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.
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.
More Soup Recipes
- Every family needs a classic homemade chicken noodle soup recipe they can count on for dinners.
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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.
Super yummy! I threw everything in the pressure cooker except for the cream (including frozen cauliflower florets and spicy frozen italian sausages) and when the 8 minutes was up, I took out the sausage, chopped it up and used a potato masher to break up the cauliflower in the pot and added the meat back in. I added the cream to our bowls individually. This came out perfect! Thanks so much for the easy, tasty recipe! Can’t wait to make it again.
Oh, I forgot the bacon but I’m sure it would take it to the next level. 🙂
Made this last night. Only thing I did different was I used spicy italian sausage as the mild ones I found had high fructose corn syrup, which isn’t something I can eat. Plus I like spicy. This was so good!!! I’m eating it for breakfast now. LOL. Thanks for a great recipe!!
Should I drain the grease from the meat?
I found this recipe about a year ago and keep it in my rotation all the time… I recently started making my own Italian sausage mix from ground pork and different spice blends as I am a fennel seed lover and no brand ever has enough in it … Plus you can still find ground pork for 1.99 lbs on mark down. anyhow back to the recipe when I first tried it I did it exactly and why it is a regular go to. I have found if you do not add the the heavy cream you can freeze the whole recipe or in batches (prefect for lunch prep) then just add the cream when you are ready to eat it or skip the cream altogether. Don’t be afraid to experiment with this one a bit …I’ve used frozen cauliflower florets and riced cauliflower (Aldi has a garlic flavor riced cauliflower that is great in this) also frozen spinach or kale works too or just splurge on those green and add a bit of both!! One time I got some Italian turkey sausage (it was on sale) so I changed up and used chicken bone broth (I started making that myself in the last year too) So thanks to you Denise for giving such a great recipe I hope to see more from you!