Keto Zuppa Toscana Soup is not your typical soup! This Keto Soup is creamy, hearty, filling and a little spicy. Using Italian sausage brings an amazing depth of flavour and combined with bacon, the broth is so packed with flavour it will knock your socks off. The perfect winter Keto Soup!
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Zuppa Toscana Soup Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Zuppa Toscana Soup?
I’ve read that Zuppa Toscana is a recipe from the American restaurant, Olive Garden.
Apparently it means “Soup of Tuscany” – but it’s not really tuscan at all. So who knows how they come up with that title.
What Keto Zuppa Toscana is though, is SO delicious. The original Zuppa toscana at Olive Garden is loaded with potatoes though, so we are going to be sneaky and use thinly sliced turnips to replace it.
If you don’t like turnips, don’t worry! They don’t taste like turnips – they absorb the flavour of the bacon, sausage, stock and cream.
Eating soup on Keto is a sure fire way to keep you filled up, satisfied and interested in your Keto diet.
I sure get sick of the same old chicken salad for lunches, so having the freezer stocked with Keto soups to grab out the night before keeps me on track year after year.
Does anyone else have a husband that used to think soup isn’t filling enough to be a main meal?
If we had soup for dinner, he’d quickly be looking for more food afterwards, or loading up on bread and butter to pad out the soup.
Well not this Keto soup! Husband approved AND Keto approved is my kind of soup.
This is a HEARTY Keto soup, perfect for winter and loaded with flavour, protein and healthy fats to keep you sustained.
The sort of Keto soup that doesnt taste like vegetables or cauliflower, the sort of soup you need a fork for!
I love to make a double batch of this creamy Keto soup and keep it in the freezer in individual portions.
This soup originally featured in the famous 21 Day Keto Kick Starts meal plans and continues to be a fan favourite.
Ingredients for Keto Zuppa Toscana Soup
You will need:
- Italian sausage
- Red onion
- Garlic paste or garlic clove
- Kale leaves
- Chicken stock/broth
- Chilli flakes
Substitutions and Ingredient tips
using quality ingredients in soup is really important to ensure you get the best flavour possible.
Here’s some ingredient tips to consider when making this creamy keto soup – Zuppa Toscana!
- Check sausages for additives/fillers. I like to get these ones from the butcher or market.
- If you can’t get Italian sausages, you can substitute for 500 grams pork mince, ½ tsp garlic paste, and a pinch each of fennel, thyme, oregano, sage and pepper flakes. And lots of salt and pepper!
- Kale was about 4 stalks worth
- Salt required will depend on your bacon and sausage – it might not need any. Taste it first
- I like mine more soupy so use 750ml stock. You could use 500ml for a thicker soup.
- I like to serve with Keto Cheese Garlic Rolls, the perfect side dish for soup!
- I recommend using Chicken stock paste for the chicken stock, as it brings another depth of flavour.
What to serve with Keto Soup?
If you’re not convinced this soup will be filling enough, you can serve it with my Keto Cheese Garlic Rolls.
They make the perfect side dish for any Keto soup or saucy dish, from keto curries to keto casseroles!
Tips for making Keto Zuppa Toscana Soup
- DICE AND COOK Dice the bacon. In a large, deep saucepan, heat 1 tb oil over medium-high heat. Cook the bacon until just starting to crisp up.
- COOK SAUSAGE Add the remaining oil and cook the sausage until just browned, breaking it up with a spoon as you go.
- ADD OTHER INGREDIENTS Add the onion, garlic, pepper and chilli flakes.
- CONTINUE COOKING Continue cooking for 2 – 3 minutes until the onion is translucent.
- ADD REMAINING INGREDIENTS Add the sliced turnip and stir through the meat for 1 minute until coated.
- POUR Pour in the chicken stock and reduce to a simmer.
- SIMMER Simmer until the turnip is just soft, around 15 – 20 minutes.
- ADD THE CREAM Add the kale and stir to combine, then slowly pour in the cream while stirring (it should be at room temperature, this helps it stop splitting).
- SERVE Check for seasoning (salt, pepper and chilli) and serve as soon as the kale is wilted to your liking. Serve with additional chilli flakes if you like some heat!
- Fridge: This soup stores all week in the fridge, perfect for work week lunches. I keep it in a big tupperware container ensuring it is airtight and reheat in the microwave or on the stove.
- Freezer: This soup freezes well. Freeze in individual portions for quicker defrosting, and defrost the keto soup over night before reheating in the microwave. As it uses cream, it can separate a little bit a quick stir solves this.
How many carbs in Keto Zuppa Toscana Soup?
As you will see in the nutrition panel below, this Keto Zuppa Toscana Soup has 5 grams of carbs and 1 grams of fiber per serve, so only 4 grams of net carbs.
SAVE KETO ZUPPA TOSCANA SOUP TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
- 2 tbsp oil
- 500 grams italian sausage, casing removed
- 1 pc turnip, peeled and thinly sliced
- 1 pc red onion, diced
- 4 pcs rachers of streaky bacon
- 1 tsp garlic paste, or garlic clove
- 4 stalks kale leaves, stems removed
- 500 - 750 ml chicken stock/broth
- 1 cup cream, room temperature
- ½ tsp pepper
- ½ - 1 tsp salt
- ½ tsp chilli flakes, or more to taste
- Dice the bacon. In a large, deep saucepan, heat 1 tb oil over medium-high heat. Cook the bacon until just starting to crisp up.
- Add the remaining oil and cook the sausage until just browned, breaking it up with a spoon as you go.
- Add the onion, garlic, pepper and chilli flakes.
- Continue cooking for 2 - 3 minutes until the onion is translucent.
- Add the sliced turnip and stir through the meat for 1 minute until coated.
- Pour in the chicken stock and reduce to a simmer.
- Simmer until the turnip is just soft, around 15 - 20 minutes.
- Add the kale and stir to combine, then slowly pour in the cream while stirring (it should be at room temperature, this helps it stop splitting).
- Check for seasoning (salt, pepper and chilli) and serve as soon as the kale is wilted to your liking. Serve with additional chilli flakes if you like some heat!
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 723Total Fat: 69gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 177mgSodium: 2964mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 21g
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
Not sure how to start Keto?
Here’s some resources to help you!
- What is Keto?
- What Can I eat on Keto?
- How Much Should I Eat on Keto?
- What To Expect On Keto
- Ketogenic 21 Day Meal Plans
- Preparing for the Ketogenic Diet EBook
- Understanding Net Carbs and Total Carbs