All it takes is one simple substitution and you can enjoy this creamy bowl of comfort without any of the guilt. It’s loaded with bacon, sausage, cauliflower and kale or spinach, and is a total flavor bomb. Sound good? Read on… Our original Zuppa Toscana recipe is one of the most popular posts here on GypsyPlate. As we are trying to keep the carbs down before the big upcoming holiday blowouts, we decided to redo the recipe for our keto followers. This recipe is just as delicious and satisfying as the original. In fact, I can’t decide which I like better! Check out our collection of favorite Keto Recipes!
How to make Zuppa Toscana low carb
Simple… take out the potatoes! Seriously though, the potatoes do add bulk and act as a thickening agent, so we do need a replacement. Though some prefer to use turnips in place of the potatoes, I am going with cauliflower. That’s just my personal preference, either can work. In order to thicken the soup, I removed about half of the cauliflower after cooking and blended it, then returned it to the soup. Alternately, you can use ½ teaspoon xanthan gum to thicken the soup, if you wish. As this soup has bacon, sausage and cream, it’s also high in fat, which makes it even more keto friendly.
How many carbs are in Keto Zuppa Toscana?
One serving of this soup has nine total carbs. However, since three of those grams are fiber, a serving only has 6 grams of net carbs.
Ingredients for this low carb Zuppa Toscana
Meats – Bacon and Italian sausage.Veggies – Onions, cauliflower and kale or spinach.The broth – Chicken stock and heavy whipping cream.Seasonings – Garlic, thyme, oregano, red chili flakes, salt and pepper.
How to make this low carb soup
It’s really pretty simple, you’ll find exact directions in the recipe card at the bottom of the post. But the basic steps are:
What to serve with Keto Zuppa Toscana
This soup is a pretty hearty meal on it’s own. That being said, it pairs well with a fresh green salad or a keto friendly bread. You can check out our collection of favorite keto bread recipes.
Storing leftovers
This low carb Zuppa Toscana make great leftovers! As the flavors mingle together they just get accentuated. You can refrigerate this in an airtight container for 3-4 days. Just reheat on the stovetop, or microwave in a microwave safe dish. I don’t recommend freezing the final product, as the cream loses it’s texture. That being said, if you wish to freeze some, just separate it out before adding the cream. Freeze in an airtight container for up to 2-3 months. When reheating, just add the cream in then. So there you have it, your favorite Olive Garden soup in keto form. You’re going to love this recipe, I’m sure of it! Pin or bookmark this post for whenever the Zuppa craving hits. Share it with your keto friends and family. We bet they won’t have any complaints sipping away this keto dinner… It’s that delicious!! Oh, and be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up new recipes for you!
Keto Zuppa Toscana, in my Gypsy Bowl… enjoy!
Try these other great low carb keto recipes!Gorgonzola Portobello Steak SkilletMediterranean Zucchini BoatsCreamy Chicken SkilletParmesan Chicken MeatballsKeto Lettuce WrapsCreamy Pesto ChickenCrack Chicken
