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Keto Zuppa Toscana is the perfect soup recipe for fall and winter, bringing all the rich flavors of the classic Olive Garden dish without the carbs. Made with crispy bacon, hearty sausage, and tender kale, this cozy bowl is a must-have for cold nights. Enjoy it when you want a low-carb twist on comfort food.
For more delicious soup recipes, try my Sausage Tortellini Soup, Broccoli Cheddar Soup, and Jamaican Chicken Soup Recipe next.
I love a good copycat recipe, especially when it means skipping the restaurant and making a homemade version that’s just as good, if not better. This keto version of Zuppa Toscana has all the creamy, savoury goodness of the popular Olive Garden soup but without the extra carbs.
It’s the kind of cozy comfort food that’s perfect for chilly nights. And what do I love most? You can have it ready in less than 1 hour on a budget using simple ingredients. One spoonful and you’ll see why this is a must-make!
What is Zuppa Toscana?
Zuppa Toscana is a traditional Italian soup that originates from Tuscany. The version made famous by Olive Garden includes potatoes, sausage, kale, and a creamy broth. While the restaurant version takes some liberties, the essence of this Tuscan soup remains the same: warm, savoury, and satisfying.
What makes this Zuppa Toscana Recipe Keto?
This keto version swaps out the potatoes for nutrient-rich kale, keeping the soup hearty and flavourful without the extra carbs. It also uses sugar-free bacon, low-carb Italian sausage, and a creamy broth made with heavy whipping cream instead of thickening agents like flour. These simple swaps keep all the flavour of the original while making it a great option for a low-carb lifestyle.
Ingredients
- Bacon: Crispy, smoky bacon adds so much flavor to this keto Zuppa Toscana and makes every bite better.
- Hot Italian sausage: I love using spicy sausage for extra heat, but mild works if you prefer a less fiery kick.
- Aromatics: Onion, garlic, and sun-dried tomatoes create a rich, savoury base with a hint of sweetness that deepens the flavor of the broth.
- Seasonings: Italian seasoning, red chili pepper flakes, black pepper, and salt bring warmth and balance to every spoonful.
- Chicken broth & heavy whipping cream: The broth keeps the soup light yet deeply flavorful, while the cream adds a smooth, velvety texture.
- Curly kale & Parmesan cheese: Kale holds up beautifully in the broth, adding a hearty bite, while Parmesan gives a savoury, umami-rich finish.
How to Make Keto Zuppa Toscana
I start by heating a large stockpot over medium-high heat and cooking the bacon until it’s crispy, stirring occasionally. Once it’s done, I remove it from the pot and set it aside.
In the same pot, I add the sausage and break it up into crumbles as it browns. When it’s fully cooked, I take it out and drain any excess grease, leaving just enough to sauté the onions and garlic.
Next, I sauté the onions and garlic until they’re softened and fragrant. Then, I stir in the sun-dried tomatoes, Italian seasoning, red chili pepper flakes, black pepper, and salt, letting everything cook for another minute or two to deepen the flavors.
Once the seasonings are well incorporated, I return the sausage to the pot and pour in the chicken broth. I bring the soup to a boil, then lower the heat and let it simmer for about 30 minutes so all the flavors can develop. This is what makes most zuppa toscana recipes so rich and comforting.
After 30 minutes, I add the chopped kale and let it simmer for about five minutes, just until it starts to wilt. Then, I stir in the Parmesan and heavy whipping cream, letting the soup gently simmer a bit longer to bring everything together.
Finally, I toss in the crispy bacon, give it a final stir, and serve it hot. Enjoy your keto zuppa toscana.
Recipe Tips
- Adjust the spice level to your preference by using mild Italian sausage and reducing or omitting the red chili pepper flakes.
- Let the soup simmer long enough for the flavours to develop, but avoid overcooking the cream to maintain a smooth texture.
- For the best texture, add the kale at the end and let it wilt just before serving. This keeps it from becoming too soft.
Keto Zuppa Toscana Recipe Variations
- Substitute bok choy or spinach for kale, but note that kale holds up better when reheated. If using spinach, double the amount since it wilts significantly.
- Add chopped cauliflower florets to make the soup heartier while keeping it low-carb.
- For a non-keto version, add potatoes for a more traditional texture. You can also thicken the soup with cornstarch if you prefer a creamier consistency.
- Use ground turkey or chicken sausage instead of Italian sausage for a lighter version with less fat.
Storage
Store leftover zuppa toscana in an airtight container in the refrigerator for up to four days. A glass container works best to preserve freshness. The cream and broth may separate once chilled—this is normal.
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally to help it come back together. Avoid heating on high, as this can cause the cream to separate or curdle. If using a microwave, heat in short intervals, stirring between each, until warmed through.
Frequently Asked Questions (FAQs)
Yes, but the texture may change. The heavy cream can separate when frozen, making the soup grainy. I recommend freezing it without the cream and adding it fresh when reheating. Store the soup in an airtight container for up to three months.
No, Olive Garden’s Zuppa Toscana is not keto-friendly because it contains potatoes, which are high in carbs. This keto Zuppa Toscana recipe replaces the potatoes with kale and skips any starch-based thickeners while keeping the creamy, savoury flavor intact.
To prevent curdling, add the heavy whipping cream after lowering the heat and let it warm gently instead of boiling. Heating dairy too quickly or at high temperatures can cause it to separate. Stirring continuously while adding the cream also helps keep the texture smooth.
Yes! Brown the bacon and sausage first, then transfer everything except the cream and Parmesan to the slow cooker. Cook on low for 4-6 hours, then stir in the cream and Parmesan about 15 minutes before serving.
More Keto Friendly Recipes
- Stuffed Poblano Peppers
- Keto Chicken Broccoli Alfredo
- Creamy Garlic Parmesan Shrimp
- Pan Seared Steak with Chunky Tomato Avocado Salsa
- Prosciutto Wrapped Asparagus
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Keto Zuppa Toscana Soup Recipe
Ingredients
- 6 strips Sugar-Free Bacon, chopped
- 4 Hot Italian Sausage, uncased
- 1 Onion, diced
- 6 cloves Garlic, minced
- 1/2 cup Sun-Dried Tomatoes, drained and chopped
- 2 tsp Italian Seasoning
- 1 tsp Red Chili Pepper Flakes, optional
- 1/4 tsp Black Pepper
- 1/4 tsp Salt, more or less to taste
- 8 cups Chicken Broth
- 6 cups Curly Kale, stems removed and leaves chopped
- 1 cup Heavy Whipping Cream
- 1/4 cup Freshly Grated Parmesan Cheese
Instructions
- Heat a large stockpot over medium high heat. Add bacon and cook until crispy, stir occasionally. Once done, remove from stockpot and set aside.
- Add sausage to the stockpot and cook. Use a wooden spoon to break up the sausage until crumbled into smaller pieces and browned. Remove from stockpot and set aside. Drain excess oil, leaving around 1-2 tablespoons of oil or enough to saute onions and garlic.
- Saute the onions and garlic, stirring constantly until softened and fragrant. Add the sundried tomatoes, italian seasoning, red chili pepper flakes, fresh cracked pepper, and salt, continue to stir ensuring not to burn the ingredients – an additional 1-2 minutes.
- Return the sausage to the pot, and stir in chicken broth. Bring soup to a boil, then reduce heat and let soup simmer for around 30 minutes.
- After 30 minutes, add kale to the stockpot and simmer for 5 minutes, then stir in the parmesan, heavy whipping cream and continue to simmer until the kale is wilted. Lastly, stir in crispy bacon and then serve immediately. Enjoy!
Yummy! Great Keto Tuscan Soup! It is a nice change from my Olive Garden copy cat recipe for Zuppa Toscana Soup! Love the sun dried tomato & bacon, chili pepper flakes!
Definitely will make this again! 😋
So happy you enjoyed Sue!
So easy and so good on a cold snowy night. I used spinach instead of kale and it was delicious. I also doubled the cheese.🧀
This sounds so comforting, especially on a winter night with the extra cheese… yumm!! Glad you are happy with the recipe!
Can you freeze this?
Hi Kim, if possible, freeze the soup without the cream, as dairy can separate and become grainy when thawed. Add fresh cream when reheating. If the dairy is already in the soup, it’s still safe to freeze, but expect some texture changes! Hope this helps!