Go Back
+ servings
keto zuppa toscana soup recipe in a bowl with chaffles in the background
Print Recipe
5 from 7 votes

Keto Zuppa Toscana Soup

Tender chunks of spicy sausage and lots of fiber-rich kale are in this tasty soup that's a riff on a classic.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Soups & Stews
Cuisine: Italian
Keyword: keto soup, toscana, zuppa toscana
Servings: 6 servings
Calories: 467kcal
Author: Chef Jenn


  • 6 slices bacon chopped
  • 1 pound hot italian sausage casings removed
  • 2 cloves garlic minced
  • 1/2 cup onion diced
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 4 cups kale stem removed and roughly chopped
  • 1 turnip peeled and sliced or diced
  • 1 cup heavy whipping cream
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper


  • Fry the chopped bacon until crisp. Set it aside leaving the bacon fat in the pan.
  • Fry the sausage after the casings have been removed. Chop them up as you cook them. When they are no longer pink, add the onion and sautee another 4-5 minutes or until soft and translucent. Add the garlic for the last minute of cooking.
  • Add the chicken broth and water to the pot. Then add the chopped kale and simmer, covered, for 20 minutes.
  • Add the turnip and cook an additional 2-3 minutes or until tender.
  • Add the heavy whipping cream and heat through. Adjust the salt and pepper and serve!


Serving: 1.25cups | Calories: 467kcal | Carbohydrates: 10g | Protein: 17g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 845mg | Potassium: 639mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5046IU | Vitamin C: 61mg | Calcium: 127mg | Iron: 2mg | Net Carbohydrates: 9g