!
Pin or bookmark this post for whenever the Zuppa craving hits. Share it with your keto friends and family. We bet they won’t have any complaints sipping away this keto dinner… It’s that delicious!! Oh, and be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up new recipes for you!
Keto Zuppa Toscana, in my Gypsy Bowl… enjoy!
Try these other great low carb keto recipes!
Gorgonzola Portobello Steak Skillet
Mediterranean Zucchini Boats
Creamy Chicken Skillet
Parmesan Chicken Meatballs
Keto Lettuce Wraps
Creamy Pesto Chicken
- 8oz bacon
- 1lb Italian sausage links, casing removed
- 1 small onion, chopped
- 6 cloves garlic, sliced
- 7 cups chicken broth
- 1 head cauliflower, cut into florets
- 1 tsp dried oregano
- 1 tsp dried thyme
- Red chili flakes, salt and pepper to taste
- 4 cups kale or spinach
- 1.5 cups heavy whipping cream
- In a large pot, fry bacon until crispy over medium-high heat. Remove bacon, set aside, and remove all but 2-3 Tbsp bacon drippings.
- In the same pot, fry sausage in bacon drippings, crumbling with wooden spoon, until browned and crumbly. Remove and set aside.
- Add chopped onions to same pan, sauté until translucent. Add garlic, cook until fragrant.
- Add chicken broth, cauliflower, oregano, thyme, red chili flakes, salt and pepper. Mix well and bring to a boil. Reduce heat to medium low and cook until cauliflower is fork tender, about 10-15 minutes.
- Optional - Remove about half of the cauliflower and blend in a blender or food processor, then stir back into the pot. This thickens the soup.
- Add about 3/4 of the meat mixture, saving some aside for garnishing.
- Stir in kale or spinach and cook 2-3 minutes, until wilted.
- Reduce heat to low, add heavy cream, stir nicely and allow flavors to mix together for a few minutes.
- Taste. Add additional salt, pepper, red chili flakes, thyme and oregano as desired.
- Serve in your favorite bowl and garnish with more bacon and sausage along.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 425Total Fat 34gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 18gCholesterol 92mgSodium 1464mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 4gProtein 22g
Nutrition information calculated by Nutritionix.
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