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Warm up with this delicious Low Carb Zuppa Toscana, a keto-friendly copycat version of the beloved Olive Garden soup! This hearty dish features flavorful keto Italian sausage, crispy bacon, tender cauliflower, and fresh spinach, all simmered in a creamy broth. Perfect for chilly fall and winter nights, this gluten-free soup is not only comforting but also low in carbs, making it an ideal choice for your keto lifestyle. Enjoy a bowl of this rich and satisfying soup that will keep you cozy all season long!
Are you still looking for more low carb and keto soup recipes? Give this Keto Albondigas (Mexican Meatball) Soup and Spicy Chicken Ramen (Keto and Gluten-Free) a try!
MORE KETO & LOW CARB SOUP RECIPES
Do you have a certain soup, chowder, or stew that just seems to teleport you to a happy place?
Recipes like this Roasted Cauliflower and Cheese Soup, and this Keto Instant Pot Beef Stew? And this Low Carb Zuppa Toscana?
It is cold, overcast, and rainy here.
I know you are probably saying "Duh, it is November and you live in Washington Bobbi".
Yup, you are correct, but that doesn't take away from the fact that this time of year realllllly brings out my soup cravings.
I mean, I could probably eat soup pretty much year-round. But days (or weeks) like today make the craving that much stronger.
Like, I could eat it by the bucket full right now!
Of course, like most people I think, my first experience with Zuppa Toscana was at Olive Garden.
When my kids were growing up we lived in San Diego, and Olive Garden was one of their favorite restaurants.
My son was in football so he could put away the groceries and pasta was one of his faves, and my daughter was all about the breadsticks. I decided to do the soup and salad thing a whirl and that was when I discovered Zuppa Toscana.
Fast forward to now, and my low carb lifestyle.
I am craving it, I mean like my little brain is screaming "Gimme gimme gimme".
So this recipe HAD to happen.
Luckily I already had my homemade Keto Italian Sausage recipe in the works, so the rest was easy.
INGREDIENTS NEEDED TO MAKE LOW CARB ZUPPA TOSCANA
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- Bacon
- Keto Italian sausage
- Garlic powder
- Onion powder
- Dried oregano
- Dried basil
- Salt
- Black pepper
- Chicken bone broth
- Bay leaf
- Cauliflower
- Baby spinach
- Heavy cream
HOW TO MAKE LOW CARB ZUPPA TOSCANA
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
Heat a large heavy-duty pot or Dutch oven over medium-high heat, add chopped bacon and cook until it renders the fat and the bacon begins to crisp.
STEP 2
Remove the bacon with a slotted spoon and save it on a paper towel-lined plate.
STEP 3
Crumble the sausage into the pot and, using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally until it has fully browned.
STEP 4
Add the garlic powder, onion powder, oregano, basil, salt, pepper, bone broth, bay leaf, and chopped cauliflower. Bring to a boil.
STEP 5
Reduce to a rapid simmer and cover, cook until the cauliflower is tender, about 5 minutes.
STEP 6
Remove the bay leaf, return the bacon to the pot, and add the spinach and stir until it begins to wilt about 2-3 minutes. Stir in the cream. Taste and adjust seasoning if necessary.
FAQS ABOUT LOW CARB ZUPPA TOSCANA
Doesn't Zuppa Toscana usually have kale in it? Yes, it does, but kale is surprisingly high in carbs. I also prefer spinach. But, if you prefer kale, you can of course swap out baby kale for baby spinach. Just make sure to adjust the nutritional info.
My family won't eat cauliflower, what else can I use in place of it? Another great potato swap is turnips. I have also used rutabaga, and radish in soups and stews. The carb count is different, so be sure to keep track.
Can I freeze this soup? Absolutely! I make a full batch just for the two of us and then freeze it so we have it for later on in the month. Just make sure to eat in in the next month or two.
Last thoughts about Low Carb Zuppa Toscana
This Low Carb Zuppa Toscana is one of those recipes that comes together quick and easy but tastes like it took you all day to make.
Those are my favorite kinds of recipes.
Make them think you slaved away all day in the kitchen for them ?
Just make sure to shoo them out before you start cooking!
It is also another recipe that can win over those cauli-haters.
Most people won't even know there is cauliflower in this soup if you chop it small enough!
I have had hardcore Olive Garden ZT lovers tell me that they prefer this version folks!
I will take that as a win ALL.DAY.LONG.
Yay me!!
MORE DELICIOUS LOW CARB & KETO SOUP RECIPES
- Creamy Chipotle Pumpkin Soup
- Keto Pork Pozole Verde
- Keto Chicken and Dumplings
- Keto Tomato Bisque with Bacon
- Easy Sausage and Peppers Soup
- Keto Low Carb Vegetable Soup
Low Carb Zuppa Toscana
This copycat version of Olive Garden Zuppa Toscana Soup is low carb and gluten-free with keto Italian sausage, bacon, cauliflower, and spinach. It is the perfect hearty soup for the cold fall and winter nights!
Ingredients
- 8 slices bacon diced
- 1 pound keto Italian sausage
- 1 teaspoon organic garlic powder
- 1 tablespoon organic onion powder
- 1 teaspoon Mediterranean oregano
- 1 teaspoon dried basil
- pink salt
- cracked black pepper
- 8 cups chicken bone broth
- 1 bay leaf
- 1 head cauliflower chopped into bite sized pieces
- 10 ounces baby spinach
- 3/4 cup heavy cream
Instructions
- Heat a large heavy-duty pot or Dutch oven over medium-high heat, add chopped bacon and cook until it renders the fat and the bacon begins to crisp.
- Remove the bacon with a slotted spoon and save it on a paper towel-lined plate
- Crumble the sausage into the pot and, using a silicone spoon, begin to break up the sausage and allow it to cook, stirring occasionally until it has fully browned.
- Add the garlic powder, onion powder, oregano, basil, salt, pepper, bone broth, bay leaf, and chopped cauliflower. Bring to a boil.
- Reduce to a rapid simmer and cover, cook until the cauliflower is tender, about 5 minutes.
- Remove the bay leaf, return the bacon to the pot, and add the spinach and stir until it begins to wilt about 2-3 minutes. Stir in the cream. Taste and adjust seasoning if necessary.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 395kcalCarbohydrates: 7gProtein: 24gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 81mgSodium: 618mgPotassium: 497mgFiber: 5gSugar: 2gVitamin A: 3665IUVitamin C: 45mgCalcium: 77mgIron: 2mg
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