This Low Carb Keto Zuppa Toscana Soup recipe is packed with flavor from crispy bacon, Italian Sausage, spinach and tender cauliflower, all simmered in a rich, creamy broth.
For more easy recipes packed with flavor, try our cauliflower wings and chicken caprese. They’re both reader favorites!
Why You’ll Love This Low Carb Keto Zuppa Toscana
From broccoli cheddar soup to lasagna soup, who doesn’t love to indulge in a big bowl of soup on a cold day?
Oh wait, you’re cutting carbs? Trying to follow a keto friendly diet? I feel ya. Doesn’t it seem like all the comfort foods involve carbs somehow? Well, not this Keto Zuppa Toscana recipe.
Here’s why you’ll love it.
- You may remember this Olive Garden Copycat Zuppa Toscana Soup recipe from a few years back. It’s SO good, and this recipe transforms it into a keto friendly dinner.
- Between the savory Italian sausage and thick-cut bacon, this is a recipe that’s absolutely packed with flavor. You won’t miss the carbs, I promise!
- This is also a soup that’s hearty and satisfying. You know how some soups leave you hungry for more? Not this Keto Zuppa Toscana!
Important Ingredient Notes
- Italian Sausage – I use the mild, bulk sausage. Use spicy if you prefer, or links with the casings removed.
- Thick cut bacon – Some people prefer to add the bacon at the end of the cook time as a garnish so that it stays crispy, not chewy. Your call.
- Beef broth – I like using beef bone broth, which has extra nutrients and collagen.
- Cauliflower – The dream vegetable that replaces potatoes in many low carb meals (like buffalo cauliflower). You can also use turnips if you prefer!
- Heavy whipping cream – For that indulgent creamy broth. The best thing about keto is the heavy cream!
- Spinach – While Olive Garden and many other people use kale, my family prefers the taste of spinach. You choose what you love!
How to Make Low Carb Keto Zuppa Toscana
Cook the Meat: Brown the sausage and bacon in a large soup pot or Dutch oven.
Simmer: Add the beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, or until the cauliflower is tender.
Add the Next Ingredients: Stir in the heavy cream and spinach, then cook until the spinach wilts.
Finish: Serve with Parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes.
Tips and Tricks
- Due to the creamy nature of the soup, this one isn’t suited for freezing. You can store leftover Low Carb Keto Zuppa Toscana in the refrigerator for up to 4 days and reheat it on the stovetop over medium or in the microwave.
- Cut the cauliflower into even pieces to ensure it’s all done cooking at the same time.
- There’s a lot of room to make this recipe your own by adding different herbs and spices or other low carb vegetables.
Recipe FAQs
A ketogenic diet is a low carb, high fat diet, similar to Atkins. The goal of a ketogenic diet is to drastically reduce your carbohydrate intake and instead consume fats. By reducing your carbs it puts your body into a state of ketosis, burning fat for energy.
Avoid starches like bread, rice, pasta, and cereal. Beans and legumes are off the menu, and the only fruit allowed is small portions of berries. Potatoes and other root vegetables aren’t allowed, and neither are sugary foods and alcohol. On the bright side, you get to eat Crack Chicken with this easy sauteed cauliflower on the side!
Proteins such as fish, beef, chicken, eggs are all good to eat, as are leafy greens and vegetables that grow above ground like broccoli and cauliflower. Avocado, nuts, and seeds are also good choices and make great snack options. High fat dairy like hard cheeses, high fat cream, and butter get the thumbs up, and stevia is an acceptable keto-friendly sweetener. Thank goodness, because I use that in my favorite Pumpkin Cream Cold Brew coffee!
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Keto Zuppa Toscana Soup
Equipment
Ingredients
- 1 lb mild Italian Sausage
- 4 slices thick-cut bacon
- 32 oz Beef bone broth or beef broth
- 1 small onion diced
- 3 cloves fresh garlic minced
- 1 head fresh cauliflower diced
- ½ cup heavy whipping cream
- 2 cups fresh spinach 5 oz package, or kale
- salt and pepper optional
- crushed red pepper flakes optional
- shredded parmesan cheese for garnish optional
Instructions
- Using a large soup pot (like this dutch oven), brown your sausage and bacon together. Cut your bacon into bite sized pieces to make it easier to cook.
- Once your meat is cooked, add in beef bone broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender.
- Once the cauliflower is softened, add in heavy cream and spinach (or kale). Cook for about 5 minutes, until spinach (or kale) is soft.
- Serve with a spinkle of parmesan cheese and a pinch of salt, pepper, and/or crushed red pepper flakes. ENJOY!
Notes
- Swap out the cauliflower with turnips instead.
- Due to the creamy nature of the soup, this one isn’t suited for freezing.
This soup is delicious! I used spinach instead of kale and a package of frozen riced cauliflower instead of laboring over grating a fresh head (work smarter ?).
One tweak I would do when I make it again is I would cut up and fry crisp the bacon – remove it – and fry up the sausage and continue on. Add the bacon back at the end with the shredded Parmesan cheese. I think I would like it to stay crispier and have a “topping” feel to it. The rendered fat helps frying the sausage as well… Win!
Can u please tell me the fats per serving and net carbs if acailable. Thanks
Can you tell what is the fats per serving?
Approximately 42 g per serving
I just made this in my instant pot because I was using my stove to make fried chicken for my husband ?. Used 1/2 chicken breast and 1/2 # sausage. Cooked 5 minutes (will try 2 min. ) next time after sautéing. Added kale when pressure dropped and let it cook in the hot broth while I finished his meal. Also used chicken broth because that was what I had on hand. Definitely a keeper. Thanks for the recipe.
Sounds delicious!