With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb. The whole nine yards. Only 6 net carbs per serving!

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With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

I don’t think I’ve ever been more excited to share a recipe with you guys! My Dairy-Free and Whole30 Zuppa Toscana is hands-down the most popular recipe on the blog right now, and it’s one of my favorites as well. So yummy and creamy and cozy on a cold winter day.

With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

But it’s not exactly low carb. Yes, yes. It’s still amazing and healthy. Gluten free, dairy free, Whole30 and all that jazz. But lately I’ve been really watching my carbs, and white potatoes are on the naughty list.

With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

If you’re looking for the original Dairy-Free and Whole30 Zuppa Toscana, go for it! It’s still super-healthy and packed full of nutrients. But if you want something with fewer carbs, this Low Carb, Keto Zuppa Toscana with Cauliflower is going to knock your warm, fuzzy socks off!

With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

It has the exact same flavor as the wildly popular original recipe with a surprisingly similar consistency and texture. I don’t miss the potatoes one bit, and you won’t either if you’re looking to go low carb or Keto. Trust me. It’s Zuppa Toscana bliss.

Creamy, coconutty, sausage-and-kale-with-crushed-red-pepper-bliss.

With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

 
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With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Entree
  • Cuisine: Italian

Ingredients

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Instructions

  1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat.
  2. Add the Italian sausage and cook for 5-7 minutes until browned. Use a wooden spoon or Mix ‘n’ Chop to keep it nicely ground.
  3. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well.
  4. Bring your soup to a boil.
  5. Reduce heat, cover and simmer 10 minutes.
  6. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender.
  7. Add salt and pepper to taste.

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With this Creamy Keto Zuppa Toscana with Cauliflower, you can have your soup, stay low carb + eat it too! Dairy free, gluten free, Whole30, Paleo, low-carb.

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51 Comments
  • Rebecca
    Posted at 10:09h, 25 February Reply

    Just trying to get an idea of how much 5oz of kale would be roughly?

  • Rachel
    Posted at 15:31h, 26 February Reply

    This recipe is SO good! I rarely comment on websites, but have to thank you for perfecting this recipe – delicious!

    • Kristi Barnes
      Posted at 20:09h, 26 February Reply

      Thank you! That means so much to me! ☺️

  • Angela
    Posted at 23:12h, 14 May Reply

    To echo another post, I don’t often seek out a recipe online to post feedback but this was amazingly delicious. Unexpectedly so. It was also easy. Thank you!

  • Trisha M.
    Posted at 11:58h, 21 May Reply

    Hi can’t wait to try it! I noticed there was no fiber labeled in the nutritional content. I count all my macros so can you give me that info?

    • Kristi Barnes
      Posted at 12:06h, 21 May Reply

      Hi Trisha! I will get you this info when I get home this evening.

    • Kristi Barnes
      Posted at 18:03h, 11 June Reply

      1.4g fiber. I’m sorry I didn’t get back to you sooner, and thanks for pointing this out. I didn’t realize it, but fiber wasn’t showing on any of my nutrition labels.

  • Gwen Timmons
    Posted at 13:17h, 03 June Reply

    So Yummy! I’ve thoroughly enjoyed this, as I am the only one in the house that eats cauliflower and kale – I get the whole batch to myself. 🙂 <3

    • Kristi Barnes
      Posted at 18:07h, 04 June Reply

      I’m so glad you liked it! I’m kind of in the same boat. My husband will eat a bowl of soup once, but he isn’t a fan of leftovers. And that’s completely fine with me! 🙂 🙂

  • Traci Howard
    Posted at 13:03h, 09 June Reply

    Thank you for this recipe! I was unable to find Ghee in my store, so I will have to use grass-fed butter…I hope that won’t change things too much. Also, this is the first time using coconut-anything! I too count my macros and would love to know what the fiber count is. Thank you for your beautiful site!

    • Kristi Barnes
      Posted at 18:08h, 11 June Reply

      Thank you so much! Grass-fed butter will work just fine. The ghee is to keep it Whole30-compliant, and it has a higher smoke point than butter. You can also use coconut oil, avocado oil, or beef tallow. The fiber count is 1.4 grams.

  • H
    Posted at 19:06h, 20 June Reply

    This is amazing and so simple! This is our second time making it and will definitely keep it in the recipe box for next time.

    • Kristi Barnes
      Posted at 19:07h, 20 June Reply

      I’m so glad you liked it! It’s one of my favorites! ☺️

  • Jackie
    Posted at 11:47h, 21 July Reply

    Would this freeze well?

    • Kristi Barnes
      Posted at 18:42h, 14 August Reply

      Sure. Your kale will be a little softer when you reheat it, but I love it as leftovers.

  • Jaslyn Espinoza
    Posted at 18:42h, 15 August Reply

    Love this soup! I can’t seem to find the nutrition facts,would you please share them with me.

    • Kristi Barnes
      Posted at 08:34h, 30 September Reply

      Sorry about that! The nutrition labels are back now.

    • Kristi Barnes
      Posted at 08:35h, 30 September Reply

      So glad you like it! ☺️

  • Jennifer
    Posted at 22:17h, 24 August Reply

    Is there something I can use instead of Kale, like maybe spinach or cabbage. I don’t eat kale but the soup looks amazing.

    • Kristi Barnes
      Posted at 20:11h, 25 August Reply

      Cabbage should work following the recipe. Spinach I would add at the very end because it will wilt more quickly than kale. Either one should work just fine. ☺️

  • brittany
    Posted at 11:09h, 26 August Reply

    can i use something other thank coconut milk? like heavy cream but less of it?

    • Kristi Barnes
      Posted at 08:33h, 30 September Reply

      Definitely. I usually use heavy cream but was going for a dairy free recipe. Just start with 1/4 cup and add more until you get it the way you want it.

  • Britt
    Posted at 21:27h, 25 September Reply

    My sister made this for dinner tonight and it was so good! I’m looking forward to making this for myself. However I’d like to know what’s considered a serving and also what the macro breakdown is.

    • Kristi Barnes
      Posted at 08:24h, 30 September Reply

      Hi! I’m so glad you liked it! My nutrition labels were down, but they’re working again. I divided it into 8 servings. 29g fat, 4.7g net carbs, 11.7g protein.

    • Kristi Barnes
      Posted at 08:25h, 30 September Reply

      324 calories per serving.

  • suzi
    Posted at 09:31h, 14 October Reply

    could you use heavy cream instead of the cocnut milk? not sure I’d like the coconut flavor in my soup and I’m a big fan of the regular zuppa soup, but using cauliflower make sense. just not sure about the coconut milk.

    • Kristi Barnes
      Posted at 16:21h, 14 October Reply

      Absolutely. This recipe was dairy free, but I would use heavy cream if not going to dairy free. Start with a small amount and add more to your liking.

  • Cheryl
    Posted at 18:15h, 27 October Reply

    I love this soup! I make it like once a week while doing whole 30. My only problem has been finding compliant Italian sausage. Even the kinds at Whole Foods have sugar or soy! I made it once with ground chicken and currently using fully cooked Italian chicken sausage. What kind do you use? Also, I always use the frozen riced cauliflower from Trader Joe’s—so easy! Thanks for such a yummy recipe, my husband and I love it!!

  • Tyler
    Posted at 21:48h, 29 December Reply

    My entire family loved this! I doubled sausage, veggies, and seasoning with 8 cups of chicken broth and one can of coconut milk to make it really hearty. I also added a yellow onion and sautéed it with sausage! Fantastic recipe thank you for sharing!

  • Eugenia
    Posted at 15:15h, 13 January Reply

    Hi:
    This recipe is great!
    Can you use sweet Italian sausage or do you suggest hot Italian sausage? I made it with hot Italian sausage the first time (from Whole Foods). This time, I was going to order from Fresh Direct, and they have either sweet Italian sausage out of the casing, or hot Italian sausage in the casing. Is it difficult to remove from casing?

    • Kristi Barnes
      Posted at 16:56h, 24 July Reply

      I usually go for the hot sausage. Just check the carb content of the sweet sausage to make sure it’s not filled with sugar. I’ve used both the packaged ground sausage and the links, and the links are easy to remove. Just hold an end with one hand and use the other hand to squeeze it out. Kind of messy but super easy!

  • Dayna
    Posted at 16:25h, 25 January Reply

    This recipe is awesome! I have been keto for 6 months now and have seen Keto Zuppa Toscana in general recommended many times in the Keto Facebook groups I follow. I finally chose this recipe and made it for the first time recently (and another time this past weekend). I added bacon both times. The first time I made it I used bone broth instead of chicken broth and used turkey sausage and turkey bacon. The second time I used half bone broth and half chicken broth with regular pork sausage and real bacon. It was fantastic both times.

    I also sprinkled some xanthan gum at the end to help thicken it. Not sure if it really helped or if it would have thickened anyway without it after cooling.

    5 stars! Thanks for the recipe!

  • Beth Gann
    Posted at 12:23h, 19 February Reply

    SO DELICIOUS! Made this last week and am making it again this evening. Thanks so much for sharing!

  • Sue
    Posted at 12:02h, 30 March Reply

    Whole30 here. Allergic to coconut. Can I sub cashew cream or almond milk?

    • Trish
      Posted at 15:25h, 28 March Reply

      I used a blend of coconut and almond milk and it was delicious so I’m sure you’d be fine with either!

  • Darcie
    Posted at 10:15h, 18 August Reply

    OMG, I NEVER COMMENT ON RECIPES ONLINE, BUT HD TO COMMENT ON THIS ONE. DELICIOUS!

    Made a few tiny amendments just based on personal taste.

    I don’t eat beef or pork so I used a pack and a half of Lilydale Turkey Sausage with the casings removed. I did add a chopped onion to the turkey sausage as it was browning, just because I thought it would be a nice addition. I love kale so I doubled that and used frozen chopped just because it’s so much easier. I also really love Garlic, so I used two tsp of powder instead of one. I used an entire head of cauliflower chopped into really small pieces. My VERY fussy 11-year-old daughter even loves it.

    THANK-YOU so much for this wonderful recipe.

  • Jessica
    Posted at 14:57h, 18 August Reply

    Made this exactly as the recipe specified and it was SO delicious. Even my toddler loved it. I made it in the instant pot, using the sauté function for the sausage and then adding all other ingredients (except coconut milk which I added at the end) and set it for “soup” at ten minutes with natural release. The kale and cauliflower were so tender!

  • Cassandra Carrascosa
    Posted at 21:27h, 17 October Reply

    This is a delicious rendition of one of my favorite soups! I am so excited to know that I can have it again! I had been so bummed when I needed to switch my diet to avoid dairy. It was a little spicy for my kids, however I loved it 🙂 I will probably look into halving the peppers in the future for their sakes. I will be saving this aside for the future.

  • Jessica
    Posted at 10:43h, 08 January Reply

    This is on regular rotation at my house. Even my husband, who turns up his nose at me putting coconut milk in my coffee, inhaled this soup. I end up adding more cauliflower (16oz frozen bag) and kale than the recipe calls for and it’s delicious.Thanks you!

  • Trish
    Posted at 15:18h, 28 March Reply

    I will admit, I wasn’t really expecting much, it seemed like an odd combination, but…this is DELICIOUS!! I didn’t have full-fat coconut milk on hand so I used a blend of almond and coconut milk in its place (Almond Breeze unsweetened vanilla…again odd, but what I had), but this is a keeper for sure!! Very tasty and surprisingly filling I really enjoyed this soup!

  • Patricia Murphy
    Posted at 13:03h, 29 July Reply

    HI, if I subed kale for collards or swiss chard would there be a difference in carbs per serving? I’m asking because kale is high in carbs

    • Kristi Barnes
      Posted at 09:17h, 15 February Reply

      Probably. You can look the carb count up online for whatever you use.

  • Vanessa
    Posted at 14:24h, 09 December Reply

    I haven’t tried this recipe yet, but wanted to point out that Olive Garden doesn’t put the Kale in until the soup goes in the container to be served from. And the last batch of the day servers put the kale in the bowl individually so that the soup will keep better. So if you are going to freeze some, just leave the kale out until you are reheating it! Can’t wait to try this

    • Kristi Barnes
      Posted at 08:00h, 12 December Reply

      Hi Vanessa,

      I worked at OG years ago, and it was already in the soup when we served it. That being said, this isn’t a “copycat” recipe. I don’t know what ingredients they used, and I think my healthier version tastes better. Most people won’t want to let the kale cook too long, though, or it will be wilted and mushy.

      Thanks,
      Kristi

  • Lynn
    Posted at 20:37h, 19 December Reply

    This was delicious. I substituted spinach for kale because I don’t like kale. It was a bit too spicy so I would definitely cut back in the red pepper flakes next time and use more cauliflower and use heavy whipping cream to make it thicker. But overall it’s a great soup!! Thank you for sharing a low carb version of one of my favorites!

    • Kristi Barnes
      Posted at 18:00h, 20 December Reply

      Love it – thanks for your comment! I usually double or triple the listed pepper flakes, so it’s really just a judgment call based on your spice tolerance. 🙂

  • Audra
    Posted at 17:09h, 25 July Reply

    This is one of my favorite recipes, several years running Thank you for sharing.

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