This Zuppa Toscana is a heartwarming one-pot soup that’s perfect for a chilly day. It’s a hearty combination of mild sausage, bacon, and a creamy, rich broth. That’s why this Italian soup is one of the most popular Olive Garden Soup. Enjoy a keto soup loaded with fresh kale, crumbly Italian Sausage, cauliflower to replace potatoes, and a silky broth.
If you’re anything like me and can’t get enough soup, then it’s time to make a low carb Zuppa Toscana at home.
I definitely can call this Zuppa Toscana a crowd-pleaser because everyone in my family craves it often. It’s filling, utterly creamy, packed with tons of flavors, and tastes tons better than the restaurant’s.
Usually, Olive Garden’s soup is made with potatoes, but to keep the carbs low, we’ll substitute them with cauliflower. It’s the ultimate comfort food that’s the perfect treat for a cold evening.
If you loved my Creamy White Chicken Chili or made my Garlic Shredded Chicken Soup, I bet you will love this one too. One-pot meals are my favorites, packed with tons of flavor from cooking all the ingredients in the same pan.
This recipe makes enough for your entire family, about 8 servings of hearty low carb Zuppa Toscana. Enjoy it together with friends and family or during weeknights.
- What is Zuppa Toscana?
- What are the Ingredients in this Keto Zuppa Soup
- How to Make Zuppa Toscana?
- How to Thicken this Soup?
- How Many Carbs In Zuppa Toscana?
- How to Store Zuppa Toscana
- Other Delicious Soup Recipes
- One Pot Low Carb and Keto Zuppa Toscana
What is Zuppa Toscana?
Zuppa Toscana is this classic creamy Italian soup that’s made with potatoes, sausage, bacon, and kale. Since potatoes are high in carbs, they are not keto-friendly making this soup high in carbs.
This keto copycat Zuppa usually uses kale, but if you can’t find it, baby spinach is a great alternative. I think that’s what makes our Zuppa Toscana different. Spinach has a lighter taste, it’s lower in carbs than kale and cooks almost instant.
Watch this quick step-by-step video to see exactly how easy it is to make homemade Zuppa Toscana.
What are the Ingredients in this Keto Zuppa Soup
It always surprises me that the recipes with just a few ingredients are the most delicious and packed with tons of flavor:
- Italian Mild Sausage – has tons of delicious seasonings, and you can choose it from mild to hot depending on the desired level of spicy. I remove the casing, and with a wooden spoon, I crumble the sausage.
- Bacon – cooked to perfection to add texture and an insanely delightful taste.
- Cauliflower or Radishes– to replace the potatoes in the Original Zuppa Toscana. If you don’t care about carbs and want to go all-in, just use potatoes!
- Spinach or Kale – to make this soup healthy.
- Heavy Whipping Cream to add that creamy and velvety texture.
How to Make Zuppa Toscana?
It’s so easy to make this one-pot keto Zuppa Toscana. Here’s how to make this creamy soup:
- In a large pot, brown the bacon, then cook Italian Sausage until no longer pink, and then drain the excess fat.
- Add diced onion and minced garlic over the meat and cook for about 1 minute until fragrant and soft. To the same pot, add the cauliflower, chicken broth, and seasonings.
- Bring to a boil and simmer at a lower temperature for about 15 minutes. Cook until the cauliflower is soft Alternatively, if you’re not a cauliflower fan, use radishes.
- Add heavy cream, chopped spinach, or kale to the pot, stir well and remove from the heat. I used spinach that wilts in seconds but if you are using kale, let the soup boil for a few more minutes.
How to Thicken this Soup?
Classic Zuppa Toscana has a thick chicken broth base, but if you want to thicken it, there are a few low carb options to try. My favorite is Xanthan Gum, but it’s important to start with a small amount such as 1/4 tsp, then increase slightly until desired consistency. Remember that adding too much xanthan gum can make this soup unpleasant and slimy.
How Many Carbs In Zuppa Toscana?
The original soup recipe contains 15g total carbs, 13g net carbs, 15g fat, 7g protein, and 220 calories per serving.
Our keto Zuppa Toscana has only 4 grams of net carbs, which is so much lower than the original version.
How to Store Zuppa Toscana
- To store in the refrigerator: Chill the soup before refrigerating it in an airtight container. Store this soup in the refrigerator for up to 4 days.
- To freeze – usually, soups with cream can’t be frozen, so if you want to freeze Zuppa Toscana, don’t add whipping cream and kale. When ready to enjoy, defrost the soup, then bring it to a boil, and add cream and kale or spinach.
Other Delicious Soup Recipes
- Low Carb Cream of Mushroom Soup Recipe
- Unstuffed Cabbage Roll Soup – Easy Low Carb Keto Meal
- Easy Keto Broccoli Cheese Soup
- Best Creamy Asparagus Soup
- Simple Creamy Pumpkin Soup Recipe
One Pot Low Carb and Keto Zuppa Toscana
- 1 small onion diced
- 1 lb mild Italian sausage
- 2 cups kale chopped
- 4 cups cauliflower fresh or frozen
- 6 slices bacon chopped
- 1 cup heavy whipping cream
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 1/2 tsp crushed red peppers optional
- Salt and Pepper to taste
- In a large pot over medium-high heat, brown sausage, and bacon. Once the meat is no longer pink, add the onion and garlic and saute for a few minutes.
- Drain the excess fat and add in the cauliflower, chicken broth, crushed red pepper flakes and simmer on medium heat for 15 minutes or until the cauliflower is tender.
- Reduce the heat and stir in the heavy cream. Add the fresh kale or baby spinach, stir, and remove from heat.
- Serve hot in big bowls topped with parmesan or extra crispy bacon bits and store the leftovers (in any) for up to 4 days.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: