My Keto Zuppa Toscana Soup is absolutely delicious as is. But there are a few modifications you can make to suit your tastes or to accommodate the ingredients you have in your pantry or refrigerator.
You can use ground beef or ground pork and 1 Tablespoon of Italian seasoning instead of Italian sausage. Ground chicken or ground turkey is also okay to use, but the soup won’t be as flavorful since those are mild tasting meats.
You can use 1 teaspoon of granulated garlic or 3/4 teaspoon of garlic powder instead of garlic cloves. You can also use 2 teaspoons pre-minced garlic that can be purchased in many grocery stores.
You can use 1 Tablespoon of onion powder instead of the fresh onion. Shallots are also great replacements for onions.
Canned unsweetened coconut milk can be used instead of coconut cream, but the soup will not be quite as thick.
I recommend adding the optional red pepper flakes after the soup has cooked. Slow cookers can concentrate the flavors during the cooking process, which could make the soup far spicier than you might like. Of course, the red pepper flakes are optional and can be omitted if you don’t care for spicy foods.
Traditional Zuppa Toscana Soup typically includes potatoes, which are not Keto-friendly. So, if you want to still have the chunky bites without all of the carbs of potatoes, you can add cauliflower florets to the soup. Either add raw cauliflower at the beginning of the cooking time or defrosted frozen cauliflower at the end when you add the shredded kale.
Collard greens, mustard greens, and chard are great replacements to use instead of kale.
Other Keto Soup Recipes
Can’t get enough Keto soup recipes? Neither can we!
Here are some of my favorite Keto soup recipes to enjoy any time of year.
Rich, creamy soup with the smoky flavors of sausage and bacon and lots of nutritious kale. And it’s dairy-free and keto-friendly as well!
4 slices of bacon (4 oz or 112 g), diced
1 pound (450 g) mild or spicy ground Italian sausage
1 medium onion (4 oz or 110 g), thinly sliced
6 cups (1.4 L) chicken broth or vegetable broth
2 garlic cloves, peeled and minced
1 teaspoon (1 g) red pepper flakes (or to taste, optional)
1 cup (240 ml) coconut cream (from the tops of 2 refrigerated cans of unsweetened coconut milk)
4 cups (270 g) shredded kale, stems removed
Salt and pepper, to taste
Cook the bacon in a frying pan over medium-high heat until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate to drain.
Add the Italian sausage and onion to the same skillet with the remaining bacon fat and cook until browned, using a wooden spoon to break into smaller pieces.
Place the cooked bacon, browned Italian sausage, onion, chicken or vegetable broth, and garlic into the slow cooker. Place the lid on the slow cooker and cook on high for 3 hours or low for 6 hours.
Add the coconut cream, chopped kale, and optional red pepper flakes to the slow cooker and simmer, uncovered, for about 10 minutes until the kale is wilted and the soup is slightly thickened. Season with salt and pepper, to taste.
Ladle the soup into bowls and serve.
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.