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.
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.
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.
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.
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.
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.
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.
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!
Keto Low Carb Zuppa Toscana Soup Recipe Video
Low Carb Zuppa Toscana Soup
Low Carb Zuppa Toscana Soup
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
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.
Recipe Notes
Makes about 12 cups of soup
Net carbs per serving: 2.6g
Related Posts
LAURA S says
Can I use canned sliced water chestnuts in place of the radishes or will that ruin the recipe?
Lisa says
Water chestnuts can be used, but I do believe the carb count is higher for them.
Tina says
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!
Rachel says
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!!!
Lisa says
You’re welcome!
Michelle Dillard says
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.
Lisa says
I use radishes and my husband has no idea! They are hidden well. 🙂
Roseanne says
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.
Lisa says
I’ve fooled a lot of people with the radishes. I never tell them it’s not potatoes. Same thing with turnips.
Jessie says
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!
Lisa says
Thanks for writing in Jesse! So glad the recipe worked out so well for you.
Joan says
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!
karen says
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
Lisa says
You’re welcome Karen! I use radishes or turnips in place of potatoes in soups and stews. No one can even tell the difference.
Tina says
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!
Lisa says
My husband ate the soup without questioning the radishes.
Katherine says
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
Lisa says
I’m sure it will still be good with less fat.
Angela says
I did he same. Turkey sausage, kale, and instead of whipping cream, used part half and half (which is much less fat) and slim milk. it was perfection.
Tina says
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!!
Lisa says
My husband had no idea these were radishes. 🙂
Wendy says
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.
Lisa says
Thanks for the tip! I’m always looking for ways to use my Instant Pot more often.
Shan says
I was wondering how to do this in the instant pot. Quick question – Do you cook the bacon first?
Lisa says
I always cook the bacon first.
Selena says
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.
Lisa says
For soups, radish is better as cauliflower can get mushy if cooked to long. Great that the family enjoyed it!
Inez says
Forgot to rate the recipe. Have made it before.
Lisa says
Thanks! 😀
Inez says
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.
Lisa says
You could try full fat coconut milk or cream. It just won’t be as rich. It will also give a coconut flavor.
Kristin says
Just made this….amazing!
Lisa says
🙂
Jennifer mercado says
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
Lisa says
Great night to make it! My husband had no idea they were radishes. 🙂
McKayla says
Eating this now. Delicious!
Lisa says
Thanks McKayla! I wish I had a bowl right now.
Anita says
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??
Lisa says
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.
Jeannine says
Am eating this now and it’s awesome!!
Lisa says
Glad you liked it!
Amanda Kegley says
This is awesome! I was just thinking I need a low carb Zuppa Toscana recipe! My husband loves to make that soup!
Lisa says
I bet your husband makes a fantastic soup! Most Zuppa Toscana recipes are low carb if you take out the potatoes!
Dana says
is that cooked or uncooked slices of bacon?
Lisa says
Cooked. Will add that to the recipe. Thanks!
Shan says
Thanks. I was also wondering that.
Linda R says
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!!
Lisa says
Good catch! I’ll fix the broth amount.
Laura T says
The broth amount still says 74 ounces. Just FYI. And the soup sounds nice and different.
Lisa says
Thanks! Fixed!