This low carb soup is great for busy weeknight meals, and is just as good leftover.

Keto Zuppa Toscano Soup (Better than olive garden on without the carbs!) Simply replace the potatoes with cauliflower to make the best low carb soup.

This soup is an Italian favorite, and once you try it you will see why! The traditional Zuppa Toscana is made with potatoes, but you will be replacing them with cauliflower in this recipe. It’s one of my best reviewed low carb recipes on Pinterest, plus it’s perfect for meal planning because it stays fresh in the fridge for up to 5 days, and even longer in the freezer!

Bacon is also an optional ingredient, but it really does make a big difference. I suppose adding bacon to anything brings it up a notch.

Keto zuppa toscana soup recipe! Just like olive garden but without the carbs. The potatoes are replaced with cauliflower making this soup healthy and keto friendly.

Print Recipe

Low Carb Zuppa Toscana

By simply replacing the potatoes with cauliflower, this soup is naturally low carb. The bacon really kicks it up a notch! {500 calories, 7 net carbs, 37g fat, 28g protein}

Keyword: cauliflower, keto, low carb, sausage, soup

Servings: 8

Ingredients

4 cups cauliflower (cut into small pieces)
4 cups kale (torn into bite-sized pieces)
1 lb spicy sausage
1/2 lb cooked crumbled bacon
2 quarts chicken broth (about 8 cups)
1/2 large onion (diced)
1 1/2 cups heavy cream
1 tbsp minced garlic

Instructions

Cook the sausage on a skillet until brown; set aside.
In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.
Add the chicken broth, cauliflower, bacon, and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).
Add the heavy cream and kale, simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)
Enjoy immediately, or store in the fridge for up to 5 days. You can also freeze for later.