Zuppa Toscana Soup

Low Carb / Keto / Gluten Free

Coming from a large Italian family, I’ve had my fair share of delicious foods.  Pre-keto, I was all about the traditional necessities: baked ziti, crusty bread with a sweet olive oil and herb blend, and most importantly – the delicious soups.

Now surprisingly enough, my favorite soup didn’t come from an old family recipe box. In fact, it wasn’t even something my family made, ever.  One summer dinner when I was using up my influx of holiday gift cards, I discovered the Zuppa Toscana at our local Olive Garden.

Zuppa Toscana directly translates to "Tuscan Soup" in Italian.

With thick slices of potato, slivers of wilted kale and chunks of flavorful Italian sausage in a pleasantly spicy broth, I was immediately hooked.

Unfortunately, potato is definitely not an option when following a ketogenic diet. This got me to thinking about some of my past creations in which I needed a likely substitute. I know – cauliflower!

By substituting potatoes for cauliflower, I was able to recreate the most delectable soup known to man (ok, me).

This soup is absolutely perfect with some shavings of fresh parmesan on top.  Throw a nicely dressed salad on the side and you’ve got an awesome lunch or dinner!

The best part of this soup is that, unlike some, it doesn’t have to cook for hours to develop a really great flavor. You can essentially cook all of the ingredients and have it ready within an hour.  It also doesn’t hurt that this makes multiple meals that you can freeze or enjoy all week.

As always, the broth you choose will have some impact. Luckily in my case, I had some spare bone broth that I rendered from a rotisserie chicken carcass. So worth the extra step, never just throw those bones away!

So, what are you waiting for? Get on that Zuppa Toscana!

Macro/Nutrition: For 1/8  of the Zuppa Toscan recipe, this come out to roughly 243 calories, carbs, 3 NET carbs, 21 grams of fat , grams of fiber and 9 grams of protein per serving!

Zuppa Toscana

Zuppa Toscana Soup


  • 2 cups chicken stock
  • 1 quart water
  • 1 pound Italian sausage ground
  • 3 cups kale chopped
  • 2 cups cauliflower riced
  • 2 cloves garlic chopped
  • 1 tablespoon heavy whipping cream
  • 1 teaspon crushed red pepper
  • 1/4 cup butter
  • salt and pepper to taste (I like salty)


  1. Brown sausage in saucepan with onion and garlic.
  2. After meat is cooked through, deglaze pan using chicken stock (deglazing means just adding liquid to a hot pan to remove all bits of food).
  3. Add water, crushed red pepper, salt and pepper.
  4. Simmer broth for half hour.
  5. Add butter, kale and cauliflower and cook for roughly 15 minutes, until cauliflower and kale is tender.
  6. Minutes before serving, add a splash of heavy cream.
  7. Enjoy!

Do you miss a meal from a specific restaurant? Need help making it keto-friendly? Comment below!

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  1. Brice on January 26, 2018 at 9:20 am

    This soup looks amazing! thanks for sharing…

  2. Sandi on June 2, 2016 at 10:44 pm

    I love this recipe but the ingredient list leaves out the onion. Be sure to get an onion before you start!!

  3. Kristy on March 12, 2015 at 4:43 pm

    Saw your recipe for Daikin fries, was wondering if you think daikon might work here?

    • Dominic on March 12, 2015 at 10:18 pm

      That should work!

  4. Stef on January 8, 2015 at 12:18 am

    Ok so I was at home sick tonight looking through the fridge trying to find SOMETHING I could make a meal out of. I had frozen broccoli/cauliflower, cooked ground breakfast sausage, and… About nothing else. I found your recipe and made a poor man’s version of your recipe, using those items plus broth, pepper, and cream. I was surprised at how well it turned out! Even the kids loved it, but I served theirs over rice. I can’t wait to get to the store and make the “real” version!

    • Dominic on January 17, 2015 at 7:13 pm

      That’s a great twist on the soup! Will have to give that a go sometime!

  5. Saskia on November 4, 2014 at 2:38 pm

    I made the soup this morning, so delicious!
    I made enough to freeze.
    My question is, is it ok to freeze if I add the heavy cream? I’m afraid of the cream curdling when it time to reheat.
    Thank you for this great recipe.

    • Dominic on November 9, 2014 at 4:22 pm


      It should be fine, I have frozen this soup before and it turned out great!


  6. Susan on October 8, 2014 at 10:50 pm

    I’m preparing to make this and the direction say to cook the sausage with the garlic and onion. There is no onion listed in the ingredient list 🙁 I’ll just have to wing it’s! Hope nothing else is missing

  7. Lisa on August 7, 2014 at 8:39 pm

    This would also be great with turnip roots in place of potatoes. When it is boiled long enough in a soup it tastes like what you cooked it in instead of a turnip. 🙂

    • Dominic on August 9, 2014 at 3:17 pm

      Great suggestion! Will have to try that out!


  8. Rosie on February 25, 2014 at 1:13 pm

    Just made this and it was AMAZING! Thank you!

  9. Crista on November 29, 2013 at 1:27 am

    AWESOME!!! Just went keto and feeling great – but as an Italian I’ve been on the hunt for good food… this sounds perfect! Can’t wait to try it!

    • Dominic Geracia on November 29, 2013 at 4:57 am


      Welcome to Keto! It IS awesome! From one Italian to another…you can do this!


  10. Melissa on October 27, 2013 at 2:49 am

    I made this tonight and it was delicious!
    However, I forgot to get an onion while I was at the store because it wasn’t on the ingredient list, but it was still super tasty.
    I can’t wait to have the leftovers! Thanks for sharing!

    • Dominic Geracia on October 28, 2013 at 5:36 pm


      Awesome! So glad yo enjoyed it. Yeah, the onion flavor isn’t too potent, just adds to the depth of flavor.


  11. Deb on October 21, 2013 at 1:29 pm

    Dominic, I am looking forward tomaking this for dinner tonight and have all the ingredients. In your recipe you neglected to let us know how much onion & garlic to add. Thanx for posting this recipe.

    • Dominic Geracia on October 22, 2013 at 5:22 pm


      Sorry about the delay, I used 1/2 cup of diced onion and 2 cloves of garlic.

      Good luck!


  12. Donald on October 19, 2013 at 8:07 pm


    Made this last night and it was delicious (still is actually, having for lunch right now). I had to wing the proportions for the onion and garlic though because you left them out of the ingredient list. These are two of my fave ingredients to use in soup so I loaded it with two hundred grams of red onion and 30 gm of chopped garlic.

    I made two other adjustments as well. I used 1.5 lb of sweet italian sausage. Instead of two cups of stock and 4 of water I used six cups of stock and two of water.

    The end result according to a meticulously constructed myfitnesspal recipe is as follows:

    10 1 cup servings @ 258 calories apiece
    Fat: 19.5, Net Carb: 6.9, Protein: 14.4gm

    Thanks for the ideas!

    • Dominic Geracia on October 22, 2013 at 5:21 pm


      Woops, sorry about that! I used half a cup of diced onion and two cloves of garlic. I will add it into the recipe.

      I’ll definitely have to try this recipe with bacon!


  13. Paola Turner on October 19, 2013 at 6:28 pm

    Yay! Finally a Keto-friendly version of one of my favorite soups. I’m making this tonight, fo sho. Thanks Dominic! 😀

  14. Amanda on October 17, 2013 at 7:07 pm

    Yes! I love Zuppa Toscana soup too! Last winter I made a keto-version of the soup (without cauliflower) and it was amazing. I have no idea what was in it now so I’ll try your recipe instead this year! 🙂

    • Dominic Geracia on October 17, 2013 at 7:58 pm


      Hope you enjoy, it’s one of my favorites!

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