Soups are one of my favorite meals. They most often are made using only one pot, and the prep time is minimal. This creamy, flavor-packed keto version of the classic Zuppa Toscana is sure to become a new favorite comfort food and probably a favorite soup of mine.
Zuppa Toscana Soup is a broad term for Tuscan Soup, and I love all things Tuscany. You may also want to check out my Tuscan Keto Chicken recipe if you like Tuscan meals. It is very similar to Carrabba’s Tuscan Keto Chicken and it will not disappoint.
The traditional version of this soup is made with cannellini beans and potatoes, both of which we avoid on keto. To steer clear of all of the extra carbs, I substitute cauliflower for the beans. There are so many flavors and textures in this soup that you definitely won’t miss them!
Dinner will be on the table in just 45 minutes when making this one-pot recipe.
- Start by browning the Italian sausage and pancetta in a dutch oven or large pot.
- Next add in the garlic and onions, cooking until the onions are translucent.
- When the onions are done cooking, add the chicken broth, water, cauliflower, and crushed red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp. Don’t worry if the cauliflower doesn’t seem soft enough because it continues to cook as the soup simmers.
- Finally, stir in the chopped kale and heavy cream and allow the soup to simmer for 5-10 minutes.
When you’re ready to serve, you can top the keto Zuppa Toscana soup with parmesan cheese. You can have this soup on its own or with a slice of keto bread or a Keto Dinner Roll.
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- 🔪 Prep 15 mins
- 🔥 Cook 30 mins
- ⏱ Total 45 mins
- 🍽 Yield 10 servings
Ingredients
Instructions
6 steps- In a dutch oven, crumble the sausage into small pieces into a dutch oven over high heat. Add in the pancetta. Brown the meat for about 5-6 minutes, until pancetta is crisp and fat is rendered.
- Add onion and garlic to the pot and cook for an additional 5 to 6 minutes or until the onion is translucent.
- Add chicken broth, water, cauliflower, and red pepper flakes to the pot and simmer for 5 minutes until cauliflower is crisp fork tender (it should not be too soft at this point because the soup will continue to simmer).
- Add the kale and heavy cream to the soup, and simmer for an additional 5-10 minutes, until kale is soft. Season to taste with salt and pepper.
- Serve warm and top with parmesan cheese, if desired.
- Store leftovers in the fridge for up to 4 days.
If you’re a fan of soup like I am, I have more hearty soup recipes for you to enjoy. I will also continue trying to ketofy as many Tuscan meals as I can. Thank you for reading and hope you really enjoy this recipe.
10 Comments
Frederic Costin
February 7, 2021 at 10:09 amHello,
Shall I slice the sausages or just use the meat inside?
Suzanne Ryan
February 8, 2021 at 1:14 pmHi There! Great question, I usually just buy bulk italian sausage that isn’t in a casing, but if it is, you will want to take out the meat from the inside and discard of the casing.
Kay
February 22, 2021 at 7:29 pmThis was so yummy and easy to make. I did not add the pancetta or the Parmesan cheese and it was still amazing!!!
Tyler Chou
April 15, 2021 at 12:54 amWhat’s a good ketp sub for heavy whipping cream? I’m slightly latose intelorant. Thanks!
Suzanne Ryan
April 19, 2021 at 10:18 amHi There! you could use unsweetened coconut milk. It will change the flavor though, but the texture will be very similar.
Tabitha
October 7, 2021 at 5:29 amI loooved this soup! I added some diced butternut squash along with the cauliflower in lieu of the potatoes in the original soup. I forgot to tip it with Parmesan and it was still fantastic.
Kelly Harvey
January 10, 2022 at 10:55 amVery delicious and quick to make!
Suzanne
January 13, 2022 at 6:59 amThank you!
Lena Cole Speir
March 20, 2022 at 7:45 amHello!
I’m looking forward to trying this recipe this week. I’m curious as to if you can you freeze this soup.
Suzanne
March 21, 2022 at 8:44 amYou can freeze it!