If you love Zuppa Toscana but you’re keeping things keto, the potatoes are usually the deal-breaker. This creamy keto Zuppa Toscana soup without potatoes keeps the cozy, restaurant-style vibe—savory sausage, tender greens, garlicky broth, and that silky cream finish—without the carb crash.
Instead of potatoes, we’re using cauliflower (and a little smart technique) to get that hearty, spoonable texture you’re craving. It’s weeknight-easy, meal-prep friendly, and tastes even better the next day.
Why You’ll Love This
It’s rich and comforting like the classic, but lighter and fully keto: big flavor from Italian sausage and bacon, a creamy broth that doesn’t feel heavy, and a satisfying “potato-ish” bite from cauliflower that makes the bowl feel complete.
Ingredients
- 6 slices bacon, chopped
- 1 lb Italian sausage (spicy or mild), casings removed if needed
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium if you prefer)
- 3 cups cauliflower florets (fresh or frozen)
- 1/2 tsp crushed red pepper flakes (optional, to taste)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup heavy cream
- 3–4 cups kale, chopped (stems removed) or baby kale
- 1/2 cup grated Parmesan, plus more for serving (optional but highly recommended)
- 1–2 tbsp lemon juice (optional, for brightness at the end)
How to Make It
- Crisp the bacon: In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of drippings in the pot (discard extra if there’s a lot).
- Brown the sausage: Add sausage to the pot. Cook, breaking it up, until browned and mostly cooked through (about 6–8 minutes). If there’s excess grease, spoon off a bit so the soup doesn’t feel oily.
- Sauté aromatics: Add diced onion to the sausage and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
- Add broth and cauliflower: Pour in chicken broth, scraping up any browned bits from the bottom. Add cauliflower florets, red pepper flakes (if using), salt, and black pepper.
- Simmer: Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until the cauliflower is very tender.
- Thicken (optional but amazing): For a thicker, “potato-soup” feel, use an immersion blender to blend just a portion of the soup (about 10–20 seconds). You want it creamy but still chunky. No immersion blender? Scoop out about 1 cup of cauliflower/broth, blend, then stir it back in.
- Make it creamy: Lower heat to medium-low and stir in heavy cream and Parmesan. Let it warm through for 2–3 minutes (avoid a hard boil once the cream is in).
- Add the kale: Stir in kale and cook 2–4 minutes until wilted and tender, depending on how you like your greens.
- Finish and serve: Taste and adjust seasoning. Add lemon juice if you want a little lift. Serve topped with crispy bacon and extra Parmesan.
Tips for the Best Results
- Use good sausage: This soup is simple, so the sausage carries a lot of flavor. Go for a brand you actually like.
- Don’t skip the partial blend: Blending a bit of cauliflower gives you that “potato body” without any starches.
- Keep the cream gentle: After adding heavy cream, avoid boiling hard to keep the texture smooth.
- Kale timing matters: Add it at the end so it stays vibrant and doesn’t turn swampy.
- Salt in layers: Bacon, sausage, broth, and Parmesan all bring salt. Start with less, then adjust after the cheese goes in.
- Want it thicker? Simmer a few extra minutes after blending, or add a touch more Parmesan.
Variations
- Dairy-light (still keto): Swap heavy cream for full-fat coconut milk for a different vibe (it’s subtle with the sausage, but you’ll notice it).
- Extra hearty: Add sliced mushrooms with the onions for more bulk and umami.
- More “potato-like” chunks: Cut cauliflower into larger florets and simmer until tender but not falling apart.
- Spinach instead of kale: Stir in 3–4 cups baby spinach at the end; it wilts in about 60 seconds.
- Spice control: Use spicy Italian sausage plus red pepper flakes for heat, or keep both mild for a family-friendly bowl.
- Cheese boost: Add a small handful of shredded mozzarella for extra creaminess (stir until melted).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in 30–45 second bursts, stirring between rounds. If it thickens in the fridge, add a splash of broth or water to loosen it back up.
FAQ
Will cauliflower really replace the potatoes in Zuppa Toscana?
Yes—especially if you simmer it until very tender and blend a small portion of the soup. Cauliflower won’t taste like potatoes, but it gives the same cozy, hearty texture and makes the soup feel filling without the carbs.
How do I keep the soup creamy without it curdling?
Add the heavy cream after you reduce the heat to medium-low, and don’t let the soup boil aggressively once the cream is in. Gentle heat keeps the texture smooth and velvety.
Can I make this creamy keto Zuppa Toscana soup without potatoes in a slow cooker?
You can. Cook bacon and sausage on the stovetop first, then add them to the slow cooker with onion, garlic, broth, and cauliflower. Cook on low for 5–6 hours or high for 2–3 hours, then stir in cream, Parmesan, and kale for the last 15–20 minutes. Blend a portion at the end if you want it thicker.
What’s the best kale to use, and do I need to remove the stems?
Lacinato (dino) kale is extra tender, but curly kale works great too. If you’re using curly kale, removing the stems is worth it for a softer bite. Baby kale is the easiest—no prep and it wilts quickly.
How can I make it even lower carb?
It’s already keto-friendly, but you can keep carbs extra low by using less onion (or swapping in a few sliced green onions at the end), choosing a sausage with no added sugar, and skipping any optional add-ins that might sneak in carbs. Also check your broth label—some brands are surprisingly sweet.