This keto Zuppa Toscana is easy to make, low in carbs, gluten-free, and absolutely delicious. It’s rich in Italian flavors with the perfect amount of heat and creaminess that everyone will enjoy. It’s the best Olive Garden copycat recipe!
It features a creamy chicken broth base, kale, aromatic Italian spices, and pumpkin. The star of the show in this keto Zuppa Toscana is the ground Italian sausage which gives the satiating fat and flavor to this perfection.
Keto Zuppa Toscana
Now, if you don’t know Zuppa Toscana, this is actually my (Michelle) favorite soup from that certain Italian chain with the unlimited breadsticks. That’s right, we’re talking a keto-friendly Olive Garden copycat here.
The original and inspiration for this keto version of Zuppa Toscana includes a creamy chicken broth, kale, Italian sausage, and potatoes.
The real twist is my keto version is better than the original!
Now just in case, you’re new here, I’m Michelle, Hilda’s daughter. Yes, the same Michelle of Michelle’s keto brownies, which if you haven’t tried you couldn’t be missing out more.
I’ve been working behind the scenes of the blog for a long time now and am starting to write some recipes of my own as well. But anyway, let’s get back to this savory keto-friendly copycat Zuppa Toscana.
Keto Copycat Zuppa Toscana
I recently visited Olive Garden and I had to have my favorite soup. I had to admit that even though it was nostalgic to taste the original after so long, it was actually disappointing.
Sometimes we build things up as this unattainable pedestal of food memory, I’m guilting of being very nostalgic and sacred with my food.
However, this wasn’t the case this time. The original doesn’t live up for a couple of simple reasons, food made at home from scratch tastes better than chain restaurant food.
Oh and also my version uses pumpkin instead of potato. It’s just a simple fact, pumpkin beats potato. But really you’re in for a treat here.
How to Make Keto Zuppa Toscana Soup
This keto Zuppa Toscana can be made a few different ways: stovetop, slow cooker, and even instant pot. It’s extremely easy and quick to put together whichever route you choose.
The Crockpot version takes a level of planning that I have to admit that I don’t usually have when it comes to cooking. Which is to say just the tiniest bit of planning. What can I say, I’m more of the open the fridge and let it “speak to me” kind of cook.
The stovetop version is straight forward and takes a bit longer than the Instant Pot but quicker than the slow cooker.
Choosing which method is truly a matter of preference and preparedness. There is no right or wrong but I prefer the stovetop way and you’ll the instructions in the recipe for this method.
But don’t worry, I’ll also explain how to make it in a Crockpot or Instant Pot below.
Keto Slow Cooker Zuppa Toscana
Making a low carb Zuppa Toscana in the slow cooker is super simple, you simply need to brown the ground Italian sausage with half of the spices, onions, and garlic on medium-high in a skillet then transfer to the crockpot. Add in the chicken broth, pumpkin, remaining spices, and salt.
Cook on low for 5 to 6 hours and continue with the rest of your day. Resist the urge to daydream about your soup. When you’re almost ready to serve, add in the kale and heavy cream, allow to cook for 5 to 10 minutes until the kale has mostly cooked.
Easy Keto Zuppa Toscana Instant Pot
To make this keto Italian soup in a pressure cooker, such as an Instant Pot, is quick and simple as well. You really can’t go wrong with making this keto soup.
You’ll start with browning the ground Italian sausage with half of the spices, onions, and garlic in either your Instant Pot if you have the sautee feature or in a skillet.
Then add in the broth, pumpkin, and the other half of the spices and salt. Set to manual, high pressure, and cook for 6 minutes.
I recommend you opt for a natural release versus a quick release of the pressure when it comes to something with a lot of liquid.
Once all of the steam has left and the floating valve has dropped, open up the Instant Pot and add in your kale and heavy cream. Let s
it for 5 minutes to allow the kale to cook down and then serve.
You see, it’s really simple any way you choose to cook it and best of all, always delicious!
What You’ll Need
The following is a list of materials and ingredients you’ll need to make your keto Zuppa Toscana:
- 4-quart pot with lid, or an Instant Pot, or a Crockpot
- Chicken stock or broth
- Ground Italian sausage
- Fresh pumpkin chunks
- Kale, chopped
- Heavy cream
- Italian seasoning
- Red pepper flakes
Is The Soup Freezer Friendly?
This soup is absolutely freezer friendly. In fact, you can freeze this soup for up to 3 months perfectly. I recommend you thaw the soup in the refrigerator overnight and then reheat the soup on the stovetop at medium-low heat.
If you’re a fan of soups you should also check out our other low carb, keto-friendly soups.
- Keto Chicken Taco Soup
- Keto Tomato Bacon Cheddar Soup
- Keto Cheeseburger Soup
- Keto Broccoli Cheese Slow Cooker Soup
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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- 1 lb ground Italian sausage
- 1 tablespoon minced garlic
- 1/2 white onion, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons salt
- 6 cups chicken stock or broth
- 1lb fresh pumpkin, chopped in 2" pieces
- 2 cups kale, chopped
- 3/4 cup heavy cream
- In a large pot, add in the ground sausage, half of the seasonings, minced garlic, and onion on medium-high heat.
- Cook until the sausage is browned and the onion is translucent.
- Next, add in the chicken broth, pumpkin, and remaining seasonings.
- Cook on medium-high for 20 to 30 minutes, until the pumpkin is tender.
- Add in the chopped kale and allow it to cook down for about 5 minutes.
- Lastly, stir in the heavy cream.
- Serve topped with parmesan and red pepper flakes (optional). Enjoy!
- Refrigerate leftovers for up to 3 days. Freeze for up to 3 months.
To make in a slow cooker, you simply need to brown the ground Italian sausage with half of the spices, onions, and garlic on medium-high in a skillet then transfer to the crockpot. Add in the chicken broth, pumpkin, remaining spices, and salt.
Cook on low for 5 to 6 hours, when you’re almost ready to serve, add in the kale and heavy cream, allow to cook for 5 to 10 minutes until the kale has mostly cooked.
To make in an Instant Pot, or any pressure cooker, you’ll start with browning the ground Italian sausage with half of the spices, onions, and garlic in either your Instant Pot if you have the sautee feature or in a skillet. Then add in the broth, pumpkin, and the other half of the spices and salt. Set to manual, high pressure, and cook for 6 minutes.
I recommend you opt for a natural release versus a quick release of the pressure when it comes to something with a lot of liquid. Once all of the steam has left and the floating valve has dropped, open up the Instant Pot and add in your kale and heavy cream. Let sit for 5 minutes to allow the kale to cook down and then serve.
** Note you can also substitute the fresh pumpkin for butternut squash or raw cauliflower florets.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 16.7gSaturated Fat: 6.4gCholesterol: 50mgSodium: 810mgCarbohydrates: 6.6gNet Carbohydrates: 4.9gFiber: 1.7gSugar: 2.2gProtein: 10.4g