Keto Zuppa Toscana Soup (A Copycat, No Potatoes)

This is a copycat of a well-known Italian restaurant chain classic, and I could genuinely eat it for days straight. Keto zuppa toscana soup is rich, chunky, and loaded with spicy sausage and fiber-rich kale.

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Turnips take the place of the traditional potatoes here, so you still get plenty of chunky, satisfying texture without the carbs.

Chef Jenn’s Take on Zuppa Toscana Soup

Kale needs real simmer time to get tender, unless you are using baby kale. Do not rush this step, or it stays tough and fibrous.

Fry the bacon first, set it aside, and keep the fat in the pot. Fry the sausage in that bacon fat, casings removed and chopped as it cooks, until no longer pink. Add the onion and sautee until soft and translucent, about 4 to 5 minutes, adding garlic for just the last minute. Add the broth, water, and chopped kale, then simmer covered for 20 minutes. Add the turnip and cook another 2 to 3 minutes, until tender. Add the cream and heat through, then season to taste.

If using regular kale rather than baby kale, wash it thoroughly first, those curly leaves hide dirt and bugs. Fold each leaf in half lengthwise at the stem, cut away the woody stem with a sharp knife, and roughly chop what’s left.

A pinch of red pepper flakes adds heat if you want it. Save the crispy bacon as a garnish if you prefer instead of stirring it back in, and a sprinkle of Parmesan on top is a nice finishing touch.

What You’ll Love About Zuppa Toscana Soup

• Hearty and low-carb enough to be a full meal on its own.
• Rich, chunky, and loaded with spicy sausage and fiber-rich kale.
• Turnips swap in for potatoes, so you still get real chunky texture.

Ingredients

• Bacon – Chopped.
• Hot Italian sausage – Casings removed. Check the label for starchy fillers.
• Onion and garlic – Diced and minced.
• Chicken broth – Homemade bone broth adds real depth, or use low-sodium store-bought.
• Water – Combined with the broth.
• Kale – Fresh, stems removed and roughly chopped. Baby kale needs no extra prep.
• Turnip – Peeled and sliced or diced, standing in for the traditional potatoes.
• Heavy whipping cream – Full fat.
• Parmesan cheese – Optional, for topping.

How to Make Zuppa Toscana Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Fry the chopped bacon until crisp. Set it aside, leaving the bacon fat in the pot.

Fry the sausage in the bacon fat, chopping it as it cooks, until no longer pink. Add the onion and sautee 4 to 5 minutes, until soft and translucent. Add the garlic for the last minute.

Add the chicken broth and water to the pot, then add the chopped kale. Simmer, covered, for 20 minutes.

Add the turnip and cook an additional 2 to 3 minutes, until tender. Add the heavy whipping cream and heat through. Adjust the salt and pepper and serve.

Make It A Meal

This is hearty enough to be a full meal on its own, nibble on a crispy chaffle instead of bread, or dig into a bowl of your favorite keto veggies alongside it.

For more soups, Beef Pot Roast Soup, Beefy Minestrone Soup, and Wonton Soup are all worth adding to the rotation.

Storage

This freezes beautifully. Package in freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight or in the microwave, then reheat in the microwave or on the stovetop.

Frequently Asked questions