How to Make Zuppa Toscana Soup

How to Make Zuppa Toscana Soup – with Delicious Keto Friendly Options

This recipe explains how to make Zuppa Toscana soup. This is an Italian Tuscany Soup, a classic creamy soup made from potatoes, kale, onion, salt, red pepper flakes, parmesan, and Italian sausage.

This recipe is my absolute favorite fall time soup. Not only is it warm but it is just ever so slightly spice to warm your soul in these colder months.

How to Make Zuppa Toscana Soup – with Delicious Keto-Friendly Options

Adapting this recipe for our low carb needs is not only easy but also crowd-pleasing. An easy substitution can turn this from a carb-heavy meal to a Low carb friendly meal! Even our folks on keto can appreciate this one because of the use of heavy cream and sausage there is plenty of fats to keep even the serious of dieters full.

(omit the onion if you are in full keto swing)

How to Make Zuppa Toscana Soup

Zuppa Tuscano (Original Recipe)

Hanna Maag
A classic creamy soup made from potatoes, kale, onion, salt, red pepper flakes, parmesan, and Italian sausage. Experience the authentic flavors of Tuscany with our original Zuppa Toscana recipe. This hearty soup offers a satisfying balance of spiciness, earthiness, and creaminess, transporting you to the rolling hills of Tuscany with every spoonful. Serve it as a main course or starter, accompanied by crusty bread. 
Course Main Course, Side Dish, Soup
Cuisine Italian
Servings 4


1 ea. yellow onion

    1lb. spicy Italian sausage

      1 bunch kale

        4-5 ea. potatoes or cauliflower (1 head)

          1 cup heavy cream

            5 cups water/ chicken bullion

              Italian seasoning to taste

                kosher salt to taste

                  red pepper flakes to taste



                      Mise en place:

                        Before you start be sure to have everything prepared to make things go smoothly.

                          Don’t worry this one is not too labor-intensive.

                            Dice onion

                              Peel and dice potatoes into bite-sized pieces or if using the cauliflower option cut florets into bite-sized pieces.

                                Wash de vain and cut Kale into bite-sized pieces. Yes, use KALE! This recipe is a good gateway into liking kale or just being open to trying other dishes with kale.


                                    Sweat onions until translucent. Then add sausage and brown. Make sure to break into desired size chunks.

                                      2.Add water, bullion,(you can follow the package instructions if unsure) and potatoes boil till potatoes are fork-tender.

                                        3.Season with salt Italian seasoning to taste.

                                          Finish with Heavy cream, parmesan, and Kale.


                                            Low carb version. People go low carb for many reasons so depending on what your goals are you can decide what swaps you will make. The trick to low carb recipes is to read the labels on the ingredients you are using. Today we simply are swapping the potatoes for cauliflower. Keep in mind cauliflower will cook much faster than potatoes!
                                            Potatoes 26.2g à Cauliflower 5.3g (per cup)
                                            Keyword soup, zuppa

                                            Find another delicious keto-friendly recipe here – Roasted Cauliflower with Truffle Oil and Parmesan Cheese.

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