For a delicious and easy and healthy meal, try this low carb zuppa Toscana soup recipe. Full of sausage, veggies and a creamy savory broth this soup recipe is super flavorful and good for you. Each serving has just 167 calories, 9.4 grams protein and 3.3 grams net carbs.
You might also like this keto chicken pot pie soup recipe!
I’ve been wanting to make this keto zuppa Toscana soup recipe for a long time. I rarely go to Olive Garden but when I do I always order this soup. And today I made it with a few less carbs and use cauliflower cream instead of heavy cream.
I never realized how easy it was to make this rich and flavor soup. I even froze a few containers so I have it for a warming and healthy lunch whenever I want. This soup has a good does of protein too with 9.4 grams of protein and just 3.3 grams of net carbs. And there are only 167 calories per serving so that’s a win in my book.
Recipe ingredients and substitutions.
The simple ingredients I used in this recipe were Italian sausage, kale, cauliflower, onion, garlic cloves, radishes, parmesan cheese and Better than Bouillon chicken base.
- Italian sausage – I was able to by loose sausage at Aldi but if you can only buy it in links, just take off the casings. You can use breakfast sausage too but this Italian sausage tastes the best. If you want to use ground turkey or ground chicken or even ground beef, use these extra seasonings from this Italian sausage post while you brown the meat.
- radishes and kale – I used radishes as a low carb alternative to potatoes. If you don’t care about carbs you can use small golden potatoes or regular red potatoes. Other low carb alternatives are turnips, celeriac, etc. I would have used turnips if I had them on hand. Baby kale would work great but I just had chopped kale and it’s fine. You can substitute with spinach if you want.
- Better than Bouillon – I use these bases in all my soups as they add lots of flavor. I highly recommend them. However if you don’t have any you can use regular bouillon and or chicken broth or chicken stock. You might have to use a bit more salt and pepper though.
- cauliflower and parmesan cheese – This is used in the healthy cream sauce. You could use heavy cream instead but this easy sauce is both healthy and tasty. If you use heavy cream, keep the parmesan cheese as it adds good flavor. If you are dairy free you can substitute nutritional yeast for the parmesan cheese.
How to make keto zuppa toscana soup.
Step 1: Get out a large soup pot and heat to medium high heat. When hot add 1 tablespoon of olive oil and let it warm up. Then add the onions and saute for a minute or two. Then add the ground sausage and turn the heat down to medium.
Step 2: Once it’s almost completely browned. Add in the rest of the ingredients except the parmesan cheese and cauliflower. Bring to a boil and then let simmer for 5-10 minutes until the radishes are fork tender.
Step 3: In the meantime add the cauliflower florets to a microwave safe bowl. Add a tablespoon or two of water and cook for 3-5 minutes in the microwave until fork tender. Once done, drain the water from the bowl and add to a high speed blender.
Step 4: Add the parmesan cheese, 1 tablespoon of olive oil and ½ cup of water. Blend until smooth and creamy like below. It will look like runny mashed potatoes.
Step 5: Once the radishes are done, add the cauliflower cream to the soup and mix well to combine. Let cook for a few minutes to meld the flavors together.
And that is all there is to it! Ladle into bowls and garnish with more parmesan cheese if you wish. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.
As I mentioned above I adored this soup! My husband also liked it and I was surprised that the radishes didn’t bother him.
You can serve this with a green salad for a light meal. These keto pizza chaffles would go great too! Eat them instead of a crusty bread or sandwich.
More healthy and hearty keto soup recipes to try.
I love a hearty soup and I have over 50 soup recipes on this blog. Not all are low carb but here are my favorite keto soup recipes.
- low carb cheesy broccoli and cauliflower
- keto lasagna soup
- keto creamy pumpkin and sausage
- keto taco soup
- low carb jambalaya
Well I know I will be making this again and again. It really is quite easy. I hope you like this keto zuppa Toscana soup recipe as much as we did. Even if you are not on a low carb diet it’s really quite good. Enjoy!
The nutritional information for 1 serving is 167 calories / 12.2g fat / 4.4g carbs / 1.1g fiber / 9.4g protein = 3.3g net carbs
Zuppa Toscana Soup Recipe (keto)
This keto zuppa toscana soup is a healthy and low carb version of Olive Garden's soup. Full of flavor from Italian sausage, a creamy and savory broth and lots of veggies. It's not only low carb but it's also a high protein soup!
Ingredients
- 1 tablespoons olive oil
- 1 pound Italian Sausage (cases off or use loose)
- ½ cup onion, diced
- 4 cloves garlic, crushed
- 6 cups water
- 1 tablespoon Better than Bouillon base (chicken)
- 4-5 radishes, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups kale, chopped
Cauliflower Cream
- 3 cups cauliflower florets
- 1 tablespoon olive oil
- ½ cup parmesan cheese, grated
- ½ cup water
Instructions
- Get out a large soup pot and heat to medium heat. Add 1 tablespoon of olive oil and when it's hot, add the diced onion, crushted garlic and loose sausage. Cook for a few minutes until the onion is translucent and the sausage is almost browned through
- While that is cooking mix 1 tablespoon of Better than Bouillon base with 1 cups of water. You can also use regular chicken bouillon and or chicken broth or stock. However the Better than Bouillon adds lots of flavor. Add to the pot along with the addition 5 cups of water (or broth).
- Next add the salt, black epper, kale and radishes. Mix well and bring the soup to a simmer and cook for 5-8 minutes until the radishes are fork tender.
- Meanwhile place cauliflower florets in a microwave safe bowl with 2 tablespoons of water and cook for 4-5 minutes until fork tender.
- Drain the cooked cauliflower and add to high speed blender, along with ½ cup of water and ½ cup grated parmesan and 1 tablespoon of olive oil. Blend on high until smooth and creamy. When the radishes are tender add the cauliflower cream to the soup and mix well. Let cook for a few minutes to incorporate the flavors.
- Spoon into bowls and serve with extra parmesan cheese or add a few hot pepper flakes if you like. Store leftovers in an airtight container.
Notes
The nutritional information for 1 serving is 167 calories / 12.2g fat / 4.4g carbs / 1.1g fiber / 9.4g protein = 3.3g net carbs
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 167
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