If you’re a fan of the rich, creamy, and hearty flavors of the classic Italian soup, Zuppa Toscana, but are looking for a low-carb version, you’re in the right place. This recipe for Low Carb Zuppa Toscana is not only delicious but also so easy to make and perfect for those following a ketogenic or low-carb diet.

This has been one of my favorite go-to meals when I need something quick & easy. It’s a one pot meal that only takes a few minutes to throw together and it makes a lot. I also love using frozen cauliflower because it’s very inexpensive, it’s already cut up for you and 2 16 oz. bags are the perfect amount for this recipe. You can definitely use fresh cauliflower, if you prefer.

If you like The Olive Garden’s Zuppa Toscana, there’s no way you’re not going to love this one, too!

Also, check out Crockpot Zuppa Toscana Recipe-Olive Garden Copycat

*This post may contain affiliate links, which means that if you buy a suggested product, I will earn a small commission, at no extra cost to you. For more information, see my disclosure page

Ingredients:

For this low carb Zuppa Toscana, you’ll need the following ingredients:

1 lb Italian sausage (mild or spicy, depending on your preference)
1 medium onion, diced
3 cloves garlic, minced (fresh or already minced is fine)
2 large bags (16 oz) frozen cauliflower florets
4 cups chicken broth (or bone broth for added nutrients)
2 cups heavy cream
2 cups kale, chopped (or 1 whole bunch. I never measure because we love kale.)
Salt and pepper to taste
Red pepper flakes (optional, for a bit of heat. I used just a couple of shakes.)
2 tablespoons olive oil (optional)

Preparing the Ingredients

Start by dicing the onion and mincing the garlic. You can also used the garlic that’s already minced (What I use).
Wash and chop the kale, removing the tough stems.

Cooking the Sausage

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the sausage and cook until it’s browned and cooked through. Drain any excess oil or fat.

In the same pot with the sausage, add the diced onion and the minced garlic and sauté until translucent, about 4-5 minutes.

Adding the Broth and Cauliflower

Pour in the chicken broth and add the frozen cauliflower florets. Bring the mixture to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 10-15 minutes.

Making the Soup Creamy

Once the cauliflower is tender, add the heavy cream to the pot. Stir to combine and let the soup simmer for another 5 minutes to heat through.

Final Touches

Add the chopped kale to the pot, and stir everything together and let it simmer for an additional 5 minutes, until the kale is wilted and tender.

Season the Soup

Taste the soup and season with salt, pepper, and red pepper flakes if desired.

Serving Suggestions

Serve this low-carb Zuppa Toscana hot, garnished with a sprinkle of Parmesan cheese, Colby Jack or mozzarella. This soup pairs wonderfully with a simple side salad or some low-carb garlic bread for a complete meal.

Tips for the Best Low-Carb Zuppa Toscana

Don’t Overcook the Cauliflower: Keep an eye on the cauliflower to ensure it doesn’t become too mushy. You want it to be tender but still slightly firm.

Adjust Seasonings to Taste: Feel free to adjust the amount of red pepper flakes or garlic to suit your taste preferences.

This low carb Zuppa Toscana is a delicious and comforting soup that’s perfect for any time of year. It’s creamy, hearty, and full of flavor, making it a great option for those on a low-carb or ketogenic diet. Enjoy!

Other recipes you may be interested:

Easy White Chicken Chili Recipe For Crockpot

How To Make A Healthy, Delicious Eggplant Parmesan

The Best Cheap And Easy Slow Cooker Meals

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Prep Time:10

Cook Time:25

Equipment

1 dutch oven or large pot

Ingredients

1 lb. Italian sausage (ground) Mild or spicy, depending on your preference
1 med. Onion
3 cloves Minced garlic
2 bags Frozen cauliflower (16 oz. each) Can also use fresh.
4 cups Chicken broth
2 cups Heavy whipping cream
2 cups Kale, chopped
Salt & pepper to taste
Red pepper flakes (optional)
1 tbsp Olive oil

Instructions

Start by dicing the onion and mincing the garlic. (You can also you pre-minced) Then, wash and chop the kale. Be sure to remove the tough stems.
In a large pot or dutch oven, heat a tbsp. of olive oil over med/high heat. Add the onions and garlic and saute for about a minute.
Add your sausage and brown until the meat is no longer pink. Once it's ready, you'll need to drain any excess oil.
Add 2 bags of cauliflower and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the cauliflower is tender.
Add the heavy whipping cream and stir to combine. Let the soup simmer for another 5 minutes to heat through.
Add the chopped kale to the pot and stir everything together. Let simmer and additional 5 minutes until the kale is wilted and tender.
Season with salt and pepper to taste. If you want to give your soup a little bit of a kick, you can add some red pepper flakes, if desired.
Garnish with parmesan, Colby jack or mozzerella cheese. Serve hot and enjoy!

Servings: 6

Author: Kimberly@Lovetofrugal