Easy, Keto Low-Carb Zuppa Toscana Soup is the best Olive Garden Copycat recipe. This keto soup is made with sausage, kale, cauliflower, and a creamy broth. The nutrition facts and macros are perfect for the keto diet. If you are looking for keto friendly ideas, this soup is perfect for your meal prepping!
This post may contain affiliate links. Please read my full disclosure here.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
The Keto Essential Cookbook is available NOW for FREE! For a hard copy, you only pay the shipping and handling. Get over 100+ scrumptious recipes with net carb, fat, protein, and calorie count for every recipe. Click here to purchase yours today!
We have all been to Olive Garden! Most of us have enjoyed the Zuppa Toscana Soup. It’s a savory soup made with sausage, potatoes, and kale. They will even shave fresh parmesan on top while you watch. It’s definitely a soup for the books!
This recipe is identical to my Instant Pot Zuppa Toscana Soup, but with a couple of tweaks.
Is Olive Garden keto friendly? Potatoes mean carbs! There is a way to make this dish no carb.
What to Use For Potatoes in Keto Zuppa Toscana
Sometimes the easiest swaps make a world of difference. Instead of using potatoes in this soup cauliflower is used instead. Cauliflower goes a long way with keeping a recipe ketogenic.
When cooked, cauliflower has a texture that is very similar to potatoes. Check out my Keto Cauliflower Mash if you haven’t!
How to Make Zuppa Toscana Soup
- Brown sliced bacon and ground sausage in a Dutch oven on medium-high heat.
- Add in onions and garlic and cook until fragrant.
- Adjust the heat to medium and add Chicken broth, oregano, cauliflower, salt and pepper.
- Place the lid on the pot and cook for 15 minutes.
- Open the pot and add heavy whipping cream and kale.
- Cool before serving.
Do You Have to Use a Dutch Oven
I use a Dutch oven because it allows me to use one pot for the recipe and it’s great for cooking soups. I brown the sausage and bacon and then throw the remaining ingredients into the pot and cook the soup.
Dutch ovens are heavy and thick. A Dutch oven conducts and retains heat really well and will keep the soup warm. You can read more about Dutch Oven Benefits here.
You can use whatever soup pot you want in the recipe.
How Many Calories and Carbs are in Zuppa Toscana?
This recipe has 309 calories and 5 net carbs per serving.
How Long Will the Soup Last in the Fridge?
The soup can be refrigerated for 3-4 days.
Is the Soup Freezer Friendly?
Absolutely! The soup will freeze up to 3 months. Thaw in the fridge overnight and reheat the soup over the stove.
Sometimes, when I freeze soup with dairy, the dairy will separate from the soup (especially the longer you freeze). If you know you are planning to freeze in advance, I recommend adding the cream and kale to the soup after you have frozen it, as opposed to adding it when you cook the original batch.
More Keto Soup Recipes
Keto Broccoli Cheddar Soup
Keto Chicken Noodle Zoodle Soup
Keto Beef Chili
If you are new to keto and the keto diet or just looking for great tips, check out my Printable Keto Grocery List.
Easy, Keto Low-Carb Zuppa Toscana Soup
Ingredients
- 1 pound ground sausage Italian Sausage works best (I used mild)
- 3 slices bacon, sliced into smaller bits
- 1 cup onion chopped
- 3 garlic cloves, chopped
- 1 head fresh cauliflower, chopped
- 5 cups low-sodium chicken broth
- 1 tsp dried oregano
- salt and pepper to taste I like to season it at the end so that I can taste repeatedly and adjust as necessary.
- 1 cup heavy whipping cream
- 3 cups fresh kale, stems removed
- parmesan for topping optional
Instructions
- Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.
- Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)
- Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.
- Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.
- Cover the pot and reduce the heat to medium. Cook for 15 minutes or until the cauliflower is soft and can be pierced with a fork.
- Uncover the pot and add the heavy cream, chopped kale, salt and pepper to taste.
- Cook for a couple of minutes until the kale wilts.
- Cool before serving.
Video
Notes
- For me a Dutch oven yields the best results. You can use whatever soup pot you want in the recipe.
- You can use 1/2 cup heavy cream to reduce calories in this recipe.
- You can add 1/2 tablespoon of Italian Seasoning to standard ground sausage if you choose not to use Italian sausage.
- I like a lot of kale in my soup (it’s loaded with fiber) you can adjust to your taste.
- Sometimes, when I freeze soup with dairy, the dairy will separate from the soup (especially the longer you freeze). If you know you are planning to freeze in advance, I recommend adding the cream and kale to the soup after you have frozen it, as opposed to adding it when you cook the original batch.
Leave a Reply