Low Carb Zuppa Toscana Soup

Name: Low Carb Zuppa Toscana Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 slices Bacon (diced); 3 cloves garlic (minced); 1 large onion (fresh or frozen) (diced); 1 lb ground turkey sausage (or your favorite kind); 6 cups Low sodium chicken broth; 1 head Cauliflower (chopped); 2 cups chopped kale, fresh or frozen; 3/4 cup heavy cream; 1/2 tsp black pepper; kosher salt to taste; fresh grated parmesan for serving

5 from 9 votes

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This low carb Zuppa Toscana soup has savory sausage, tender cauliflower, and kale in a creamy broth, with crispy bacon on top. It's my keto-friendly take on the Olive Garden favorite, using cauliflower in place of potatoes. Ready in about 30 minutes, it's a simple, comforting dinner you can make any night of the week.

Why You'll Love This Recipe

Everything cooks in one pot. Less to clean up after dinner is always a bonus.

Ready in about 30 minutes. A warm, comforting dinner without spending all evening in the kitchen.

Simple shortcuts make prep easy. Frozen diced onion, frozen chopped kale, and minced garlic help get this soup on the table faster.

Creamy and full of flavor. Sausage, crispy bacon, and a little heavy cream make a bowl of this soup so satisfying.

A low carb take on a restaurant favorite. Cauliflower replaces the potatoes for a keto-friendly Zuppa Toscana you can make at home.

Ingredients You'll Need

This low carb Zuppa Toscana uses simple ingredients, and a few shortcuts can save you some chopping. I like to use frozen diced onion and chopped kale to make prep easier. You'll find the full measurements in the recipe card below.

Bacon: Cook it until crispy, then save it for topping the soup. The bacon drippings add flavor as you cook the onion and sausage.
Onion: Fresh or frozen diced onion works well.
Garlic: Use freshly minced garlic or jarred, already minced garlic for convenience. I call it jarlic!
Ground turkey sausage: Use your favorite turkey sausage, or substitute mild or hot Italian pork sausage. Italian sausage adds more of that familiar Zuppa Toscana flavor.
Low-sodium chicken broth: This lets you adjust the salt after adding the sausage and bacon.
Cauliflower: Cut it into small, bite-sized pieces so it cooks quickly and fits easily on a spoon. Frozen cauliflower works, too.
Chopped kale: Fresh or frozen is fine. Remove any tough stems if you're using fresh kale.
Heavy cream: Makes the broth creamy without needing flour to thicken it.
Black pepper and kosher salt: Taste before adding salt since the broth, sausage, and bacon already contribute some.
Freshly grated Parmesan: An optional finishing touch for each bowl, along with the crispy bacon.

How to Make Low Carb Zuppa Toscana

Everything cooks in one pot, starting with the bacon so you can use those drippings to flavor the soup.

Cook the bacon. Add the diced bacon to a large pot or Dutch oven over medium heat. Cook until crispy, then transfer to a paper towel-lined plate, leaving the bacon fat in the pot.
Cook the onion and garlic. Add the diced onion and cook for about 5 minutes, until softened. Stir in the garlic during the last minute so it doesn't burn.
Brown the sausage. Add the sausage and break it into small pieces with a wooden spoon. Cook until cooked through, about 5 minutes.
Simmer the soup. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cauliflower, kale, and black pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the cauliflower is fork-tender.
Finish with cream. Reduce the heat to low and stir in the heavy cream. Taste and add salt as needed. Let it warm through, then ladle into bowls and top with the crispy bacon and freshly grated Parmesan.

Tips for Best Results

Cut the cauliflower into small, bite-sized pieces. They'll cook more evenly and be easier to eat. No need for perfect florets - just a quick chop.
Choose a sausage you enjoy. It provides much of the seasoning in this keto Zuppa Toscana. Mild or hot Italian sausage works well, depending on how much heat you like.
Keep an eye on the cauliflower. Simmer until fork-tender so it holds its shape instead of becoming mushy.
Add the cream over low heat. It only needs to warm through. Avoid a hard boil after adding it.
Taste before adding salt. The bacon, sausage, broth, and Parmesan all add salt, so you may need very little.
Save the bacon for serving. Sprinkle it over each bowl just before eating so it stays crispy.

Substitutions and Variations

Swap the sausage. Mild or hot Italian pork sausage works in place of turkey sausage. If you use plain ground turkey or chicken, add Italian seasoning and adjust the salt to give the broth more flavor.
Use spinach instead of kale. Stir in fresh spinach near the end of cooking, just until wilted.
Try frozen cauliflower. Add it straight from the freezer and simmer until fork-tender. Break up any large florets so the pieces are easy to eat.
Make it spicy. Use hot Italian sausage or add crushed red pepper flakes to taste.

How to Store and Reheat Keto Zuppa Toscana

Refrigerator: Divide leftover soup into shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 3-4 days. Keep the bacon topping separate so you can crisp it up before serving.

Freezer: Freeze in individual portions for up to 3 months for best quality. The cream may separate slightly and the cauliflower will soften after thawing. If you're making this soup specifically to freeze, leave out the cream and add it when reheating. Thaw overnight in the refrigerator.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until the soup reaches 165°F. You can also microwave individual portions in short intervals, stirring between each. Add a splash of broth if needed, then finish with bacon and Parmesan.

Frequently Asked Questions

Is Zuppa Toscana keto-friendly?

Traditional Zuppa Toscana contains potatoes, which add more carbs. This version uses cauliflower instead, making it a lower carb option that can fit into a keto eating plan.

Does cauliflower taste like potatoes in this soup?

Cauliflower has its own flavor and a softer texture than potatoes, but it works well with the savory sausage and creamy broth. Cut it into small pieces so you get a little of everything in each spoonful.

What kind of sausage is best for Zuppa Toscana?

I use ground turkey sausage, but mild or hot Italian sausage is also delicious. Choose a sausage you enjoy since it provides much of the soup's flavor.

Can I make this soup with frozen cauliflower?

Yes! Add it directly to the pot without thawing. The cooking time may vary, so simmer just until fork-tender. Break up any large pieces into bite-sized florets.

Is this soup thick?

The broth is creamy but not thick like a chowder. For a thicker consistency without adding flour, mash some of the cooked cauliflower into the broth before stirring in the cream.