Keto Zuppa Toscana

Keto Zuppa Toscana

This full flavored Keto Zuppa Toscana soup is so tasty and satisfying that it will make you forget that it is the healthier version!

Keto Zuppa Toscana

Join the Facebook Keto Recipe and Support Group

HERE

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.

Keto Zuppa Toscana

This keto Zuppa Toscana soup is such a fun soup to make. So easy and so satisfying! The great thing is that it is pretty close to the non keto version, so if you love the original, then you are sure to love this one as well!

This is a great soup for the family or for meal prep even! It freezes well, warms up well, and it all around a very tasty, versatile soup.

Keto Zuppa Toscana

Is Zuppa Toscana Soup Keto?

Yes, this Zuppa Toscana soup is definitely keto. Traditional Zuppa Toscana uses potatoes, but not this keto version. It uses… can you guess? Did you guess cauliflower? If you did, then you are 100% correct!

This Keto Zuppa Toscana soup comes in at only 6g net carbs which is a perfectly keto dinner!

Keto Zuppa Toscana

Can I Use a Different Meat for Keto Zuppa Toscana

You absolutely can use a different meat for Zuppa Toscana. I feel that ground sausage tastes the best, of course. It adds the most flavor in my experience. You could also use regular ground beef and maybe throw in some bacon to get the same burst of flavor as sausage.

But, really, any ground meat will do just fine in this keto soup!

Keto Zuppa Toscana

How to Store Zuppa Toscana

I’ve been known to simply put the lid on my crockpot and put it in the fridge and then simply warm it up in the crockpot base the next day. Can I make a suggestion? Do not use your stove to warm up your crockpot. I tried that once. And it cracked and spilled the contents all over the floor and counter. Lesson learned!

Otherwise, just put the leftovers in your favorite air tight container and store it in the fridge. It will keep well for at least 4-5 days.

Keto Zuppa Toscana

Can I Freeze Keto Zuppa Toscana

Yes! I would make sure that the soup is completely cooled before adding it to an airtight freezer container. This helps it keep well. Make sure to use it within 6 months!

To reheat, simply thaw and add contents to the crockpot or a large pot and heat up.

Keto Zuppa Toscana

How to Make Keto Zuppa Toscana

Place the ground sausage and onion in a skillet over medium high heat, and cook until the meat is browned and the onion has softened.

How to Make Keto Zuppa Toscana

Stir in the garlic, and saute another 30 seconds. Add the meat mixture to a crockpot, and cover with the chicken broth. Mix in salt and pepper to taste as well as the cauliflower florets.

How to Make Keto Zuppa Toscana

Cook on high for 3 hours.

Remove the lid, stir in the heavy whipping cream, parmesan cheese and kale.

How to Make Keto Zuppa Toscana

Cover and cool an additional hour before serving.

How to Make Keto Zuppa Toscana

Do I Have to Use a Crockpot for Keto Zuppa Toscana

No, you definitely don’t! I like using a crockpot for a variety of reasons.

First, I love the “set it and forget it” aspect of the crockpot. I can get everything prepped and put it in the crockpot, clean up, go do some work or errands and then it is ready at dinner time.

Second, I really feel like it infuses the flavors when you let it sit and simmer for a few hours.

Having said all that, you can simply let it sit for a while and simmer on the stove instead of putting it in the crockpot. It will still be just as delicious!

Other Keto Dinners You Might Like

Keto Taco Soup

Keto White Chicken Chili

Keto Cheeseburger Soup

Keto Zuppa Toscana

Keto Zuppa Toscana
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 1 lb. ground Italian sausage
  • ½ onion chopped
  • 3 teaspoon minced garlic
  • 5 cups chicken broth
  • 3 cups cauliflower florets
  • Salt and pepper to taste
  • 3 cups chopped kale
  • ⅔ cup heavy whipping cream
  • ⅓ cup Parmesan cheese

Instructions

  1. Place the ground sausage and onion in a skillet over medium high heat, and cook until the meat is browned and the onion has softened.
  2. Stir in the garlic, and saute another 30 seconds.
  3. Add the meat mixture to a crockpot, and cover with the chicken broth.
  4. Mix in salt and pepper to taste as well as the cauliflower florets.
  5. Cook on high for 3 hours.
  6. Remove the lid, stir in the heavy whipping cream, parmesan cheese and kale.
  7. Cover and cool an additional hour before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 424Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 82mgSodium: 1512mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 2gProtein: 21g

Nutrition is calculated using a third party plug-in. It is best to always validate!

Skip to Recipe
Scroll to Top