Keto Zuppa Toscana Recipe

Published on April 13th 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front close up shot of Keto Zuppa Toscana in a ceramic pot

With the cold comes soup season. And this Keto Zuppa Toscana Soup is perfect for chilly days - and nights. Crumbly sausage, crispy bacon, cauliflower, and fresh spinach are simmered in a soothing beef broth. Your tummy and taste buds will be delighted. What's more, this dish contains less than 8 grams of net carbs per serving. Serve with low-carb toast or your favorite low-carb flatbread.

Average: 5 (2 votes)
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Time & Serves

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
10 persons


  • 1 pound Italian sausage

  • 6 slices of Bacon, cut into pieces

  • 6 cups Beef Broth

  • 1 Medium Onion, diced

  • 4 cloves Garlic, minced

  • 1 medium Head Cauliflower, diced

  • 3/4 cup Heavy Whipping Cream

  • 4 cups Kale, chopped

  • 1/4 teaspoon Salt

  • 1/2 teaspoon Pepper


Add Italian sausage and bacon to a large Dutch oven over medium-high heat. Cook for about 10 minutes, until sausage is browned.

Add beef broth, onion, garlic, and cauliflower. Cook on medium heat covered for 15 minutes.

Add heavy cream, kale, salt, and pepper—Cook for 5 minutes.

Using a ladle, place soup in bowls. Serve with low-carb toast or low-carb flatbread.

Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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keto Zuppa Toscana, soup, recipe, crockpot, instant pot, slow cooker, turnips, low carb

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