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Zuppa Toscana Keto Soup (Olive Garden Copycat Recipe)

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  Published on July 13th, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
keto soup
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This keto soup recipe is a twist on the classic Zuppa Toscana soup from Olive Garden. To reduce carbs, instead of potatoes, this recipe uses cauliflower. The combination of Italian sausage, bacon, heavy cream, beef broth, and kale make it not only a delicious keto soup, but also one packed full of protein, healthy fats, and micronutrients! This keto soup recipe is perfect for meal prep or for a warm dish for the whole family to enjoy!

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Nutrition Facts

Servings 6

7.1g
Net Carbs

Amount Per Serving
Calories 346
% Daily Value *
Total Fat 23g36%
Total Carbohydrate 9.4g4%
Dietary Fiber 2.3g10%
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 ½ medium white onion, chopped
 1 kale bundle, stems removed and chopped

Directions

1

Add the chopped bacon, sausage, chopped onion and garlic to a medium skillet and cook over medium-high heat until the sausage is cooked through.

2

Add the cooked meat mixture, bone broth and cauliflower florets to a large pot.

3

Cover and cook over medium heat for 20 minutes, stirring occasionally, until the cauliflower should become tender. If needed, continue to cook, covered, until the cauliflower is tender to your liking.

4

Stir-in the heavy cream until completely combined.

5

Lastly, add the kale and cook until wilted. Season with salt and pepper, to taste.

6

Serve your keto soup with the shaved Parmesan cheese on top and enjoy!

Ingredients

Ingredients

Ingredients
 ½ medium white onion, chopped
 1 kale bundle, stems removed and chopped

Directions

Directions

1

Add the chopped bacon, sausage, chopped onion and garlic to a medium skillet and cook over medium-high heat until the sausage is cooked through.

2

Add the cooked meat mixture, bone broth and cauliflower florets to a large pot.

3

Cover and cook over medium heat for 20 minutes, stirring occasionally, until the cauliflower should become tender. If needed, continue to cook, covered, until the cauliflower is tender to your liking.

4

Stir-in the heavy cream until completely combined.

5

Lastly, add the kale and cook until wilted. Season with salt and pepper, to taste.

6

Serve your keto soup with the shaved Parmesan cheese on top and enjoy!

Zuppa Toscana Keto Soup (Olive Garden Copycat Recipe)
At ketogenic.com, we are committed to supporting, inspiring, and educating people on the benefits of living a ketogenic lifestyle. We do this by bringing together the top researchers, practitioners, and thought-leaders who provide resources, experience, and awareness associated around the Ketogenic diet. Utilizing the latest cutting-edge research along with practical experience, the team at ketogenic.com aims to foster awareness, understanding, and connectedness in helping others optimize their life on a ketogenic diet.

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