Keto Zuppa Toscana Soup is the perfect hearty and delicious low-carb soup. It’s packed with flavor from the sausage, bacon, and kale. You won’t even miss the potatoes in this soup – replacing them with radish is the perfect keto swap!
This post is sponsored by BUBBL’R.
Keto Zuppa Toscana
You know those meals that make your eyes widen with delight as soon as you take the first bite? This easy Olive Garden copycat is one of those recipes. It truly took me aback when I tried it the first time. It’s creamy, decadent, and happily healthy.
This lightened up version of the classic Olive Garden soup is permanently on our winter dinner rotation, and I’m not mad about it. I love having this simple recipe in my back pocket that I can whip up quickly – and I really love knowing that it’s going to be a hit with whoever I serve it to.
I’ve partnered up with BUBBL’R to bring you this insanely good keto soup recipe. BUBBL’R is one of my favorite healthy treats because their drinks are sweetened with erythritol and contain only 1 gram of net carbs per can. I especially love having this soup with a can of their passion fruit wond’r flavor! You can find out where to buy BUBBL’R here.
What to Use for Potatoes in Keto Zuppa Toscana Soup
An affordable and easy substitution for potatoes on the keto diet is radish! Once you cook them, they have a very mild flavor and mimic the look of potatoes remarkably well.
Cauliflower is another popular potato replacement in keto soup that you could try.
You could also use a peeled and cubed celeriac (or celery root). That’s a little harder to find and more expensive where I live, so I normally opt for radish.
Make Instant Pot Soup
To make this soup in the Instant Pot, follow the sauteing instructions, then instead of simmering on the stove, set the Instant Pot to Manual for 10 minutes, followed by a quick release. Once you take the lid off, you can set the Instant Pot to saute, and add in the sausage and kale. Cook that for a few minutes, then stir in the cream and parmesan, and then serve.
I don’t think this soup really saves much time making it in the Instant Pot, so I’d probably opt for cooking it in a Dutch oven on the stove.
Freezing Keto Soup
This keto soup is a perfect meal prep recipe! If you’re planning to eat it soon, you can store it for up to three days in an airtight container in the refrigerator.
For planning recipes further in advance, I’d recommend freezing this soup. The only trick to freezing this is that it’s best to add the cream, parmesan, and kale after the soup has thawed. Cream has a tendency to separate when it freezes, so adding these ingredients after it has thawed will keep it tasting fresh.
How to Make Zuppa Toscana Vegan, Dairy-Free, or Vegetarian
To make this soup vegan, you’ll need to omit the sausage, cheese, and bacon. You’ll also need to use coconut cream instead of heavy whipping cream, and use vegetable bouillon instead of chicken bouillon.
To make this soup dairy-free, you’ll need to omit the cheese, and substitute the heavy whipping cream with coconut cream.
For a vegetarian version, you can omit the sausage and bacon, and use vegetable bouillon instead of chicken bouillon.
Gluten Free Soup
As long as you use sausage and bouillon that’s gluten free, this soup will be gluten free.
If you’re looking for more delicious and savory keto dinner recipes, be sure to check out these reader favorites!
- Cajun Butter Steak Bites
- Keto Parmesan Crusted Chicken Breast
- Chicken Stuffed Peppers
- Greek Chicken Thighs
- French Onion Chicken
Keto Zuppa Toscana Soup
Keto Zuppa Toscana Soup is the perfect hearty and delicious low-carb soup. It’s packed with flavor!
- 1 Tablespoon olive oil
- 1 pound spicy Italian ground sausage (or use mild for a kid-friendly version)
- 2 Tablespoons unsalted butter
- 1/2 medium yellow onion (chopped)
- 4 medium cloves garlic (minced)
- 2 teaspoons Kosher salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1/2 teaspoon ground sage
- Pinch red pepper flakes
- 1 pound radishes (quartered)
- 4 cups water
- 2 Tablespoon Better Than Bouillon Roasted Chicken Base
- 4 cups deveined and roughly chopped kale
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan cheese (divided)
- 1/4 cup real bacon bits (for topping)
- Freshly grated parmesan (optional, for topping)
- In a large heavy bottomed pot over medium heat, add the olive oil to the hot pot, swirl to coat, and then saute the sausage crumbles until they’re cooked through and browned. Remove the sausage crumbles to a paper towel lined plate, but leave the grease in the pot.
- Add the butter. Once the butter has melted, add the onion and saute until translucent and starting to brown (about 4 to 5 minutes). Add in the garlic, stir, and saute until fragrant (about 30 seconds to 1 minute).
- Season with salt, black pepper, ground sage, and red pepper flakes. Stir to combine.
- Add in the radish, water, and Better Than Bouillon Roasted Chicken Base. Stir. Turn the heat to high to bring to a boil. Once it’s reached a boil, lower the temperature so that the soup is just at a low boil. Cook for 15 to 20 minutes, or until the radishes are fork tender.
- Add in the kale and sausage crumbles, and cook until the kale is just wilted (about 3 - 5 minutes).
- Turn the heat off and stir in the heavy whipping cream and roughly 2/3 of the parmesan cheese.
- Serve hot and top with bacon bits and the additional grated parmesan.
It’s important to use freshly grated parmesan. Pre-grated cheese is typically coated in starch to stop it from sticking together, which affects the carb count.
I wrote this recipe to include 1 pound of sausage, because I think that’s the amount that most people would like. I actually tend to prefer less sausage in my soup, so I normally make this with only 1/2 pound. If I’m craving more protein or meat, but don’t want a ton of sausage, I’ll add in shredded rotisserie chicken.
I normally have leftovers, so I like to undercook the kale a little bit at first. That lets me have delicious leftovers once it’s reheated. I also recommend storing the bacon bits separately from the soup so they stay crispy.
You can substitute the kale with fresh spinach if you’d prefer.
Amount Per Serving: Calories: 265Total Fat: 22.3gCarbohydrates: 5.7gNet Carbohydrates: 4.5gFiber: 1.2gSugar: 2.5gProtein: 10.8g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Enjoy all the flavor without all the carbs when you make this Keto Zuppa Toscana Soup – it’s the perfect Olive Garden Copycat Recipe!