Keto Zuppa Toscana

Keto Zuppa Toscana is a rich, comforting low-carb twist on the classic Italian-inspired soup. Savory Italian sausage, smoky bacon, tender cauliflower, and vibrant kale are simmered together in a silky chicken broth enriched with heavy cream and Parmesan for a hearty, satisfying bowl that fits perfectly into a keto lifestyle. Browning the meat builds deep flavor, while cauliflower stands in for potatoes to keep the net carbs low without sacrificing texture or comfort. Ideal for a cozy weeknight dinner or meal prep, this creamy soup reheats beautifully and is loved by both keto and non-keto eaters.

Course Dinner, Lunch, Main Course, Soup

Cuisine Italian, Keto, Low Carb

Keyword cauliflower soup, gluten free, Italian sausage soup, keto comfort food, keto soup, keto zuppa toscana, low carb soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 460kcal

Equipment

large heavy-bottomed pot or Dutch oven
slotted spoon
cutting board and knife
measuring cups and spoons

Ingredients

For the keto zuppa toscana

6 slices thick-cut bacon, chopped
1.25 pounds mild or hot Italian sausage, casings removed
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
4 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups cauliflower florets, bite-sized from about 1 small head
1 teaspoon Italian seasoning
0.5 teaspoon crushed red pepper flakes optional, to taste
0.75 teaspoon kosher salt plus more to taste
0.25 teaspoon black pepper plus more to taste
1 cup heavy whipping cream
3 cups chopped curly kale, ribs removed loosely packed
0.5 cup freshly grated Parmesan cheese plus extra for serving
2 tablespoons chopped fresh parsley or basil for garnish, optional

Instructions

Place a large heavy-bottomed pot or Dutch oven over medium heat and cook the chopped bacon until crisp and browned, stirring occasionally, then transfer the bacon to a plate with a slotted spoon, leaving the drippings in the pot.
Add the Italian sausage to the pot and cook, breaking it into small crumbles, until browned and cooked through, then transfer the sausage to the plate with the bacon, leaving about 2 tablespoons of fat in the pot and discarding any excess.
Add the butter and chopped onion to the pot and sauté over medium heat until the onion is softened and translucent, about 4 to 5 minutes, then stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot, then add the cauliflower florets, Italian seasoning, red pepper flakes, salt, and black pepper and stir to combine.
Return the cooked sausage and half of the crispy bacon to the pot, bring the soup to a gentle boil, then reduce the heat and simmer uncovered until the cauliflower is tender and the flavors have melded, about 12 to 15 minutes.
Reduce the heat to low, stir in the heavy cream and grated Parmesan until the soup is creamy and smooth, then add the chopped kale and simmer gently until the kale is wilted and bright green, about 3 to 5 minutes, without letting the soup boil.
Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed, then ladle into bowls and top with the remaining crispy bacon, extra Parmesan, and chopped fresh herbs before serving.

Notes

For the best flavor, choose good-quality Italian sausage with minimal fillers and no added sugar. If you prefer a thicker, even creamier texture, simmer the soup a few extra minutes uncovered to reduce slightly, or mash a few of the cauliflower florets gently with the back of a spoon. You can substitute spinach for kale if desired, adding it during the last 1 to 2 minutes of cooking just until wilted. Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently over low heat without boiling to prevent the cream from separating. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition