Zuppa Toscana has been a long-time menu preferred at Olive Garden. The restaurant version features a creamy broth made with spicy Italian sausage, fresh kale, and russet potatoes. Unhappily, those potatoes make this soup off-limits for anyone eating keto. Just one bowl could be enough to potentially knock you out of ketosis!
Luckily, Olive Garden’s Zuppa Toscana recipe is simply adapted for a ketogenic diet. It’s an easy matter of swapping out those starchy potatoes for cauliflower! Today, we’re sharing our keto Toscana soup recipe, and it’s so flavorful, you won’t even miss the carbs – we promise!
It’s completely possible to adapt this recipe for the Crock-Pot! First, brown the meat with the onions and garlic, then place the browned ingredients inside the slow cooker along with the water, the broth, and the cauliflower. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours. Stir in the kale and cream at the very end of your cooking time and serve hot. Easy-peasy!
keto Toscana Soup
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or more to taste
- 1 head cauliflower, cut into florets
- 16 oz. chicken broth
- 1 quart water
- 1 teaspoon chicken bouillon (if desired for extra flavor)
- 3 cups kale or Swiss chard, chopped
- 1 cup heavy cream
First, In a soup pot on the stove, crumble and brown sausage over medium-high heat.
Then add onion and garlic and cook until translucent. Season with salt, pepper, and red pepper flakes.
After Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon, if desired.
Then Cook on middle heat until cauliflower is tender, about 15-20 minutes.
Finally, reduce heat to low and sprinkle in chopped kale. Pour in cream and stir well. Serve hot.
Yield: 6 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 382.7, Total Carbohydrates: 9.1g, Fiber: 2.6g, Sugar Alcohols: .1g, Net Carbohydrates: 6.4g, Total Fat: 30.6g, Protein: 17.5g