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You’ll never guess the secret ingredient that is in this keto zuppa toscana soup! It tastes like potato, it looks like potato, it acts like potato… but this is low carb zuppa toscana, so we know it’s not potato. Can you guess what it is?
This recipe is based on my Italian sausage and kale soup, but that one doesn’t have a potato swap, which I thought was much needed for the best healthy zuppa toscana equivalent. Plus, in this version there’s an easy swap that makes it a whole30 zuppa toscana as well.
Keto zuppa toscana is a delicious and filling meal all by itself, but if you want a simple side and have room in your macros, try keto fathead dinner rolls, keto garlic bread, keto cheddar bay biscuits, or keto chaffles on the side.
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What Is Zuppa Toscana?
Zuppa toscana means “Tuscan soup”. In the U.S. today, probably the most popular rendition is the one from Olive Garden. The main ingredients in the classic version are sausage, onions, bacon, garlic, broth, cream, potatoes, and kale.
But if you’re low carb or just looking for a healthier version, you can totally make zuppa toscana at home yourself. For this keto zuppa toscana recipe, we’re swapping the potatoes for rutabagas!
Keto Zuppa Toscana Ingredients
This keto zuppa toscana copycat recipe is made with just 8 ingredients:
- Ground Italian sausage – Look for a pork sausage with minimal preservatives. You could also use turkey Italian sausage.
- Bacon – Make sure your bacon is sugar-free.
- Sweet onion – Sweet onion is best, but white or yellow will also work.
- Garlic – Use fresh or jarred garlic.
- Chicken broth – I like using free-range broth for best flavor.
- Rutabagas – This is the secret ingredient. Tastes like potatoes (especially in soup and dishes like roasted rutabaga)!
- Sea salt and black pepper
- Curly kale – Chop kale and discard any big chunks of stem.
- Heavy cream – But for paleo whole30 zuppa toscana, swap this with coconut cream instead.
How To Make Keto Zuppa Toscana Soup
- Brown sausage. In a large skillet, brown sausage and cook until cooked through. Drain any fat and set aside.
- Brown bacon. In a large dutch oven, brown bacon until cooked through and drain any fat.
- Saute aromatics. Add onions and garlic to dutch oven and saute for a few minutes.
- Simmer. Add chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer until rutabagas are tender.
- Add kale and sausage. Add chopped kale and cooked sausage to dutch oven and simmer for a few minutes until kale is tender.
- Make it creamy. Stir in heavy cream and heat through before serving.
Low Carb Zuppa Toscana FAQs
Can you eat zuppa toscana on keto?
No, traditional zuppa toscana is made with potatoes, which makes it not keto friendly. Many creamy soups are also thickened with flour, which adds carbs and gluten.
This version swaps out the potatoes and uses no flour. It’s thick and creamy without it.
How many carbs in keto zuppa toscana soup?
Each serving of this keto zuppa toscana soup has just 8.8 grams net carbs, and is filling enough for a whole meal.
Is zuppa toscana paleo?
No, most versions wouldn’t be paleo, as they are made with potatoes (gray area for paleo) and dairy.
In this paleo whole30 zuppa toscana version, we’re using rutabagas in place of the potatoes and you can easily swap the heavy cream for coconut cream.
If you have leftovers or want to meal prep, store the soup in the refrigerator for 3-4 days.
Can you freeze keto zuppa toscana?
Yes, you can freeze this soup for 2-3 months. However, for best results, leave out the cream until you are going to serve it.
Reheat the soup in the microwave or a saucepan, until hot.
More Keto Soup Recipes
If you like this low carb keto zuppa toscana soup recipe, you might also like some of these other keto soup recipes:
- Broccoli Cheese Soup – Made with just 5 ingredients, this is just like Panera’s!
- Keto Chili – The most popular soup recipe on Wholesome Yum! Add your favorite toppings.
- Chicken Pot Pie Soup – All the comfort of a pot pie, but in soup form. It’s so creamy!
- Stuffed Pepper Soup – Make this cozy and veggie-packed soup that’s ready in just 30 minutes.
Tools To Make Whole30 Zuppa Toscana
Tap the links below to see the items used to make this recipe.
- Dutch Oven – This dutch oven is perfect for browning meats and making everything from braises to soups and stews.
- Souper Cubes – Easily freeze leftover dairy-free zuppa toscana in these silicone cubes that make storing perfect portions easy.
Keto Zuppa Toscana Soup Recipe
Keto Zuppa Toscana Soup Recipe
This easy, low carb keto zuppa toscana soup recipe has a secret ingredient that's just like potatoes! Plus, it's rich and creamy, with just 10 minutes active prep time.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large skillet over medium-high heat, brown sausage for about 7-9 minutes, until cooked through. Drain any fat from the pan and set sausage aside.
In a large dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes, until cooked through. Drain any fat from dutch oven.
Add the onions and garlic and saute for 3-5 minutes.
Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 12-15 minutes, until rutabagas are tender.
Add the chopped kale and return the sausage to the pan. Simmer for 2-3 minutes, until kale is tender.
Add the heavy cream and heat through.
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Serving size: 1 cup
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This is delicious; however, I will use less coconut cream the next time as the soup seemed too sweet.
My local grocery store (unfortunately) did not have rutabaga so I used cauliflower instead. I also swapped out the chicken broth for veggie broth and it was delicious! Everyone raved and couldn’t believe the recipe was this simple!
Loved this recipe! Very good flavor, hearty, creamy, veggies, a little bit of everything. The hardest part was chopping the rutabaga, but it was worth it. Buying a really good Italian sausage was also worth it, and I think I could have left out the bacon. Next time I’m going to double the kale and put in more rutabaga..
I had a luncheon at my house Saturday and one of the ladies mistook the rutabagas for potatoes. Everyone just raved about how delicious the soup was. It was very impressive! This is my favorite soup on Wholesome yum! I made it exactly as the recipe suggested and it turned out great! Absolutely delicious!
I could not find any rutabagas so I used turnips. I am growing some rutabagas so I can try this recipe. It tastes good with turnips so I can’s wait to try rutabagas.
This recipe sounds wonderful. My husband is on blood thinners and can’t have kale. Can you recommend a substitute?
Thanks so much,
Wholesome Yum D0
Hi Lona, You could use collard greens or spinach as a substitute for kale.
I use romaine lettuce but don’t cook it as long as u would the kale. That will solve your husband’s issue.
I love this soup …I use hot Italian sausage or add some crushed red pepper. I have never seen it with bacon but I am sure it would be good. I make it with cauliflower added at the end so it is not mushy!! It is great instead of potatoes. I love your recipes.
I’ve never used Rutabagas before. Any tips on prepping them? Do you peel them?
Wholesome Yum D0
Hi Dawn, Yes you peel the rutabaga before cutting it into cubes.
Cheryl D Ranum0
Best soup ever
I’m a huge fan of Zuppa Toscana but it is so carb laden. Made your version yesterday WOW . It to me was way better than the original recipe. Rich and cream and packed with flavor.
My hubby and son are so fussy, I was sure they wouldn’t like it. They proved me wrong, they both went back for seconds LOL.
I could eat this soup all year long!! Love it so much! It has tons of flavor!
The flavor is wonderful!! This is one of my favorite soups. Always so rich & comforting!
This recipe was so delicious!