This creamy, craveable, low carb Zuppa Toscana Soup has all the delicious flavors of the OG classic, but in a low carb version loaded with veggies.
Ingredients in Keto Zuppa Toscana
This low carb Zuppa Toscana Soup is made with crispy bacon, sautéd onion and garlic, ground Italian sausage, red pepper flakes, fresh spinach and cauliflower, simmered in savory chicken stock and silky fresh cream, then topped with grated parmesan cheese. This soup is comfort in a bowl, super easy to customize, and only dirties one pot.
How to Make Dairy Free Zuppa Toscana
You can make this keto Zuppa Toscana dairy free by swapping butter for butter flavored coconut oil and heavy cream for coconut milk (this is my favorite brand), coconut cream, almond milk, or cashew milk. Omit the parmesan cheese, or swap for a dairy free version and boom: you have a paleo Zuppa Toscana, loaded with veggies and full of flavor.
Substitutions and Variations
While I think cauliflower is a great option in this recipe, you could sub radishes for the cauliflower. The radishes cook down and get soft just like potatoes, and I promise they're not as peppery once they're cooked.
Additionally, if you're not worried about making a low carb version of Zuppa Toscana, you could make this recipe with regular potatoes. Be sure to dice 4 cups of potatoes or radishes, adding to the stock pot at the same time you would add cauliflower.
Want to boost the protein in this low carb Zuppa Toscana? Make it with ½ pound ground chicken and ½ pound ground Italian sausage. Just don't forget to season the chicken with salt, pepper, garlic powder, and Italian seasoning before cooking.
How to make Instant Pot Zuppa Toscana
If you have an Instant Pot, this easy Zuppa Toscana recipe is even easier, and ready in under 30 minutes! Using the sauté mode, cook the bacon and follow the rest of the steps in order. After you add the chicken stock and it comes to a boil, give it a stir, then cancel the sauté function, put the lid on your pot setting the vent knob to seal, then set your Instant Pot to Pressure Cooker Mode for 10 minutes. It will take a couple of minutes for your Instant Pot to come to pressure, this is normal.
After 10 minutes, do a quick pressure release (with an oven mitt or a wooden spoon, move the vent knob to the venting position) and when the pin drops, open the lid. Then, cancel the pressure cooking mode, turn on sauté mode, and add your cream and spinach to the pot. Stir and cook uncovered until the spinach wilts, about 5 minutes. Add the cooked bacon to the soup, taste and add more salt and pepper, if needed, then enjoy.
How to make Slow Cooker Zuppa Toscana
To make this recipe slow cooker-friendly, follow the same instructions to sauté the bacon, onion, garlic, and Italian sausage, adding everything to your crock pot as it finishes cooking. Add the chicken stock and cauliflower (or radishes/potatoes) to the crock pot, then cover and cook on low for 5-6 hours or high for 3-4 hours. Before serving, add the spinach and heavy cream to the crock pot, then stir and cook on high for an additional 15 minutes.
More Keto Soup Recipes
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
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Low Carb Zuppa Toscana Soup - Keto, Gluten Free, Dairy Free, Paleo
- Total Time: 1 hour 15 minutes
- Yield: 10 cups 1x
Ingredients
- 6 slices bacon, chopped
- 2 tablespoons butter (butter flavored coconut oil for dairy free)
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- Sea salt and ground black pepper
- 1 pound bulk ground Italian sausage (I get my meat here)
- Pinch of red pepper flakes
- 6 cups chicken stock
- 1 small head cauliflower, cored and cut into small florets (about 4 cups)
- 1 cup heavy cream, more to taste (coconut milk for dairy free, paleo, and Whole30)
- 2 packed cups fresh spinach or kale
- Grated parmesan cheese, for serving (optional)
Instructions
- In a large Dutch oven or stockpot over medium heat, cook the bacon until it is crispy. Using a slotted spoon, remove the bacon from the pot, leaving 2 tablespoons of the drippings in the pot.
- To the bacon drippings, add the butter, onion, garlic, and a pinch each of salt and pepper. Sauté until the onion is translucent and the garlic is fragrant.
- Add the Italian sausage and red pepper flakes to the pot. Cook until the sausage is browned, about 10 minutes. Drain excess grease from pan.
- Pour the stock into the pot and bring to a boil over medium-high heat. Add the cauliflower.
- Reduce the heat to low and simmer for 30 minutes, until the cauliflower is crisp-tender.
- Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken. Add the cooked bacon to the soup. Taste and add more salt and pepper, if needed.
- Store leftovers in the refrigerator for up to 1 week. To reheat, add soup and a little extra cream to a sauce pan and warm on the stovetop.
Notes
net carbs per serving: 3.1g
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 cup
- Calories: 283
- Fat: 22g
- Carbohydrates: 4.5g
- Fiber: 1.4g
- Protein: 13g
Sandi B says
I made this in the crockpot on low Saturday. I had my third and final bowl for lunch today. It mad 3 very filling meals and was scrumptious. I’d advise you follow the directions and only put a pinch of red pepper flake 😉
So yummy I can see myself making this a few times a month.
I paired it with keto cheddar dill biscuits that complimented the soup beautifully
Sally says
We used coconut milk and Alfresco chicken sausage. Added a little lemon juice to serve. I also used frozen cauliflower (8 oz. package). I liked it a lot and I don’t like cauliflower.
Rose says
I have made this soup more times than I can count. All the flavor without the carbs 🙂 It is my absolute fave and love the addition of spinach instead of kale. You won’t regret giving it a whirl.
Rachel says
One of our favorite soups! My BF hates cauliflower and even he loves this soup.
Kearby Rives says
Just made this, and it's so delish! Very easy and very satisfying!
Olivia says
This soup is delicious, but makes a lot when you’re cooking for one! Does it freeze well?
Sandi B says
I stored it on my fridge for three days and it did fine.
Phillip says
Easy to make. Glad it is crockpot friendly also and very tasty..
Chrissy says
Sooo delicious and so simple to make! Definitely a staple in my house!