There’s nothing quite like a steaming bowl of hearty soup to warm you from the inside out. And when it comes to rich, satisfying soups, Zuppa Toscana is a true champion. This heartwarming, one-pot recipe is a fantastic take on the beloved Olive Garden classic, delivering all the creamy, savory flavor you crave in under 30 minutes. It’s a complete meal in a single pot, combining crumbled Italian sausage, crisp bacon, fresh kale, and a silky, rich broth that will have everyone asking for a second bowl.
Our version offers a clever, low-carb twist by swapping traditional potatoes for tender cauliflower, making it a perfectly comforting keto-friendly meal without sacrificing any of the soul-soothing goodness. This delicious Zuppa Toscana is designed for busy weeknights, flavor lovers, and anyone needing a cozy meal without the fuss.
Table of Contents
The Story of Zuppa Toscana: From Tuscan Hills to Your Kitchen
The name “Zuppa Toscana” literally translates from Italian to “Tuscan Soup,” hinting at its rustic origins in the Tuscany region of Italy. However, the creamy, sausage-laden soup many of us know and love is quite different from its traditional Italian namesake.
Authentic Tuscan soups are cornerstones of “cucina povera,” or “poor cooking,” which masterfully transforms simple, inexpensive ingredients into spectacular dishes. A traditional Zuppa Toscana would likely feature cannellini beans, vegetables like carrots and celery, stale bread for thickening, and hearty greens like cavolo nero (Lacinato kale). It’s a brothy, vegetable-forward soup, a true peasant-style dish designed for nourishment and comfort.
The version that gained massive popularity in the United States was immortalized by the Olive Garden restaurant chain. This Americanized Zuppa Toscana recipe kept the kale but swapped the beans for potatoes, introduced spicy Italian sausage, and added heavy cream to create the decadent, silky broth that has become its signature. Our recipe honors the spirit of this modern classic while making it accessible for a low-carb lifestyle.
How to Make Keto Zuppa Toscana
The BEST Zuppa Toscana Recipe (Easy & Creamy)
Ingredients
- 1 small onion diced
- 1 lb mild Italian sausage
- 2 cups kale chopped
- 4 cups cauliflower fresh or frozen
- 6 slices bacon chopped
- 1 cup heavy whipping cream
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- ½ tsp crushed red peppers optional
- Salt and Pepper to taste
Instructions
- Step 1. In a large pot over medium-high heat, brown sausage, and bacon. Once the meat is no longer pink, add the onion and garlic and saute for a few minutes.
- Step 2. Drain the excess fat and add in the cauliflower, chicken broth, crushed red pepper flakes and simmer on medium heat for 15 minutes or until the cauliflower is tender.
- Step 3. Reduce the heat and stir in the heavy cream. Add the fresh kale or baby spinach, stir, and remove from heat.
- Step 4. Serve hot in big bowls topped with parmesan or extra crispy bacon bits and store the leftovers (in any) for up to 4 days.
Notes
Why You’ll Love This Keto Zuppa Toscana Recipe
- Incredibly Fast: With just 5 minutes of prep and 20 minutes of cooking, you can have this delicious soup on the table in less than half an hour.
- One-Pot Wonder: Everything comes together in one pot, which means fantastic flavor development and, best of all, minimal cleanup.
- Hearty & Satisfying: Packed with protein and savory flavors, this soup is a filling meal that’s perfect for a chilly day.
- Keto-Friendly: By using cauliflower, we keep the carbs low while still achieving that classic, comforting texture that makes Zuppa Toscana a favorite.
A Closer Look at Your Zuppa Toscana Ingredients
A great recipe is all about great ingredients. Here’s a breakdown of the key players in this soup and how to choose the best options.
The Sausage: This is the flavor engine of the soup. Mild Italian sausage is a great starting point, but you can easily customize it. For a spicier kick, use hot Italian sausage. If you can only find sausage links, simply slice the casings open and crumble the meat into the pot. For a leaner option, ground turkey or chicken works beautifully; just be sure to add classic Italian sausage seasonings like fennel seed, red pepper flakes, and extra garlic to compensate for the lower fat content.
The Bacon: Bacon adds a smoky, salty depth that complements the sausage perfectly. Standard smoked bacon is excellent, but feel free to experiment with applewood or hickory-smoked varieties. For an Italian twist, you could even substitute diced pancetta.
Cauliflower: The Low-Carb Secret: To keep this Zuppa Toscana keto-friendly, we swap potatoes for cauliflower. It’s a brilliant substitute that becomes wonderfully tender and absorbs the flavors of the broth without adding excess carbs. You can use fresh or frozen cauliflower florets. If you aren’t following a low-carb diet, feel free to use 2-3 medium Russet or Yukon Gold potatoes, peeled and diced.
Choosing Your Greens: Kale vs. Spinach: Kale is the classic green for this soup because its sturdy leaves hold up well to heat without becoming mushy. Lacinato kale (also called dinosaur or Tuscan kale) is ideal, as it has a smoother, more tender texture than curly kale. To prepare it, simply strip the leaves from the tough center rib and chop. If you’re short on time or prefer a softer green, you can substitute fresh spinach, but be sure to add it at the very end of cooking, as it will wilt in seconds.
Creating the Silky, Creamy Broth: The luxurious broth is a hallmark of this soup. A combination of low-sodium chicken broth and heavy whipping cream creates the perfect balance of savory and rich. Using low-sodium broth gives you more control over the final saltiness, which is important since bacon and sausage are already salty.
Tips for the Perfect Bowl
- Control the Spice: The heat in this recipe comes from the sausage and optional red pepper flakes. Adjust the amount of red pepper or choose your sausage wisely to match your personal preference.
- Don’t Overcook the Kale: Add the kale at the very last minute. You want it to be just wilted and tender-crisp, not army green and mushy. This preserves its texture and nutrients.
- Make it Lighter: To reduce the fat and calories, you can use turkey bacon, opt for a leaner sausage, or drain all the rendered fat from the pot before adding the broth. You can also substitute half-and-half for heavy cream, though the result will be slightly less rich.
- More Cozy, Easy Meals: If you love the simple, comforting nature of this one-pot soup, you’ll adore our other set-it-and-forget-it recipes. Our Crockpot Chicken and Dumplings is pure comfort food, and this Crock Pot Chicken Pot Pie makes a classic dish incredibly simple. For other easy dinner ideas, you can’t go wrong with flavorful Slow Cooker Chicken Thighs or a crowd-pleasing Chicken Enchilada Casserole.
What to Serve with Zuppa Toscana
While this hearty soup is a complete meal on its own, a simple side can elevate it even further.
- Crusty Bread: Perfect for dipping into the creamy broth. A warm baguette, crusty Italian loaf, or cheesy garlic bread are all fantastic choices.
- Simple Salad: A crisp green salad with a bright lemon vinaigrette provides a refreshing contrast to the richness of the soup.
- Garnishes: Take each bowl over the top with a sprinkle of freshly grated Parmesan cheese, extra crispy bacon bits, or a pinch of red pepper flakes for more heat.
Storing, Freezing, and Reheating
- In the Refrigerator: Store any leftover Zuppa Toscana in an airtight container in the fridge for up to 4 days. The flavors often meld and taste even better the next day! Reheat gently on the stovetop over medium-low heat to prevent the cream from separating.
- In the Freezer: Cream-based soups can sometimes separate when thawed. For the best texture, freeze the soup before adding the heavy cream and kale. Let the soup base cool completely, then transfer it to freezer-safe containers or bags. The cauliflower in this Zuppa Toscana holds up much better to freezing than potatoes do. Properly stored, it will last for up to 3 months. To serve, thaw the soup base overnight in the refrigerator, bring it to a simmer on the stove, and then stir in the cream and fresh kale to finish.
Frequently Asked Questions about Zuppa Toscana
Is Zuppa Toscana gluten-free?
This recipe is naturally gluten-free! Just be sure to double-check the labels on your Italian sausage and chicken broth to ensure they are certified gluten-free and don’t contain any hidden gluten.
Can I make this soup in a slow cooker?
Absolutely! To adapt this Zuppa Toscana for a Crockpot, brown the sausage and bacon in a skillet on the stove first. Drain the fat, then add the cooked meat, onion, garlic, cauliflower, and chicken broth to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the cauliflower is tender. Stir in the heavy cream and kale during the last 15-20 minutes of cooking.
How can I make this dairy-free?
For a dairy-free version, you can substitute the heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. Be aware that coconut milk will impart a subtle coconut flavor to the soup.
My soup seems too thin. How can I thicken it?
If you prefer a thicker broth, you can create a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly pour the slurry into the simmering soup and stir until it thickens. Alternatively, a small amount of xanthan gum (for a keto option) or simply simmering the soup uncovered for a few extra minutes can help reduce and thicken the broth.
What is the best way to chop kale for soup?
Hold the kale leaf by the stem and fold it in half lengthwise. Using a sharp knife, slice along the thick, woody stem to remove it. Discard the stem. Stack the destemmed leaves, roll them up like a cigar, and slice them into thin ribbons.
For more delicious and easy recipe ideas, including other weeknight winners like this ground turkey and zucchini skillet, be sure to follow Artemis Recipes on Pinterest!