Most Zuppa Toscana copycat recipes out there lean heavy on potatoes and extra carbs, then hand you a “keto version” that’s either watery, bland, or loaded with weird swaps that don’t hit. Not here. I’m not about to hand you a watered-down version; this recipe is bold, flavorful, and tested until it came out just right. I have hundreds of low carb recipes on my site. If you’re looking for comfort food that actually works with your goals, this one’s it.
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This recipe is identical to my Italian Sausage and Kale Soup and Instant Pot Zuppa Toscana Soup, but with a couple of tweaks.
Keto Zuppa Toscana Ingredients
- Italian Sausage
- Bacon
- Onions
- Garlic
- Cauliflower: Here's how I swap potatoes in the the recipe. When cooked, cauliflower has a texture that is very similar to potatoes. Check out my Keto Cauliflower Mash if you haven't!
- Broth
- Oregano
- Heavy Whipping Cream
- Kale
How to Make keto Zuppa Toscana Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Bacon: Add the bacon to a large Dutch oven or soup pot over medium heat. Cook until crisp. Remove the bacon from the pot and set aside, leaving a little of the bacon grease behind for flavor.
- Brown the Sausage: Add the Italian sausage to the pot. Break it apart with a spoon or spatula and cook until browned and no longer pink. Drain any excess grease if necessary.
- Sauté the Onions and Garlic: Add the onions to the sausage and cook until softened. Add the garlic and cook for about 1 minute, until fragrant.
- Add the Cauliflower and Broth: Add the cauliflower, broth, and oregano to the pot. Stir to combine. Bring the soup to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Cover the pot and simmer until the cauliflower is fork-tender. Keep an eye on it because you want tender cauliflower, not mush.
- Make It Creamy: Stir in the heavy whipping cream. Keep the heat low and allow the soup to gently simmer until warmed through. Avoid a hard boil once you add the cream.
- Add the Kale: Stir in the kale and cook for a few minutes until it has softened and wilted into the soup.
- Finish With Bacon: Stir some of the crispy bacon into the soup and save the rest for topping. Taste and adjust the seasonings as needed before serving.
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Keto Zuppa Toscana Soup Recipe
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 teaspoon 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 ½ cup heavy cream to reduce calories in this recipe.
- You can add ½ 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.
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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.
Nutrition (displayed with net carbs)
What to Serve with the Soup
A simple side salad with Italian dressing is perfect here because it cuts through some of that rich, creamy broth. You can also top the soup with crispy bacon or a drizzle of olive oil for a little something extra. If you’re keeping things low carb, serve it with roasted Brussels sprouts, sautéed spinach, or mixed vegetables. And if you’re serving the soup as a starter, follow it up with grilled chicken, steak, or baked salmon.
Frequently Asked Questions and Recipe Pro Tips
Most people use cauliflower florets, radishes, or a mix. They mimic that tender “potato” bite without the starch.
Yep. Pork adds more richness and fat, but turkey or chicken works if you prefer lighter or lower fat.
Italian pork sausage, mild or hot both work. Make sure it’s not sweetened or sugar-filled. Some brands sneak sugar into sausage, so check labels.
This recipe has 309 calories and 5 net carbs per serving.
Heavy cream: Let’s start simple, simmer the soup a little longer and the cream will naturally reduce and thicken on its own.
Cream cheese: Stir in a few spoonfuls of softened cream cheese. It melts smoothly, adds richness, and makes the broth nice and velvety.
Cauliflower: Cook some florets until tender, then mash or blend them into the broth. It’s sneaky, low-carb, and adds body without changing the flavor.
You will need a soup pot. 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.
Yes. Frozen cauliflower works, but it cooks faster and can get mushy quickly. Add it later in the cooking process and keep an eye on it.
Absolutely. Just keep in mind that they’re typically leaner than pork sausage, so you may lose a little of that richness and flavor.
Don’t overcook it. Simmer just until it’s fork-tender. You want it soft enough to eat but still sturdy enough to hold its shape in the soup.
Yes. Spinach is much more delicate, so add it at the very end. It only needs a couple of minutes to wilt.
You can use half-and-half, but it will change the carb count and the soup won’t be quite as rich. If staying keto is important, check the label on whatever substitute you use.
The heat was probably too high. Once you add the heavy cream, keep the soup at a gentle simmer instead of bringing it to a hard boil.
Mash some of the cooked cauliflower into the broth. It’s an easy way to give the soup more body without adding flour or cornstarch.
The soup can be refrigerated for 3-4 days.
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.
Catherine Clinnick says
I live in Australia where we don’t have Olive Garden and I often crave for their Chicken Gnocchi soup. I have tried to replicate it and looked on Pinterest but nothing really comes close. Do you happen to have a recipe for it?? And the other one I love and miss is Cheesecake Factory’s Chicken Madeira? Again, I’ve tried a few different recipes but nothing really outstanding. Thank you!!
staysnatched says
Hi there, No I don't have recipes on the site for either. My chicken marsala would be the closest to madeira.
Melissa says
Used rice cauliflower and 1/2 cup cream. Good recipe. We enjoyed it on a cold rainy Sunday.
staysnatched says
That sounds great! Glad you enjoyed it!
Patti says
Could you use unsweetened almond milk in place of the HWC..thanks
staysnatched says
Sure, if you want. The consistency of the soup and the taste will not be the same.
Anonymous says
@staysnatched, to use riced cauliflower, how much would you say to use? Tia!
staysnatched says
I wouldn't put it in the soup. I would cook it on the side. Enough for however hungry I am lol. I don't typically measure that, so I don't have a guideline. I eat several cups of vegetables each day.
Ariana says
Can I substitute turkey bacon and ground turkey instead of ground sausage and pork bacon? I don't eat pork or beef.
staysnatched says
Sure, you can do whatever you wish. I have not tested turkey in this recipe, as I prefer the taste of pork.
LaVonna says
@Ariana, I have used turkey in place of pork. It’s just a leaner soup.
Mandy Stephens says
I deviated just a tad in that I roast my cauliflower with olive oil, butter, salt and pepper. I just prefer those flavors. I add it once the broth is nice and hot. The second day always seems better than the first. The best thing about this recipe is that you don't feel like you're missing out. The flavor is still there and so is the texture. In fact, I like the fact the the cauliflower doesn't dissolve if over cooked. P.S. My husband loves this and that's saying a lot.
staysnatched says
So glad both you and your husband love it!
Vickie Worthington says
I also roasted my cauliflower. It turned out GREAT!!!!! Thank you for sharing. Will def make again!
staysnatched says
Wonderful! I'm glad you enjoyed it!
Jody Johnson says
My husband and I really loved this soup! Adding bacon is a great idea, and replacing red pepper flakes with oregano was perfect for me, since I have trouble with spicy foods. Thanks for a great recipe!
staysnatched says
I'm so glad you enjoyed it!
Jody Johnson says
I've made this four or five times now. LOVE LOVE LOVE this recipe!
Thanks so much!
staysnatched says
You’re welcome. I’m glad you love the recipe!
Faye says
What can I use for heavy cream. Can't do dairy.
staysnatched says
Whatever you typically use for your dairy replacement.
Cheryl says
This soup was amazing!! Thanks!
staysnatched says
So glad you enjoyed it!
Kassandra says
Do you have to add the heavy cream
staysnatched says
You can omit it if you want. It will impact the taste.
Kelley says
What is a serving size? Bowl or cup?
staysnatched says
The recipe makes 8 total servings. Each serving size is 1/8th.
Sam says
I'm not certain what a serving size is either. There are 8 total and I get that but has anyone figured out if one serving size is measurable to a cup?
Tara says
@Sam, I haven’t made it yet but if you look at the recipe it calls for 6c liquid plus approx 4-6c meat and veggies depending on size of cauli etc.
If you play it conservative and say total of 10 cups, makes 8 servings would be 1,25 C per serving. However most people require more than 300 cal for supper especially if they’re doing OMAD/ IF. So if it were me, I’d have 1.5C on the low end, and an extra 1/2 C if still hungry. If you’re a big eater and want to watch every calorie you could add more cauliflower and spinach , and use coffee cream (10%) instead of whipping cream. Just be sure it doesn’t boil as lower fat creams split faster than HWC
Brandy says
I always use coconut milk instead of cream. It turns out fantastic.
staysnatched says
Thanks for sharing the tip!
Michelle says
Has anyone ever tried this in an instapot?
staysnatched says
I haven't primarily because it already has a low cook time.
Nannette says
This soup is delicious!!! Thank you !!!
staysnatched says
You're welcome I'm so glad you enjoyed it!
John David Vieira Stanton says
Amazing!!! I’ve been wanting to make this for a while and finally got to it during the quarantine.... I added Parmesan rinds while it simmered away. Also made garlic Parmesan chaffles for breadsticks. Everyone needs to make this keto or not.
staysnatched says
I love your tips!
Danny says
I thought it was a bit weak. I may cut it down to a 1/2 cup cream and 32oz. of broth. Cauliflower took a lot longer than 15 minute to get soft.. And will cook bacon first because it did not brown properly with sausage and then set aside and add later. I'm Italian I want my soups strong!
staysnatched says
Use a good Dutch oven to speed up your cook time for cauliflower. I'm surprised you don't already have your own Italian Recipe! Thanks for your thoughts.
Julie says
Love this recipe and make it frequently. I added a little xanthum gum this time to make it thicker and came out wonderful and so easy to make. I only use one pot for everything and cook everything in stages then added it together when you add the broth.
staysnatched says
So happy to hear you make it frequently!
Dia says
This soup is flavorful, and flat out DELISH! I don’t even miss the potatoes. It also freezes very well. I just enjoyed serving that I froze a couple months ago, and it tasted fresh like I just cooked it today! Thanks for another wonderful recipe, Brandi!
staysnatched says
You're welcome! I'm all about freezing soups!
Rachel Mudek says
Absolutely loved this recipe! I used ground turkey the first time as opposed to Italian sausage and it was fine, but I used sausage recently and it was worth it! More flavorful and so filling! Keeping this for the future!
staysnatched says
Yes! I love hearing you will make it again!
Marcus says
I will definitely try this recipe during the weekend. I just started my keto diet journey last month. I hope I can achieve the result I am expecting
staysnatched says
It's a great recipe. Enjoy it!
Richelle says
This is an excellent recipe! Super easy to follow and it is delicious. ?
staysnatched says
It’s one of my favorites!
Trish says
It’s a bajillion degrees outside but the garden gave us kale today and I had everything else on hand so we went for a soup and salad dinner. That’s what AC is for, right? Haha The soup was absolutely delicious. We had seconds! It’s a quick and easy recipe too. Highly recommend!
I’m already looking forward to leftovers for lunch tomorrow.
staysnatched says
I love to eat soup all year long!
Fitoru Keto Support says
Oh man! This soup recipe really made me so hungry! I so wish I could try this now. Thank you so much for sharing!
staysnatched says
I hope you try the recipe!
Adriana says
fall is for soup! and this one is definitely one that will probably be a staple for this fall! such an easy recipe to follow with pretty much the basics you already have in the fridge. I burnt my onions so the soup came out a little darker but still tastes phenomenal!
staysnatched says
I'm glad you enjoyed it.
Rachel says
This recipe was so delicious!! I was going to freeze several portions since it makes a lot, but my soup molds were in the freezer and needed to be emptied and washed and I felt lazy. I ended up eating all of it in just a few days (granted my husband did have two servings)!! Next time I make end up making a double batch because it was that good! I haven’t been to an Olive Garden in years as there aren’t any near me, but I think of this soup often. Thanks for making such a wonderful version!
staysnatched says
Your're welcome! I'm so glad you enjoyed it!
Emily says
This is literally the best soup I’ve ever made. It’s DELICIOUS. I’m not a big meat eater so I swapped out the Italian sausage for ground impossible meat that I seasoned with Italian seasoning and it worked out perfectly!! So excited to have this soup in my rotation for fall ?? Thank you!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Anonymous says
Made this soup exactly as the recipe states and it is delicious. Lots of flavor. I hate vegetables, but I didn't mind the cauliflower in this. Brandi never disappoints!
staysnatched says
Yay! Thank you. That's so good to hear.
Karri says
So. Damn. Good.
My whole family chowed down. My teens initially commented about the cauliflower instead of potatoes and then took a few bites and apologized.
I will be making this on repeat this soup season.
staysnatched says
haha I love when I can convince a skeptic.
Michelle Simpson says
I have made this twice! It is fantastic! Very good for the soul food, great flavors!
staysnatched says
Wonderful! I'm so glad you enjoy the recipe.
Geraldine says
Love Brandy’s recipes. THis copy cat I see easy and delicious! Enjoyed by whole family
staysnatched says
I'm glad the family enjoyed it!
Loni says
I made this soup this evening and it turned out amazing! This is one of my favorite dishes at Olive Garden and now I think this recipe is even better than OG’s! It’s was super easy to make and the instructions were flawless! Loved it!
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Keto Chula says
Great recipe! Just made it and it is absolutely delicious. Such a savory soup. Superb.
staysnatched says
Wonderful! I'm glad you enjoyed it!
Ashley Wisnewski says
I worked at Olive Garden in High school ....so I ate my fair share of this soup back then lol. This recipe tastes even better IMO!! The hubby was a huge fan too! Thanks Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed the recipe.
Erika says
Yum! I’ve been craving the flavors of the Olive Garden version of this for a while now, but didn’t want to get it because hello.. we’re in a pandemic. Plus, I always felt so bloated and gross after eating the Olive Garden version. Not the case with this one! I did use potatoes in this instead of cauliflower and only had to cook it for 10 minutes to get them to soften. I also added a few shakes of crushed red pepper since I got the mild Italian sausage. The final change I made was using half and half instead of heavy cream because my stomach is sensitive to rich foods.
staysnatched says
Wonderful! I'm glad you enjoyed the recipe.
Shermetra Irving says
I made this tonight for dinner. I already tasted it and it's great! The recipe was easy to follow and great pics and video!
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe.
Courtney says
This soup is sooo good! I have never had the Olive Garden version, but I can’t imagine it being better than this! I didn’t have cauliflower on hand, so I used turnips instead. The whole family loved it.
staysnatched says
Turnips are a great substitute!
Allison says
Delicious, easy, and packed full of flavor. No guilt included.
staysnatched says
Yay! I'm so glad you enjoyed it.
Nic says
What are total carbs? (Not net)
staysnatched says
You can input the info into a calculator to figure it out.
Kelsee says
This recipe was so perfect. I subbed with turkey sausage and coconut milk and it was delicious! Will definitely be on repeat at in our dinner rotation.
staysnatched says
I'm glad to hear it's in the rotation!
The JG Home says
This soup was super easy to make. I’ve never had the Olive Garden soup, I just happened upon the recipe doing recipe search. So, I purchased all the ingredients online, they were delivered to the front door and when I logged off at 4PM, I got to work on the soup. I made slight modifications to my taste like less cauliflower and Kale..just be it felt like a lot. I guess my head of cabbage and bunch of Kale was big. I added Italian seasoning and crushed red pepper. I opted for a mix of mild and hot Italian sausage. It was a good choice for the entire family, even the 5yr old gobbled it up. Thanks! I will be cooking this again.
staysnatched says
Glad to hear you will make it again!
Jacquelyn says
What is the serving size in cups?
Karissa Valdez says
This was so delicious! And super quick easy in the instant pot! Her recipes never disappoint!!
staysnatched says
I'm so glad you enjoyed it!
Erika says
Made this without the cream and it turned out great!
staysnatched says
I'm glad to hear it!
Tina says
Deliciousness - simple, flavorful and filling. A must try!
staysnatched says
I'm glad you think so!
Rachel says
This is a great and easy recipe. My whole family loves it. Its easy and wonderful anytime of year!
staysnatched says
I'm glad the family enjoyed it.
Charleen @ketochar says
Love this soup! It’s easy, flavorful, makes a great leftover and is keto friendly! I’ve made this several times. I use spicy sausage from Trader Joe’s and only add 1/2 cup or less of cream. It’s so good!
staysnatched says
That sounds so good! I'm glad you enjoyed it.
Rachel Mudek says
One of my absolute fave recipes that my family has included in our regular rotation. Freezes really well too!
staysnatched says
I'm glad you enjoyed it.
Brenda says
Flavor is amazing even after freezing. As always the tips show the thought Brandi puts into her recipes. The tip for freezing was spot on. If you're looking for fall soup ideas, look no further.
staysnatched says
Thank you! I love to freeze this.
Suzanne says
Last time I went to Olive Garden, they only had a tomato-based soup which is very different from this one.
staysnatched says
Yep very different. I've never had a tomato soup there.
Meghann says
I’ve never had the Olive Garden version but I will definitely make this again. Thanks again for another great recipe.
staysnatched says
You're welcome. I'm glad you enjoyed it.
Jocelyn says
This soup was perfect! I enjoyed it with some warm bread and it was what dreams are made of. I threw some mushrooms in because I had them and it was delicious. Another knock out recipe!
staysnatched says
Mushrooms are the perfect addition!