Keto Zuppa Toscana is a rich, comforting soup made with ground Italian sausage, bacon, and a variety of vegetables in a creamy broth. It’s simple to prepare and perfect for a low-carb or keto meal plan.
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If you enjoy hearty soups, add this Zuppa Toscana to your regular rotation—it’s flavorful, satisfying, and easy to make.
Why You’ll Love Keto Zuppa Toscana Soup
- Loaded with vegetables: Onion, garlic, red bell pepper, zucchini, and kale give this soup texture and flavor without adding many carbs.
- Very filling: Ground Italian sausage, bacon, and heavy cream make each bowl rich and satisfying.
- Keto-friendly: At about 6g net carbs per serving, this recipe fits well into low-carb and ketogenic meal plans.
Ingredients Needed to Make This Low Carb Zuppa Toscana Recipe
Exact ingredient amounts are listed in the recipe card below.
- Ground Italian sausage
- Bacon
- Butter
- White onion
- Garlic
- Red bell pepper
- Zucchini
- Kale
- Chicken broth
- Heavy whipping cream
- Salt
- Pepper
How to Make Keto Zuppa Toscana (Quick Overview)
This overview highlights the main steps. For exact measurements and full details, see the recipe card at the bottom of the post.
Start by browning the ground Italian sausage in a large soup pot, then remove it with a slotted spoon and set it aside.
TIP: Use mild or hot Italian sausage depending on how much spice you prefer.
Cook the bacon in the remaining sausage grease, then transfer it to a plate. Drain excess fat from the pot, add butter, and sauté the diced onion until translucent. Add minced garlic, chopped red pepper, and chopped zucchini, and cook for about 4 minutes.
TIP: If you prefer, you can skip adding butter and sauté the vegetables in the sausage and bacon fat for extra flavor.
Stir in chicken broth, heavy whipping cream, salt, and pepper, then return the cooked sausage to the pot and add the kale. Bring the soup to a gentle simmer and cook for about 5 minutes, until the kale has softened and the soup is heated through.
Remove the pot from the heat, crumble the cooked bacon, and either stir it into the soup or use it as a garnish for each bowl.
This soup is hearty enough to stand alone, but it also pairs well with low-carb sides like garlic bread or roasted vegetables.
More Keto Italian Recipes
If you like this Zuppa Toscana, try other low-carb Italian dishes for easy weeknight dinners or meal prep.
- Keto chicken parmesan casserole
- Chicken alfredo soup
- Low-carb chicken alfredo casserole
- Gluten-free, sugar-free meatballs
- Italian sausage-style meatball casserole
- Low-carb garlic bread as the ideal side
Nutrition Facts for This Easy Zuppa Toscana Soup Recipe
Per serving (recipe yields 8 servings):
- 541 calories
- 49 g fat
- 17 g protein
- 6 g net carbs
More Keto Soup and Chili Recipes
If you enjoy Zuppa Toscana, these other keto soups and chilis are worth trying for variety and comfort.
- Classic homemade keto chili
- Keto white chicken chili with a creamy texture
- Low-carb cheeseburger soup
- Chicken enchilada soup adapted for low carbs
- Keto mushroom soup with Parmesan and ground turkey
- Beef and cabbage soup with hamburger for extra richness
- Low-carb chicken noodle soup using a keto-friendly noodle substitute
- A low-carb vegetable soup featuring a variety of lower-carb vegetables
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Keto Zuppa Toscana Soup
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Ingredients
- 1 1/2 lbs ground Italian sausage
- 6 strips bacon
- 4 tbsp butter
- 1 small white onion diced
- 3 garlic cloves minced
- 1 medium red bell pepper chopped
- 2 small zucchini chopped
- 6 cups chicken broth
- 2 cups heavy whipping cream
- 1 1/2 tsp salt
- 1 tsp pepper
- 3 cups kale chopped or torn into bite-sized pieces
Instructions
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In a large soup pot, sauté the Italian sausage until cooked through. Remove the sausage with a slotted spoon and set aside.
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In the remaining sausage grease, cook the bacon until crisp. Transfer to a plate.
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Drain excess fat from the pot, then add butter and sauté the onion until translucent.
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Add minced garlic, chopped red pepper, and chopped zucchini. Sauté for about 4 minutes.
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Pour in chicken broth and heavy cream, then add salt, pepper, the cooked sausage, and the kale. Bring to a simmer and cook for about 5 minutes, until the kale is tender and the soup is heated through.
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Remove from heat, crumble the bacon, and stir it into the soup or use it as a garnish.
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Serve warm and enjoy.
Notes
- Butter adds a nice flavor, but you can sauté the vegetables in the reserved sausage and bacon fat instead if you prefer.
Calories from Fat 441
Nutrition Disclaimer
Nutrition facts are provided as an estimate and may vary depending on ingredients and brands used. Sugar alcohols, if applicable, have already been removed from the total carb count.