Keto Zuppa Toscana is a hearty soup brimming with Italian flavor. A protein packed combination of sweet Italian sausage, bacon and cheese in a garlicky broth make this low-carb soup taste even better than the restaurant version!
Why This Soup is Best
Zuppa Toscana (“Tuscan Soup”) is often made with potatoes and tomatoes which add more sugars and starches to the meal. We made a few swaps in this recipe for a low carb version that’s every bit as flavorful!
- Meat lover’s soup. We use both sweet sausage AND smoky bacon in our Zuppa Toscana recipe.
- 40 minute meal. This soup takes just 10 minutes to prepare and a half hour to simmer on the stove.
- Budget friendly. Skip the price tag of going out to eat when you make copycat Zuppa Toscana at home.
- Hearty and flavorful. The creamy broth, veggies and protein leave your belly feeling happy and satisfied after just one bowl of this keto soup!
Zuppa Toscana Ingredients
The ingredients for this soup are easy to find at almost any grocery store or food market.
- Sweet Italian Sausage – Remember to remove the casings first!
- Bacon – You can use any bacon, even turkey bacon, here.
- Onion and garlic – These two staples of Italian cooking are sauteed together to create a delicious flavor base for this soup.
- Beef broth – We love the rich savory flavor it gives Zuppa Toscana.
- Cauliflower – The starch-like soft texture of cooked cauliflower replaces the potatoes used in most versions of this recipe.
- Spinach – Kale makes a delicious alternative to the traditional spinach here, too.
- Heavy cream – It’s stirred in at the end of cooking to thicken the broth to the perfect consistency.
- Parmesan cheese – Add this along with the cream to add an ideal hint of cheesiness to your homemade soup.
You’ll also need salt and pepper to season the soup according to your taste preferences.
Tips and Tricks
I love how quick and easy it is to make Keto Zuppa Toscana. Most nights I make it on the stove top so we can have a fresh, hearty homemade dinner on the table in about 45 minutes.
On days where I know I’ll be busy right up until dinner time, I plan ahead and make the Zuppa Toscana in the slow cooker. The results are every bit as delicious—with the added benefit of making your house smell amazing all day long!
Slow Cooker Zuppa Toscana Soup
- To make Zuppa Toscana Soup in a slow cooker, follow the directions in the recipe card for browning the meat, onions and garlic on the stove top.
- Then transfer the cooked meat, onions and garlic to your slow cooker. Add the broth, cauliflower, salt and pepper.
- Cover and cook on low for 4 -5 hours or until the cauliflower is cooked through.
I recommend storing this keto soup in the refrigerator in an airtight container. Enjoy it within 3 days of making. It reheats beautifully in the microwave!
Yes, you can. The flavor won’t be identical but the soup will still be tasty made with chicken broth.
If you prefer not to cook with heavy cream, half-and-half or regular milk can be used. Since both of those are lower in fat solids the Zuppa Toscana will not be as rich and creamy.
This Italian soup pairs well with light fresh salads! Serve it with a side of mixed greens in no-sugar Italian dressing for an easy lightened up meal. If you usually like eating soup with bread, this Gluten Free Garlic Bread is a perfect addition to your Keto Tuscan soup!
- Gluten Free Chicken Parmesan
- Chicken Fried Cauliflower Rice
- Greek Chicken Kabobs
- Roasted Radishes
- Zucchini Lasagna
- 1 pound Sweet Italian Sausage, removed from the casings
- 5 slices Bacon, diced
- ½ White Onion, diced
- 3 cloves Garlic, peeled
- 32 ounces Beef Broth
- 1 head Cauliflower (about 3 cups)
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cups Spinach, fresh
- 1 ½ cups Heavy Cream
- 1 cup Parmesan Cheese, shredded and divided
- Brown sausage and diced bacon in a Dutch oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Remove meat and set aside on paper towel lined plate or bowl.
- Sauté onion and garlic in remaining oil, for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, cauliflower, salt, and pepper. Bring to a boil over medium high heat.
- Reduce to low and cover. Simmer for about 10-15 minutes, until cauliflower is fully cooked.
- Remove lid and add fresh spinach, heavy cream and ¾ cup parmesan cheese. Heat over medium until warm and spinach has wilted slightly (about 5 minutes).
- Serve with extra parmesan on top. ENJOY.
- Storing. Transfer leftovers to an airtight container. Store in the refrigerator and enjoy within 3 days.
- Kale option. Swap the spinach for kale or your other favorite leafy greens.
- Slow Cooker. Can also be made in slow cooker. After browning meats, add to slow cooker with onion, garlic, broth, cauliflower, salt, and pepper. Heat on low for 6 hours. In remaining last 30 minutes, add spinach, cream, and parmesan cheese.
Amount Per Serving: Calories: 474Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 109mgSodium: 1579mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 29g
Skip the restaurant and make a lightened up version of your favorite dish instead! You don’t have to be keto to fall in love with this potato-free Zuppa Toscana Soup!