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5 from 2 votes

Keto Zuppa Toscana

This Keto Zuppa Toscana is ultra creamy and packed with traditional flavours! A delicious Olive Garden restaurant copycat recipe made low carb, with only 7 grams of net carbs!
Course Main Course, Main Dish, Soup
Cuisine Italian, Restaurant-Copycat, Restaurant-Style
Keyword Keto Zuppa Toscana, Olive Garden Zuppa Toscana, Tuscan Soup, Zuppa Toscana
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 479kcal
Author Chrissie


  • 8 strips bacon cooked until crispy, then chopped
  • 1 pound Italian sausage
  • 1 onion diced
  • 1/2 red pepper diced
  • 4 cloves garlic finely minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 4 cups cauliflower florets
  • 1 cup heavy cream
  • 3/4 cup grated parmesan
  • 3 cups kale chopped
  • extra grated parmesan for serving


  • Heat a large pot over medium heat and add the bacon. Cook the bacon until crispy, remove it to a paper towel-lined plate to cool, then chop the bacon into small pieces and set aside.
  • Drain the bacon fat out of the pot, then add the Italian sausage (casings removed) and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage to a paper towel-lined plate and set aside.
  • Drain the fat from the pot again and add the diced onion, diced red pepper, and garlic, along with the salt, pepper and red pepper flakes.
  • Saute over medium heat until the onion and pepper are soft.
  • Add the white wine and deglaze the pan, scraping up all the brown bits in the bottom of the pan.
  • Once the wine evaporates, add the chicken broth and the cauliflower.
  • Cover the pot and let the cauliflower cook in the broth until fork tender (this should take less than 10 minutes).
  • Once the cauliflower is cooked through, turn off the heat under the pot.
  • Add the sausage back into the pot, along with the heavy cream, parmesan and kale, and stir well. The kale will wilt in a minute or two, and the parmesan will melt into the creamy soup.
  • Top the soup with the crispy bacon, and some additional grated parmesan when serving.



It's important not to let the soup come to a simmer or boil after adding the dairy or the soup will curdle, so be sure to cook the cauliflower through in only the broth first before adding the dairy. 
To reheat, be sure to heat the soup up in the microwave or in a pot over low heat, just until heated through. 


Serving: 1.5cups | Calories: 479kcal | Carbohydrates: 9g | Protein: 17g | Fat: 41g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1036mg | Potassium: 555mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3345IU | Vitamin C: 67mg | Calcium: 193mg | Iron: 2mg