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.
This copycat Zuppa Toscana soup recipe was first published in November 2018. I updated the recipe notes and images in January 2026.
When I created this Low Carb Zuppa Toscana, I didn’t want it to taste like a watered-down version of the soup I already loved. The trick was figuring out what I could change without losing what makes Zuppa Toscana so good in the first place.
Swapping the potatoes for cauliflower keeps the carbs lower, while Italian sausage, bacon, garlic, beef broth, and heavy cream give you that rich, savory flavor and hearty texture you’re craving.
I’ve been sharing this recipe on Shugary Sweets since 2018, and it’s become a reader favorite (and featured in Men’s Health and Parade magazine) for good reason. I’ve kept the recipe simple and flexible, too; you can use spinach or kale, swap the cauliflower for turnips, and add crushed red pepper if you like more heat.
Awesome recipe! Way better than any restaurant. Fast and easy to prepare.
– Victoria
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!
Keto Zuppa Toscana Ingredients
For the complete list of recipe ingredients with measurements, scroll down to the recipe card below.
- 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 This Zuppa Toscana Soup Recipe
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.
Keto Zuppa Toscana Variations
One of the things I love about this keto zuppa toscana is how easy it is to make it your own. I’ve made mine with cauliflower and spinach because that is what my family prefers. There are plenty of ways to change the flavor, or simply use what you already have in the refrigerator.
- Make it Spicy. Swap the mild Italian sausage for hot Italian sausage. Or increase the crushed red pepper flakes.
- Swap the Cauliflower. Turnips or radishes are low carb and delicious.
- Change the Greens. My family prefers spinach, but kale gives this soup that more familiar flavor. You can also try Swiss chard. Just keep in mind you may need a little more cooking time for heartier greens.
- Keep the Bacon Crispy. Instead of simmering the bacon in the soup, cook it until crispy and reserve it to top each bowl at the end.
Tips for This Toscana Soup Recipe
- 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.
How to Store This Toscana Soup
- Keep leftover low carb zuppa toscana soup in an airtight container in the refrigerator for up to 4 days.
- Reheat leftover soup on the stovetop over low-medium heat or in the microwave.
- Freeze soup in an airtight freezer container for up to 3 months. When reheating, heat on low to avoid the cream to separate. Add more cream if needed.
Toscana Soup Recipe FAQs
Build layers of flavor instead of adding everything at once. Brown the sausage, use the bacon drippings to saute the veggies, and choose a flavorful broth for the base.
I prefer beef bone broth for my keto zuppa toscana because it gives the soup a richer, deeper flavor that stands up to the meat and cream. Use lower-sodium when possible so you can control the final seasoning yourself.
Typically soup goes well with bread. But, if you want to keep it low carb, serve this zuppa toscana soup with salad instead!
I suggest keeping leftovers for no longer than 4 days. Otherwise you can freeze them for up to 3 months.
More Soup Recipes
- Every family needs a classic homemade chicken noodle soup recipe they can count on for dinners.
- For a hearty, savory dinner, my easy Instant Pot French Onion Soup recipe is delicious.
- My Chicken Pot Pie Soup recipe is pure comfort food. I’ve added some delicious pie crust strips on top for a crunchy, buttery finish.
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Keto Zuppa Toscana Recipe
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.
- See blog post for more recipe tips and tricks.
Tonight I made this soup with chicken broth. Wow I can’t belive how good this is! Thanks for posting.
I am addicted to this soup. I should include my husband and say we instead of I. Make it in my instantpot for 5 minutes then add the cream etc.
I know this is one of the most asked questions with keto recipes, but how did you get such a low carb count on this?
If I use the carb manager app or calculate it myself, the count comes out to be anywhere from 10-13 Net carbs per serving.
Sounds delicious though!
I use MyFitnessPal to calculate the carbs. I think it definitely varies by brand and exact amounts. I weighed my cauliflower and calculated that way, whereas if you’re using more or less it could really throw things off.
AND…you’re right, LOL. I just double checked my numbers, and it’s 12 per serving…I missed the one in typing. Thanks for catching it!
This soup is full of flavor and so easy! Love it 🙂
I love your creativity and I know it is only one meal, but please be careful when cutting out carbs. If you cut out too many, it can severely backfire in the immediate effects and have even worse consequences if done long-term. I love all of your recipes, and good for you for finding an exercise class you enjoy, but if I may say, I don’t think having a “diet competition” is all that healthy. There is enough of that restrictive/unhealthy diet culture in society. You are more than wonderful just as you are.
The nutrition challenge is a personal challenge, not necessarily a competition pitting us all together. And I totally get it, I agree completely that carbs are important 🙂 That said, cutting them down to natural occurring only carbs, in my evening meal has really helped me maintain my weight and feel less bloated (since I workout in the morning). 🙂
Good for you, Aimee, by listening to your body and doing what is best for you and finding a balance that provides you energy to get through what sounds like an intense exercise program. I should try not to spout off nutritional/exercise advice myself; please do not take my comments as a critique of what is working for you. My best to you and your family.
Today is such a gloomy day. This soup is exactly what I need!
Soup is always a great choice on a gloomy day 🙂
I love this keto version of the classic! Yay for cauliflower in place of potatoes! Delicious!
I LOVE the cauliflower in this soup!!!
Zuppa Toscana is my favorite! Love this recipe!
I do NOT recommend browning the sausage and bacon together… the bacon was hard to cook, and the sausage got overdone…
This soup is one of my favorites!! Making it this week for sure!
I definitely want to make this this week. This looks so yummy!
I love this version of a classic such a great idea, when you’re watching your carb intake!
I’m all about anything Keto these days! I can’t wait to make this soup!