Keto Zuppa Toscana Soup: Rich, Creamy & Low Carb

If you’re looking for a hearty, flavorful soup that feels indulgent but keeps carbs low, this Keto Zuppa Toscana Soup is your answer.

Inspired by the classic Italian recipe, this version skips the potatoes but retains all the essential warmth and richness. Specifically, it features savory hot Italian sausage, tender kale, and a luscious creamy broth. 

Ultimately, the combination of sun-dried tomatoes and fragrant garlic ensures this low carb Zuppa Toscana is the perfect comforting meal for any day of the week.

Ingredients for a Classic Keto Soup

Main Components:

• 1 lb Hot Italian or turkey sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, leaves stripped and chopped
• 1/2 cup sun-dried tomatoes, drained and chopped

Broth and Cream:

• 6 cups chicken broth
• 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Fresh chopped parsley for garnish

Seasoning:

• 1 tsp dried oregano or italian seasoning
• Salt and pepper to taste

How to Make Keto Zuppa Toscana Soup

This soup comes together quickly using one large stockpot, making it an ideal choice for fast weeknight cooking.

1. Building the Flavor Base

This initial phase ensures the sausage and aromatics are perfectly sautéed to build a deep, foundational flavor for the broth.

1. Brown the Sausage: In a large stockpot, under medium high heat, add your sausage and cook until brown. Use a spoon to break up the meat into crumbles as it cooks.
2. Sauté Aromatics: Add your diced onion and sauté with your sausage until translucent.
3. Add Garlic and Tomatoes: Add your garlic and sun dried tomatoes and sauté for about one minute until fragrant.

2. Simmering and Finishing the Soup

The next steps transition to simmering and finishing the soup with the tender greens and creamy elements.

1. Add Broth and Seasonings: Add your seasonings – salt, pepper and Italian seasoning and add your chicken broth. Stir well to combine all the delicious flavor particles from the bottom of the pot.
2. Simmer and Add Kale: Bring your soup to a low simmer and add your kale and Parmesan cheese. Let the soup simmer for a few minutes until the kale softens slightly but still retains a nice bite.
3. Finish with Cream: Add your heavy cream and mix for 2-3 minutes. Do not let the soup boil vigorously once the cream is added.
4. Serve: Serve and garnish with parsley!

Recipe Notes and Serving Suggestions

• Kale Preparation: To avoid bitter or chewy bits, be sure to use only the leaves of the kale and discard the tough central stems before chopping. Furthermore, if you prefer softer kale, add it earlier in the simmering process.
• Sausage Selection: Using hot Italian sausage is highly recommended as it provides the traditional spice needed to balance the heavy cream. If you use turkey sausage, you may want to add a pinch of red pepper flakes for heat.
• Low-Carb Thickening: Since this recipe omits the high-carb potatoes often found in Zuppa Toscana, the heavy cream and Parmesan are responsible for the rich body of the soup. To summarize, make sure the cream is added last and only simmered gently.
• Serving Suggestions: Serve this hearty keto creamy kale soup with a side of low-carb garlic bread or a simple green salad dressed with olive oil and vinegar.