This Healthy Keto Zuppa Toscana Soup is a my version of the famous Olive Garden soup that everyone loves. From stove to bowl in 30 minutes or less.
Ever since I started the Keto diet back in October, I have been trying to create recipes that are flavorful, easy and creative. Most of which have been so great, a few fails here and there. But I’ll take it anyways, A for effort. I have finally perfected this soup and have been playing with the ingredients and flavors to make it the tastiest.
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With the cold weather in full force, I’m excited to share this cozy pot of soup. Probably one of my favorites too. My copycat version of Olive Garden’s Zuppa Toscana.
JUMP TO RECIPE
Today, I partnered with Fred Meyer, part of the Kroger Family of Stores to bring you my version of this delicious Healthy Keto Zuppa Toscana Soup.
Grab these Simple Truth Organic Products :
Along with the rest of the ingredients from the recipe at your local Kroger store to create this delicious soup.
If you’ve ever been to Olive Garden and sampled their version of Zuppa Toscana Soup, then you know what a good soup tastes like.
In fact that’s probably what brought you here! If not, lucky for you – my version of this soup is absolutely delicious, but way healthier too! My secret ingredient, using roasted cauliflower instead of potatoes. Don’t believe me? Give it a try! I know I can make a believer out of you. Once you try this, you won’t be going back.
So how can you make this Healthy Keto Zuppa Toscana Soup so quickly? The trick here is to use pre-cut cauliflower and baby kale which cuts out so much prep time. The only thing you will be cutting is the cauliflower into smaller bits, bacon, one onions and a few garlic cloves. Easy and fast!
Instead of bread, I used the remaining bacon slices, crisped it up and served it on the side with the soup, clever huh? I mean, you can totally use bread if you’re not doing keto or not watching your waistline. It’s a nice way to add crunch to the soup.
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.
ROASTED TOMATO SOUP AND GRILLED CHEESE
CELERIAC, FENNEL & SWEET POTATO SOUP
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.
This Healthy Keto Zuppa Toscana Soup is a my version of the famous Olive Garden soup that everyone loves. From stove to bowl in 30 minutes or less.
- 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
- red pepper flakes, optional for topping
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Preheat oven to 450F. Cut cauliflower into about 1/2″ pieces. Toss with olive oil and sea salt. Roast for 20 minutes. Set aside once done.
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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, peel and slice garlic thinly.
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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, cook the onions until lightly browned, about 5 minutes. Add in the garlic and cook for another 2 minutes. Add a tbsp of sea salt and all of the dried oregano.
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In the same pot, 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.
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Pour in the chicken stock and bring it to a boil. Season with the remaining salt. Toss in the whole box of baby kale. Cook for a minute. Add in the cooked bacon, roasted cauliflower and cook for a few more minutes. Adjust seasoning if needed.
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Pour in the heavy cream, turn off the heat and cook the 6 bacon strips until crispy. Serve with a pieces of bacon per bowl. Top with red pepper flakes if you like spice.
Happy Holidays friends!
Sending you Peace, Love and Joy!
Lena
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That makes my heart so happy. Thank you for sharing that review. Happy family is a good thing when it comes ot food.
Such a delicious recipe! Everyone LOVES it! It’s one of the most requested dishes at our house. Thanks for sharing this, Lena!
Ohh Debbie, that makes me so happy to hear and glad you did your own version of the recipe. I hope it becomes a staple in your home too.
This soup was so quick and easy! The leftovers were fantastic as well!! I used a mix of kale and spinach and reduced the chicken stock to 48oz instead of the 64 oz that was called for. I made it for dinner twice in the the last two weeks. It is so delicious and satisfying on a cold fall evening!! Definitely in the menu rotation for the winter.
that is so great to hear. thank you so much. Glad you loved it.
Absolutely love your creative idea with Keto Zuppa Toscana soup! As you know I made it a short while ago and it was lovely! Thx, Lena for sharing!
This keto version got me hooked!! Never thought cauliflower would taste so delicious 😋
So happy to hear that. Love that you made it your own. Happy cooking!
Love this soup! I’m not a fan of cauliflower so I added potatoes instead.
Still tasted soooo bomb!! Will be making again in the future.
Love this soup! What are the macronutrients per serving?
I love Zuppa Toscana and I’ve totally forgot about it since I started Keto 2 months ago. I can finally enjoy it again. With the cauliflower I didn’t even notice the potatoes being missing. From now on I’ll probably always use cauliflower instead of potatoes. I made this soup mostly for myself but big enough to share, like literally everyone in my family got seconds and thirds, it was that good. Thank you Lena for creating this amazing Keto soup, you are truly an amazing Chef.
I’ve been on the hunt for healthier versions of my favorite dishes and definitely scored by finding this recipe. You guys, this soup is so delicious, insanely easy to make and completely guilt-free! Thanks Lena for yet another fabulous recipe. ❤️
Best zuppa I’ve ever had/made! The roasted cauliflower is so so good and gives so much texture and flavor in the soup! Never making it with potatoes again. Thank you Lena for the awesome recipe 🙂 hubby even loved it and he’s not big on soups.
This was SO good. I’m in love with the roasted cauliflower, it brings in so much more flavor than potatoes and it’s keto, which I love. Added some Parmesan at the end and a bit more cream 😉 This is def a new staple 😋😋😋
Beyond AMAZING!! I was so excited for the leftovers. My kids loved it too! Adding it into our rotation!!
Love the addition of cauliflower instead of potatoes. So much healthier and the taste is good as well!
I’m too excited to try the cauliflower version.
Made it today! It was delicious and fast to make! I forgot to buy cauliflower so I used potatoes! First time making it and I’m in love!
I used beef broth and spinach instead because that’s just what I had on hand & added additional Italian sausage. Turned amazing thank you!