Keto Zuppa Toscana
A creamy, restaurant-style Italian sausage and kale soup made keto with tender cauliflower swapped in for potatoes. Rich heavy cream, crispy bacon, and a Parmesan finish deliver cozy comfort at just 6.4g net carbs per serving, ready in 40 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto Zuppa Toscana brings all the cozy, creamy comfort of the Olive Garden classic without the carb load — swapping potatoes for tender cauliflower while keeping the spicy sausage, crispy bacon, and hearty kale. It's a one-pot dinner that tastes like it simmered all day.
Ingredients
- 1 lb Italian sausage (mild or hot), casings removed
- 6 slices bacon, chopped
- 1 small yellow onion, diced (about 3/4 cup)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 medium head cauliflower, cut into bite-size florets (about 5 cups)
- 1 cup heavy whipping cream
- 4 cups chopped fresh kale, stems removed (packed)
- 1/2 cup grated Parmesan cheese, plus more to serve
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- 1
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through, 6-7 minutes. Spoon off excess grease if needed, leaving a couple tablespoons.
- 3
Add the onion and cook until softened, 3-4 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- 4
Pour in the chicken broth and add the cauliflower florets. Bring to a simmer and cook until the cauliflower is fork-tender, 10-12 minutes.
- 5
Reduce heat to low and stir in the heavy cream, kale, and Parmesan. Simmer gently until the kale is wilted and tender, 4-5 minutes. Do not boil hard after adding the cream.
- 6
Stir most of the crispy bacon back in, then season with salt and black pepper to taste. Ladle into bowls and top with the reserved bacon and extra Parmesan.
Tips & notes
- Swap the cauliflower for diced turnips or radishes if you prefer a firmer, more potato-like bite — both stay low in carbs.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat so the cream doesn't break; avoid freezing, as cream-based soups can separate.
- For a thicker soup, mash a few of the cooked cauliflower florets against the side of the pot before adding the cream.
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Frequently asked questions
- How many carbs are in keto zuppa toscana?
- Each serving has 6.4g net carbs (8.4g total carbs minus 2g fiber), along with 472 calories, 21g protein, and 39g fat. This recipe makes 6 generous servings.
- What replaces the potatoes in keto zuppa toscana?
- Cauliflower florets stand in for the potatoes. They soften to a tender, creamy bite when simmered in the broth but add only a fraction of the carbs, keeping each bowl keto-friendly.
- Can I make this soup dairy-free?
- Yes. Replace the heavy cream with full-fat coconut cream and skip the Parmesan (or use a dairy-free alternative). The flavor shifts slightly but it stays rich, creamy, and low in carbs.
