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!
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Do you have a certain soup, or 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
- 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
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!!
Another thing this soup calls out for is a family night.
As soon as I tasted this it brought back so many good memories of those dinners with my kids at Olive Garden.
I knew it would be the perfect meal for a family game, or movie, night.
I mean, can it get any better?
Rich, warm, tummy hugging soup, family, and kicking someone’s butt at Monopoly?
I think not!
FAQS ABOUT LOW CARB ZUPPA TOSCANA
Doesn’t Zuppa Tosacana 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 the 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.
MORE DELICIOUS LOW CARB & KETO SOUP RECIPES
Low Carb Zuppa Toscana
Yield: 8 servings
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min
Ingredients
- 8 slices bacon, diced
- 1 pound keto Italian sausage
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt
- Freshly ground black pepper
- 8 cups of chicken bone broth
- 1 bay leaf
- 1 head of cauliflower, chopped
- 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 wooden 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.
Calories
375.67
Fat (grams)
24.78
Sat. Fat (grams)
11.03
Carbs (grams)
8.18
Fiber (grams)
3.29
Net carbs
4.88
Sugar (grams)
3.02
Protein (grams)
31.27
Sodium (milligrams)
1105.64
Cholesterol (grams)
92.38
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.
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