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!
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”.
Please see the recipe card below for the complete recipe, including measurements and cooking time!
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.
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!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….
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