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 kale…this Keto Zuppa Toscana copycat is a low-carb hearty soup that is perfect for dinner.
KETO ZUPPA TOSCANA 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 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.
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 if not better.
HOW MANY CARBS IN THIS SOUP?
There are 10 servings of this soup and in each serving there are 3.8 carbs and 1 gram of fiber which equals net 2.8 carbs per serving.
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 thickening agent.
OTHER KETO RECIPES:
If you’re looking for the non-Keto version of this soup, here is the original Zuppa Toscana.
Yield: 10 servings
Keto Zuppa Toscana Soup – a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, cauliflower and kale…it’s a hearty soup that is perfect for dinner.
- 1 pound ground Italian sausage
- 1/2 teaspoon crushed red pepper (more to taste)
- 6 slices bacon, cut into pieces
- 1/2 medium onion, diced
- 1 tablespoon minced garlic
- 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
Cook the Italian sausage 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. 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.
Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; 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.
You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn’t extremely thick but is chunky.
Source: adapted from Allrecipes
Amount per serving (1g) — Calories: 247, Fat: 24.7g, Carbohydrates: 3.8g, Fiber: 1g, Protein: 11.5g