Low-Carb, Pork-Free Zuppa Toscana

Low Carb Easy Zuppa Toscana

For those nights where you’re craving soup, Italian, and comfort food all at once.

The boyfriend has been battling some serious sinus symptoms lately. Now, he’s not fully low-carb, but he enjoys the ketogenic recipes I create and is willing to try each recipe at least once. One caveat–he doesn’t eat pork (I know, how does a bacon lover date such a man? But we manage with the ideology of ‘more bacon for me!’). 

When he mentioned symptoms of stuffy nose and sore throat, I knew soup would be perfect on the menu. I thought back to a big warm bowl of Olive Garden’s ever-famous Zuppa Toscana, and how the hint of spice always helps when I’m not feeling 100%. But how to keto-fy it without the potatoes and without pork?

After searching several recipes and using my own cooking knowledge of “good fats” swaps, I came up with the below recipe. Because turkey is much leaner than pork, I’ve added in some butter to keep the fat contents up and make this soup stay hearty.

Instead of potatoes, we’re going to use cauliflower here–a classic substitute for any potato need in a low carb meal. I saw recipes with summer squash, but that can get mushy, and although radishes may also be a good sub, I was going for as quick and easy of a recipe as possible.

I do hope you enjoy, and let me know how it turns out! I’d love to hear your feedback. Bon appetit!

Ingredients (makes 4 servings):

1 small onion (about 3/4 cup), diced

1/2 lb spicy turkey sausage (2 links)

1-quart water

2 minced garlic cloves

1 chicken bouillon cube

2 cups cauliflower (chopped into bite-size pieces)

2 1/2 cups kale (torn into bite size pieces)

1 cup heavy whipping cream

2 tbsp butter

Parmesan Reggiano (for garnish)

dash of crushed red pepper flakes

salt and pepper to taste


Take the sausage out of the casings and cook in a skillet over medium heat until done. Put on the back burner to cool.

While sausage cooks, place onions in a medium stew pot and cook on medium until clear and tender.

Add in garlic and cook for a minute, until onions starting to brown and garlic fragrant.

Add water and bouillon cube to the pot and turn heat to medium-high.

After the bouillion cube dissolves and the water is simmering, add in the butter, the sausage, then finally the cauliflower.

Cook for 10-15 minutes until cauliflower is tender and breaks easily with serving spoon.

Add heavy cream and red pepper flakes.

Add kale, stir, and simmer for 5-10 minutes.

Serve in bowls with saucers; topped with freshly grated parmesan.

Nutrition Facts per Serving (this may vary based on specific brands): 393 CALS, 34.2g FAT, 8.8g CARBS, 2.4g FIBER, 6.4g NET CARBS, 14.2g PROTEIN


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