Keto Zuppa Toscana Soup is packed with flavor from crispy bacon, Italian Sausage, spinach and tender cauliflower all in a rich, creamy broth.
Our Keto Zuppa Toscana Recipe is not just soup. It is a meal, in itself! Zuppa Toscana has been a copycat recipe for many bloggers as it is a well-known Olive Garden soup. Tuscan soup has to feature sausage and spinach in a creamy chicken broth. Our Keto Zuppa Toscana Recipe does just that and most importantly, it tastes great! This one is a real hearty soup with a flavor everyone will love. Just, no breadsticks!
- 1 pound ground Italian sausage
- 1/2 teaspoon crushed red pepper
- 6 slices bacon, cut into pieces
- 1/2 medium onion, diced
- 3 to 4 garlic minced
- 8 cups chicken broth
- 4 cups cauliflower florets
- 1 cup heavy cream
- 5 cups fresh spinach
- (optional) 1/2 to 1 teaspoon xanthan gum
Cook the Italian sausage and red pepper flakes in a stock pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan and set aside. The purpose of removing the sausage is so that you aren’t boiling it in broth.
Add the bacon and cook until crispy. Remove from pan.
Add the onions and garlic the same time in the pan; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork-tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened, or take a cup of the soup and blend and add it back to the soup. You can top with grated Parmesan if desired.