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Zuppa Toscana Soup Recipe – Low Carb Gluten Free

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Last updated on: July 13, 2018

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An easy to make low carb zuppa toscana soup recipe that is chock full of sausage and healthy vegetables. It’s a favorite Italian cream soup.

low carb zuppa toscana soup

It’s so cold outside that I cringe every time I have to go out. Cold is something that doesn’t go over well with me and I do whatever I can to stay warm.

What makes it even worse is that it’s been super windy too making it feel ten times colder. At work, I learned all the indoor paths available to get me where I need to go.

I’ve been making a lot of low carb soups and stews to keep me warm the past month. I even put together a recipe list of my favorites. I’ve just discovered another great recipe. It’s a delicious low carb Zuppa Toscana soup.

I first discovered Zuppa Toscana at the Olive Garden chain restaurant. It was always my favorite appetizer soup at that restaurant before moving to low carb.

low carb zuppa toscana soup

If you remove the potatoes, the rest of the soup is low carb. So, for my homemade version, I replaced the potatoes with low carb radishes. My recipe for low carb Zuppa Toscana also is a lot chunkier than the soup I’ve had at Olive Garden.

Soup is one of the easiest dishes you can make. It’s also something that cooks up in a single pot. We have tons of venison sausage in the freezer so I came up with this low carb Zuppa Toscana as a way to use up some of that meat.

And, it made a lot of soup. That was a welcome hot meal over the last week as temperatures dropped well below freezing with wind chills making it feel much colder.

I used hot venison sausage which was pretty spicy so I didn’t need to add the usual crushed pepper flake seasoning.  I also used a lot more sausage than typically added to Zuppa Toscana soup.

Zuppa toscana soup

I was making a large pot of soup so I used two 32 ounce containers of organic chicken broth. I let the broth come to a boil before adding the vegetables.

Zuppa toscana soup

A food processor is the best way to quickly slice the radishes, especially if you are using the smaller sized ones. I’d say it took less than 30 seconds to slice up a whole pound using the rotary slicing blade.

Zuppa toscana soup

Radishes typically take a little longer to cook than potatoes, so I let the soup simmer until the radishes had a texture similar to cooked potatoes. I prefer using the white radishes like Daikon as a low carb potato, but I couldn’t find any so I used the red ones.

Zuppa toscana soup

It saves a little time to use the chopped frozen spinach, but you can certainly use fresh spinach and chop it up yourself. I just like the convenience of keeping frozen vegetables stocked because they keep so long and they often save me a trip to buy fresh.

I am totally in love with this low carb Zuppa Toscana soup and I am certainly going to make it over and over again. We have loads of frozen venison in the freezer so I have plenty of meat to make more. I’d say this soup would also freeze well so I it would be a good choice if you are into make ahead freezer meals.

Zuppa toscana soup

There is no issue in getting this soup eaten in a week, even if it’s just me eating it. I have a lunch crock pot at my desk that I use at work to heat up my food.

I find it’s a much better way to reheat food compared to using the microwave. Soups make a perfect workday meal and warming it in the lunch crock pot ensures it will be at the perfect temperature!

Be sure to use a large pot when making this soup because the recipe makes a lot. You can freeze some of it if you can’t eat it all in a week or half the recipe. Like most soups, there is plenty of room for modification in the recipe so feel free to change it up to suit your own tastes!

There are so many choices when it comes to low carb soups. Do you have a favorite soup that you’d like to see made low carb? Drop a comment and I’ll see what I can come up with!

Low Carb Zuppa Toscana Soup

Zuppa toscana soup

Low carb Zuppa Toscana soup
Print Pin Review
4.88 from 24 votes

Low Carb Zuppa Toscana Soup

An easy to make cream soup that is chock full of sausage and healthy vegetables. It's a favorite Italian cream soup.
Course Soup
Cuisine Italian
Keyword low carb soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 310kcal
Author Lisa | Low Carb Yum

Ingredients

  • 1 1/2 pound bulk hot sausage
  • 1 small onion chopped
  • 2 cloves garlic
  • 64 fluid ounces chicken bone broth
  • 1 pound radishes thinly sliced
  • 10 ounce package chopped frozen spinach thawed
  • 1 cup heavy cream
  • 6 slices no sugar bacon cooked & chopped
  • 1-2 teaspoons salt adjust to taste
  • ground black pepper
  • crushed red pepper flakes optional
US Customary - Metric

Instructions

  • Brown sausage with onion and garlic in butter or oil in large pot (6-8 quart).
  • Add broth and bring to a boil.
  • Stir in radishes and spinach. Simmer until radishes are tender.
  • Mix in cream and bacon. Season with salt and pepper to taste. Add crushed red pepper flakes for more spice.

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Notes

Makes about 12 cups of soup
Net carbs per serving: 2.6g

Nutrition

Nutrition Facts
Low Carb Zuppa Toscana Soup
Amount Per Serving (323 g)
Calories 310 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 1245mg 52%
Potassium 536mg 15%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 51%
Vitamin C 29.8%
Calcium 6.3%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

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Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Comments


  1. Just converted this to an instant pot recipe, cooking for 10 minutes on high pressure. Turned out perfect! I also used kohlrabi and cauliflower as my “potato” 👌

    Mindy

    Reply


  2. Currently devouring this soup with my love on a cold, rainy day.
    However, we’re vegeterain so I used veggie sausage instead. Omg it’s totally delicious! And it’s low carb?! I wonder if the calorie count would be lower or higher. Either way super thrilled for this recipe!! Thank you!!

    Reply


  3. I made this soup this afternoon and love it. I used turnips instead of radishes ( medium sliced thin) and fresh kale (chopped with heavy stems removed. Delicious!!

    Reply


  4. I just made this with some small modifications. I used the radishes, but also added a pink turnip (JUST.LIKE.POTATO!), and cauliflower. I don’t miss the potatoes at all! I also used fresh spinach and kale. SO yummy, so like the real thing, but even better!

    Reply


  6. I absolutely LOVE this soup…..I could eat it every day! Even for Breakfast! Everyone I have served it to has remarked “how delicious, how did you make it”…..I don’t eat potatoes so I alternate with Large Radishes and/or Small Turnips….kale or spinach….i prefer Beef Broth and of course the CREAM makes it divine. I like putting grated parmesan on top when served which will add 22 calories per serving. Thank you so much for sharing so I could print for sharing with others with your name on top of course so they can view the video pictures which are amazing….

    Reply


  8. Any chance of doing some auto metric conversions on your recipes like I have seen on other sites? Then the rest of the world can easily use the recipes. Thanks this looks yummy

    Reply


  10. I made this today as written and it was delish!!! My daughter thought the radishes were potatoes. Very flavorful and perfect for a cold winter night. This is going in the rotation!

    Reply


  11. I have a Zuppa recipe that I make that is basically exactly like this. When I started low carbing I had a craving for Zuppa but knew I’d need a potato substitute and cauliflower did not sound appealing to me. Using radishes is brilliant and my husband and I couldn’t even tell they weren’t potatoes. Thank you so much for this great swap!!!

    Reply


  12. This recipe was fantastic! I despise radishes along with my family, but I took the chance. I’m so glad I did! I didn’t miss the potatoes and my children and husband never tasted the difference. Never using potatoes again for this soup! Love… Love… Love this soup! Thank you So much for posting this recipe.

    Reply


  13. I loved making Zuppa Toscana with potatoes, mine is better than Olive Garden as I like a thick soup.
    Now that I am low-carb, I am loving it with radishes. My daughter loved the soup and she hates radishes.
    You are an inspiration as I now throw radishes in any dishes that I previously made with potatoes.

    Reply


  14. I am not one to write a review but this soup is so delicious it deserves a trophy. I made this last week for dinner and it is one of the best meals I have ever made! It was so good, I had to share it, so I brought some over to my parents house as well as my brother and sister in laws. My brother said its the best soup he’s ever had and my mom wants more as well. We are making the soup again tonight (currently waiting for the broth to boil 🙂 and and we can’t wait to eat it…it smells amazing. This soup is the perfect combination of meat and veggies…its very filling and satisfying. I didn’t change a thing. Thank you for such a great recipe!

    Reply


  15. Omg… this is SO amazing! Made the base, part with potatoes, part with radishes, I will use the radishes from here out! Thank you so much!

    Reply


  16. Just made this today, and without even trying the olive garden version let me say : AMAZING. I can’t believe radishes are the substitute in here i was a little weary but now it will be my go to for subbing out potatoes. i scaled the recipe down to 8 servings and made as is. Definitely going to be eating it over the weekend as leftovers and I’m so happy about how it turned out. thanks for sharing

    Reply


  17. This was/is so yummy and satisfying! I used some of my homemade bone broth and water for the stock, regular red radishes (tried to find daikon at 3 different stores to no avail), sausage and kale (cuz I prefer it over spinach) and was SO IMPRESSED at the fact that radishes really can pass for potatoes in this recipe! I’ve been eating on it for a couple days now and noticed the radishes taste even better after the 1st day (which I suspected would be the case). I will totally be making this again and again! Thanks so much for sharing!

    Reply


  18. Making this tonight. I’m also supposed to be going low fat as well as low carb so I am reducing the cream and using turkey sausage instead.(Keeping the kale). I hope it turns out decent. Your exact recipe sounds amazing. I was diagnosed with non alcoholic fatty liver disease and my good list is very small and it sucks. Thanks for this idea

    Reply


  19. Oh my gosh!! How exciting to discover radishes can pass for potatoes in soups!!! I’ve used rutabagas as a great potato replacement in some things, but for Zuppa Toscana radishes are BRILLIANT!!!! This will be my go-to recipe from now on! So excited!!

    Reply


  20. I LOVE this recipe. It’s been in high rotation at home. I shared it with my dad and he makes it frequently too. We don’t use stove top method–we cook it in our instant pots. We add everything (except the cream) into the pot after we brown the sausage and onions. Set it for 15 minutes on the soup setting and Viola! Pour in cream and serve. Perfection every single time.

    Reply


  21. I made this for dinner tonight. I chose this recipe over others because cauliflower didn’t sound as good…at least not to me. The radish choice was genius and my entire family practically licked their bowls clean. Thank you for helping us keep variety in low carb eating. This soup is awesome!!! Can’t wait to share it with my friends.

    Reply

  23. Love your stuff. You are one of my go-to bloggers. Thank you!

    So, I would like to make this for a gathering this weekend, but I have a friend who cannot have dairy. Any subs for the cream you can think of that wouldn’t just kill the goodness of this soup?

    Thanks for doing the heavy thinking for me this week. I have been sick and don’t have two brain cells working in tandem at the moment. bah.

    Reply


  25. Omgoshhh this is so amazing my family will never think there are radishes in this soup !!! They really do taste like red potatoes 🙂 perfect for this Halloween night ! Thanks for the great recipe

    Reply

  27. Do the cooked radishes taste like radishes? My husband won’t touch them. So I’m wondering if they just take on the flavour of the sausage and broth??

    Reply

    • In this recipe, they are very potato-like as they pick up the flavors in the soup. You could easily pass them off as red skinned potatoes.

      Reply

  31. Looks so good. I am going to make this tomorrow! You may want to change your chicken broth to reflect 64 ounces in the ingredient list. Thanks!!

    Reply

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