This Healthy Keto Zuppa Toscana Soup is my copycat version of the famous and loved dish from Olive Garden. From stove to bowl in 30 minutes or less.JUMP TO RECIPE
Ever since I started the Keto diet back in October, I have been trying to create recipes that are flavorful, easy and creative. Other than a few failures here and there, I’m happy to say I’ve found success! After multiple attempts, I’ve created this copycat Zuppa Toscana Soup that is not only Keto-friendly, but possibly even tastier than the Olive Garden version.
With winter sticking around for who knows how long, I’m so excited for you to enjoy this bowl of cozy-goodness.
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I’ve partnered with Fred Meyer, part of the Kroger Family of Stores, to bring you my version of this delicious Healthy Keto Zuppa Toscana Soup.
For the Perfect Soup, Grab these Simple Truth Organic Products:
Your local Kroger store has all of the ingredients you need for this delicious meal, so make sure you check them out.
When you order a bowl of Zuppa Toscana soup from Olive Garden, you’re tasting the good stuff. It is the definition of what a quality bowl of soup is supposed to taste like. HOWEVER, when I took on the challenge of recreating this recipe, I was going to stop at nothing to create a version that was healthy and delicious.
Unlike Olive Garden, I’ve switched up the starchy potatoes for roasted cauliflower. They provide a deep flavor with added nutrition, all without weighing you down. If you’re a die-hard potato lover, I urge you to make the switch. I promise you won’t be disappointed!
How does this Healthy Keto Zuppa Toscana Soup come together so quickly?
The trick is to use pre-cut cauliflower and baby kale. Chop these up into even smaller pieces, along with the bacon, onion, and garlic. Done and done.
Serve the remaining crispy bacon slices on the side, where the bread would normally be. It’s a yummy, crunchy alternative. Plus, it’ll help with your waistline!
Let’s get cooking, good looking!
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!
Here are a few others favorite soups to try this winter.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
HEALTHY KETO ZUPPA TOSCANA SOUPDinner, 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 Simple Truth Natural Ground Pork or pork sausage
- 64 oz (2 32 oz) Simple Truth Low Sodium Chicken Stock
- 5 oz (1 box) Simple Truth Baby Kale
- 12 oz (10 slices) Simple Truth 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.
Happy Holidays friends!
Sending you Peace, Love and Joy!