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.
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!
Important Ingredient Notes
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 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.
- 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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Low Carb Zuppa Toscana Soup 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.
Delicious! I did 2 different batches in the instant pot. One for 3 mins high pressure quick release and one for 2 mins high pressure quick release since the cauliflower got a little mushy, but was still great. Added the kale and some spinach mixed and cooked on sauté for about 5min. Worked great! Thanks!!
This soup is amazing. I made it tonight and unfortunately I can’t get enough. Thank you I will Be making this often.
Did anyone find out what the fat content is?
I just had to leave a review for this recipe. This soup is AMAZING! It’s going in my recipe rotation. You don’t feel like you’re depriving yourself at all. My husband loved it, too! Thanks for sharing!
So glad you love it!
Oh my goodness! I made this tonight and its AMAZING ❤ I added mushrooms in with my sausage and that’s the only difference I made. Absolutely delicious!!!
Thank you very much for a good recipe, I will cook it for the whole family for dinner. Thank you, it looks delicious!
I made this for the second time today and really like this soup. I doubled the recipe and used a full 1 lb package of bacon because I didn’t know what to do with the other 6 slices and bacon is delicious. For the first time I also made homemade chicken stock. I put all the skin and bones from a 10 lb package of chicken thighs in my instant pot with a large onion, head of garlic, carrot, 2 in piece of ginger, thyme, salt, peper and 3 qts water and pressure cooked for 40 minutes with manual release. Once cool, strain out solids and seperate the fat. It turned out incredible, easily one of the top 3 soups I’ve ever had.