Keto Zuppa Toscana
Keto Zuppa Toscana Soup is a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, cauliflower, and spinach…this Keto Zuppa Toscana copycat is a low-carb hearty soup that is perfect for dinner.
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KETO ZUPPA TOSCANA SOUP RECIPE
In Florida it’s drop down to the 60’s which is practically freezing here. I started making this Zuppa Toscana Soup and realized that with a few easy swaps it could be transformed into a low-carb Keto version of the soup.
HOW IS THIS KETO?
The biggest Keto offender in the original soup ingredients is potatoes. Traditionally potatoes are boiled in the soup to give it a thick texture. Swapping out potatoes with cauliflower is an easy switch and the flavor is still similar.
The ground sausage stays the same. You can use a hot sausage which has lots of spices if you want.
Also swapping out the kale. Kale is surprising high in carbs so swap it out for spinach.
If you’ve ever been to Olive Garden you’ll recognize this soup. It’s a Zuppa Toscana copycat. It’s spicy, filling, and full of flavor. Forget the restaurant soup, this is just as good comfort food if not better.
A little grated Parmesan cheese adds a bit of salt and flavor. Store leftovers in an airtight container in the refrigerator.
HOW MANY CARBS IN THIS SOUP?
There are 10 servings of this soup and in each serving there are 4 carbs and 1 gram of fiber which equals 3 net carbs per serving.
KETO THICKENER
Traditional Zuppa Toscana is not a thick soup and has a thinner chicken broth base. If you want a thicker soup, try adding 1/2 to 1 teaspoon xanthan gum which is a very common Keto-friendly thickening agent that is permitted on the Keto diet.
OTHER KETO RECIPES:
- Keto Biscuits
- Egg Roll In a Bowl
- Pizza Stuffed Mushrooms
- Warm Bacon Cheese Dip
- Stuffed Mushrooms
- Cloud Bread
- Pressure Cooker Corned Beef
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
- Slow Cooker Korean Short Ribs
- Cinnamon Keto Pork Rinds
- Lasagna in a Bowl
- Egg Drop Soup
If you’re looking for the non-Keto version of this soup, here is the original Zuppa Toscana.
Keto Zuppa Toscana
Ingredients
- 1 pound ground Italian sausage
- 1/2 medium onion, diced
- 1/2 teaspoon crushed red pepper, (more to taste)
- 1 tablespoon minced garlic
- 6 slices bacon, cut into pieces
- 8 cups chicken broth, (I like better than Bouillon chicken base. Beef bone broth would be a good keto option too but is a lot higher in calories)
- 4 cups cauliflower florets
- 1 cup heavy cream
- 5 cups spinach, coarsley chopped
- (optional) 1/2 to 1 teaspoon xanthan gum
Instructions
- Cook the Italian sausage, onion, and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Add the garlic and cook for 30 seconds. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren't boiling it in broth.
- Add the bacon and cook until crispy. Remove from pan.
- Pour the chicken broth into the Dutch oven; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. If you want a creamy soup mash some of the cauliflower in the pot. Reduce the heat to medium and stir in the heavy cream and the cooked sausage and onion mixture; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.
Notes
