Low Carb Keto Zuppa Toscana Soup

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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