Kirbie's Cravings

Low Carb Zuppa Toscana

An easy, low carb version of flavorful, creamy Tuscan soup. This version of zuppa toscana tastes a lot like the version served at Olive Garden.

overhead photo of bowls of soup
After an unusually warm week, this week it’s back to chilly temperatures, so I’ve been craving soup. And after a weekend of overindulging on carbs, I wanted something low carb. So I made a low carb version of one of my favorite soups.

It’s been many years since I’ve eaten at Olive Garden, but I still remember having my first taste of zuppa toscana there. It’s remained a favorite in my house and I love how easy it is to prepare.
close-up photo of a spoonful of soup

Low Carb Substitutes

  • Most of the soup ingredients are already low carb. The only big change is having to replace the potatoes. I substituted the potatoes with cubes of cauliflower. Not only are they similar in appearance, but the cauliflower also absorbs the flavors of the soup, much like potatoes.
  • Instead of serving the soup with toasted bread, I recommend serving it with my easy low carb biscuits or keto garlic breadsticks. The biscuits are super easy to make, but if you want a true soup and breadsticks experience like at Olive Garden, then the garlic breadsticks are a great low carb breadstick substitute.


  • Italian Sausage
  • Onion
  • Chicken Broth
  • Cauliflower
  • Salt
  • Red Pepper Flakes
  • Cauliflower
  • Heavy Cream
  • Kale

photo of a spoon and a bowl of soup

Low Carb Zuppa Toscana

Servings: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Soup
Cuisine: Italian
An easy, low carb version of this flavorful Tuscan soup.


  • 1/2 lb ground Italian pork sausage
  • 1/2 small onion finely diced
  • 4 cups chicken broth
  • 2 cups cubed cauliflower
  • 1 tbsp red pepper flakes
  • salt to taste
  • 1/3 cup heavy cream
  • 2 cups chopped kale


  • Bring a large soup pot to medium heat. Cook and crumble sausage in pot until it is fully cooked. Remove sausage and set aside. Drain out oil but leave behind about 1 tbsp. Add in diced onions and cook until soft and translucent.
  • Add in broth and bring soup to a simmer. Add in cauliflower and sausage and cook until cauliflower is soft. Add in red pepper flakes and season with salt. Add in heavy cream. Taste and adjust seasoning as needed.
  • Add in kale and cook until kale is just tender. Remove soup from heat. Serve soup while still warm.


  • I like serving my soup with low carb biscuits or keto garlic breadsticks.
  • If you are looking to reduce calories, you can substitute pork sausage with turkey or chicken sausage.
  • If you would like to make the soup creamier, you can add a little more heavy cream.
  • If you prefer a less spicy soup, reduce the amount of red pepper flakes added and use a mild Italian sausage.
  • If you don't like kale, you can substitute with spinach.


Serving: 0.125of recipe, Calories: 170kcal, Carbohydrates: 5g, Protein: 8g, Fat: 14g, Saturated Fat: 6g, Sodium: 277mg, Potassium: 364mg, Fiber: 1g, Sugar: 1g, NET CARBS: 4g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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2 comments on “Low Carb Zuppa Toscana”

  1. Hi, what do you consider a serving? Is it 1 cup? 2 cups? I’m always confused in that regard about lots of recipes. Thanks.

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