From stove to bowl in just 30 minutes, you’ll fall head over heels with my version of Healthy Keto Zuppa Toscana Soup. This copycat Olive Garden recipe has been transformed to include crispy bacon, roasted cauliflower, and juicy sausage.JUMP TO RECIPE
For the Best Keto Soup, Try This Healthy Keto Zuppa Toscana Soup
Ever since I started the Keto diet back in October, I have been trying to create recipes that are flavorful, easy, and creative. Through some trial and error, I’m happy to report that I’ve found great success! This copycat Healthy Keto Zuppa Toscana Soup is not only allergen and diet friendly, but possibly even tastier than the Olive Garden version.
What is Zuppa Toscana?
Zuppa Toscana loosely translates to Tuscan soup. It’s traditionally loaded with all the good stuff, like potatoes, sausage, kale, cream, and bacon. Olive Garden made this dish famous by including their own version on their menus.
It’s rich, creamy, and irresistible. I took on the challenge of recreating this famous soup because it’s a dish that’s so widely enjoyed, but I felt it could benefit from a few healthy alternatives. Thus, my Healthy Keto Zuppa Toscana Soup was born.
What’s The Difference Between the original and keto recipes?
To align my Zuppa Toscana Soup with a keto and low-carb diet, I’ve swapped the potatoes in the original recipe for roasted cauliflower. Using this as a base instead of the potatoes means the soup will have significantly less calories, carbs, and higher levels of vitamin K and C. Plus, cauliflower has a similar texture to white potatoes, so you’re not missing out on any creaminess or flavor. If you’re a die-hard potato lover, I urge you to make the switch.
Paired with bacon, sausage, and plenty of veggies, the result is a soup that makes you feel much lighter by the time you slurp your last spoonful.
How does this Healthy Keto Zuppa Toscana Soup come together so quickly?
Want to know the secret to saving a ton of time? Use pre-cut cauliflower florets and baby kale. With these already prepped, half the battle is already done for you!
As the cauliflower is roasting, you’ll prepare the rest of the ingredients:
- Leave 6 of the bacon strips as in, and cut the other 4 into small strips. Fry up the bacon, then set aside on a plate with paper towel. Sauté the chopped onion and garlic in the leftover bacon grease and season.
- Add the pork or sausage and break apart with a spoon. Cook until the pieces are no longer raw, then add in chicken stock. Raise the heat slightly until it boils. Add the baby kale and allow it to cook for 1 minute.
- By this point, your cauliflower should be fragrant and roasted. Remove from the oven and add it to the soup along with the 4 pieces of cut bacon. Adjust seasoning to your taste.
- Serve hot with a slice or two of crispy bacon.
More Soup Recipes To Try
I have a bunch of soups that I would love for you to try! Check out these recipes:
If you make my HEALTHY KETO ZUPPA TOSCANA SOUP, please be sure to leave a comment and give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment.
And of course, if you do make this recipe, don’t forget to also tag me on Instagram. Looking through the photos of recipes you all have made is my favorite!
Healthy Keto Zuppa Toscana Soup
- 4 cups cauliflower florets, cut into 1/2″ pieces
- 2.5 tbsp olive oil or avocado oil
- 1/4 tsp sea salt
- 1.25 lbs Ground pork or pork sausage
- 64 oz (2 32 oz) low sodium chicken stock
- 5 oz (1 box) baby kale
- 12 oz (10 slices) bacon
- 1/2 cup heavy cream or coconut milk for dairy free version
- 1 medium sweet onion, finely chopped
- 6 cloves garlic, thinly sliced
- 1 tbsp dried oregano
- 4 tsp sea salt, plus more to your taste if needed
- top with red pepper flakes (optional)
- Preheat oven to 450ºF. Cut cauliflower into about 1/2" pieces. Toss with olive oil and sea salt. Roast for 20 minutes. Set aside once done.
ZUPPA TOSCANA SOUP
- While the cauliflower is roasting, cut 4 pieces of bacon into 1/2 inch strips. Reserve the other 6 for cooking whole.
- Chop the onion into small 1/2 inch pieces, and peel and slice garlic thinly.
- In a large, heavy bottomed pot, cook the cut bacon pieces until crispy. Set aside on a paper towel lined plate. Leaving the bacon grease in the pot, add the onions and cook until lightly browned, about 5 minutes. Add in the garlic and cook for another 2 minutes. Add a tablespoon of sea salt and all of the dried oregano.
- Continue to add in pieces of the pork or break apart the raw pork sausage out of the casing (I just broke it down with the wooden spoon into smaller bite size pieces). Cook until no visible raw pieces are left.
- Pour in the chicken stock. Raise the heat slightly and bring it to a boil. Add in the remaining salt and the entire box of baby kale. Cook for one minute. Add in the cooked bacon, roasted cauliflower and cook for 2 to 3 more minutes. Adjust seasoning if needed.
- Turn off the heat, stir in the heavy cream and cook the 6 bacon strips in a frying pan until crispy. Serve the finished soup with one or two pieces of bacon per bowl. Top with red pepper flakes if you like a little spice.