Keto Zuppa Toscana Recipe

Our Keto Zuppa Toscana Recipe is not just a soup. It is a meal, in itself! Zuppa Toscana has been a copycat recipe for many bloggers as it is a well-known Olive Garden soup. Tuscan soup has to feature sausage and spinach in a creamy chicken broth. Our Keto Zuppa Toscana Recipe does just that and most importantly, it tastes great! This one is a real hearty soup with a flavor everyone will love. Just, no bread sticks!


We use hot Italian sausage in this recipe. You can use a sweeter Italian sausage, but the heat from the”hot” sausage is tempered by the cream and chicken stock. In fact, when combined with the bacon, it produces just the right amount of flavor. Try it once with crumbled hot sausage and we think you will see what we mean. We buy it in a bulk package and cook it in our best Dutch Oven. If you can only find hot sausage links, simply take off the casings and you will be fine.

Joanie likes to add cauliflower to her Keto Zuppa Toscana Recipe. As a result, she ends up with a perfect pasta-like substitute that will add vegetables and thicken the broth. In addition, the wilted spinach is healthy and adds to the presentation. Remember, it is a chicken broth based soup with just a bit of cream – a real taste of Tuscany.

Preparation Tips

The first preparation tip applies to both the sausage and the onion. Do not crumble or chop them too fine. You want chunks of each to show in your plated soup. This will add a lot to the taste, as well. The pictures will help you see what Joanie means. They are basically the size of the cauliflower bites. This is definitely a low-carb soup with the bacon fat and more added from the sausage.

A key tip is the timing of incorporating the spinach. Some people use Kale in the recipe, but we like Spinach. Joanie says it adds so much color and is so healthy. She takes the Keto Zuppa Toscana Soup off the heat when it is done and then drops in the spinach. Twelve ounces may seem like a lot when you first drop it in your stock pot, but it will wilt down quickly. It is delicious!

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If you like the combination of spinach, bacon, and cheese in your recipes, you may also want to try our Bacon Wrapped Stuffed Spinach. It is a great way to serve an elegant chicken dinner. You may also substitute spinach for the basil in our Keto Manicotti with Beef and Sausage. Or, change the filling on the manicotti recipe and use ricotta and spinach for a delicious vegetable pasta.

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Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven, 6.75 qt., Cerise
  • Wide loop handles provide a safe and comfortable grip
  • The wide base is great for browning meats on the stovetop before slow braising or roasting in the oven and sloped sides facilitate stirring

Keto Zuppa Toscana Recipe – A Soup That is Really a Meal!

Keto Zuppa Toscana Recipe is better than the Olive Garden version. No bread sticks, but this one is truly a meal in itself! If you are looking for a delicious soup for “pasta night” that will make you feel like you are dining in Tuscany, this is the recipe for you. It is definitely Tasty Low Carb!

Keto Zuppa Toscana Recipe

Recipe by Joanie and Chris
5.0 from 24 votes
Course: SoupsCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Keto Zuppa Toscana Recipe is really a meal in itself! So full of delicious Italian sausage, spinach, and cream!

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  • 16 ounces 454 g Italian hot sausage bulk variety, no casings

  • 5 slices 5 slices Bacon chopped

  • 1 1 White onion coarsely chopped

  • 7 cloves 7 cloves Garlic finely chopped

  • 6 cups 1.4 l Chicken broth organic

  • 2 stalks 2 stalks Cauliflower

  • 1 teaspoon 1 teaspoon Sea salt

  • 1/2 teaspoon 1/2 teaspoon Pepper

  • 12 ounces 340 g Spinach fresh

  • 1 cup 237 ml Heavy cream

  • Parmesan cheese shaved for garnish


  • Heat a large stock pot to medium-high heat. Place the chopped bacon in the heated pot. Sauté until crispy. About 5 minutes.
  • Add the Italian sausage. Sauté until browned. Use a wooden spoon to crumble the sausage into moderate chunks (not too fine). This should take about 5 minutes.
  • Reserve the meats and drain most of the fat from the pan. Reduce the heat to medium and sauté the onion chunks (not too fine) for 5 minutes. Add the chopped garlic and stir for about 2 minutes.
  • Add the chicken broth and chopped cauliflower. Salt and pepper goes in next. Simmer over medium heat for 10 minutes.
  • Add the meat back to the pot with the heavy cream. Stir and simmer for 5 minutes. Turn off the heat and remove the pot from the burner. Drop in the fresh spinach and cook off the heat until wilted (about 2 minutes).
  • Serve hot with a garnish of shaved parmesan.


Chef’s Notes

  • You can substitute regular Italian sausage in place of the Hot Italian Sausage. The hot sausage will add a lot of flavor

Nutrition Facts

  • Calories: 384.8kcal
  • Carbohydrates: 6g
  • Protein: 13.3g
  • Fat: 34.5g
  • Saturated Fat: 15.1g
  • Trans Fat: 0g
  • Cholesterol: 89.3mg
  • Sodium: 1492.8mg
  • Potassium: 501mg
  • Fiber: 1.3g
  • Sugar: 2.4g
  • Vitamin A: 4425IU
  • Vitamin C: 27.6mg
  • Calcium: 88.4mg
  • Iron: 2.3mg
Kitchen Basics Organic Free Range Chicken Stock, 32 fl oz
  • Organic, free-range chicken stock made with slow-simmered vegetables and herbs and spices
  • Package design is easy to pour and reseal for use again and again

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  1. Paula Ramos

    What is 2 stalks of cauliflower mean?

  2. Oh my goodness, so good! Joanie thank you for answering all my questions, this Soup is AMAZING! I made exactly as th the recipe except for doubling it. So flavorful and easy!

    • Joanie and Chris

      Your comment “made my day!” So, pleased that my recipe is a hit. The real pleasure is to hear that you try others and with the same result. Thanks . . . Joanie.

  3. Joanie thank you for your quick response, you’re so awesome! So I’m a novice so I apologize for all the questions. I guess what I’m asking is if I can’t find the bulk hot Italian Sausage or hot Itslian Sausage links is the roll of Jimmy Dean hot pork Sausage the same?
    Thank you!

  4. Hi Joanie, looking forward to making this, I know it will be fabulous! Quick question. I was wondering what you thought about using a bulk hot pork sausage like Jimmy Dean vs Johnsonville? Have you ever used it? Want to make sure I use the correct ingredients to have the best soup. Thanks in advance.

    • Joanie and Chris

      Actually I do use Johnsonville hot sausage links and just remove the casings. Our local market does have delicious bulk hot sausage, but Johnsonville is also great in the soup. We do have a link in the post to purchase Johnsonville and it is easy to remove the casings. You can see in the pictures, I do not crumble it so fine – we love a delicious taste of the sausage. Good luck and thank you for the comment . . . Joanie.

  5. Wondering what is the serving size?

    • Joanie and Chris

      Each serving is approximately 1 1/2 cups. It is a bit difficult to be exact since there are so many “goodies” in the soup. I hope you enjoy my recipe . . . Joanie.

  6. If you cut the recipe in half, do the nutrition facts get halved also?

    • Joanie and Chris

      The nutrition is based on one serving. The recipe yields approximately 8 servings. So, no, cutting the recipe in half will yield 4 servings but the nutrition for each serving would remain the same. Hope you enjoy my Zuppa Toscana Soup . . . Joanie.

  7. Cheryl Sabens

    My son and I made this together. He is 23 years old. It was fun and this was great. My favorite is your tortilla soup! But this was great for something different. I had a friends keto version of this recipe and there is no comparison. Yours is by far better!. Love your recipes. Still want to make more!

    • Joanie and Chris

      You are so kind, much appreciated! Zuppa Toscana recipes vary a lot on the Internet. I try to make mine, “Tasty.” If you like the Tortilla Soup, you really should try the Albóndigas Soup. You will have to purchase some dried Guajillo Peppers, but you will learn a new technique that will serve you well. And, it is not too hot. It is our favorite soup! Thanks for the comment . . . Joanie.

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