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.
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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!
Low Carb Zuppa Toscana Soup
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Recipe
Low Carb Zuppa Toscana Soup
Video
Ingredients
- 1 ½ 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
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Jeff Hallum
Hands down one of my favorite soups ever. Low-Carb or not. The flavor is absolutely delicious and I’ve made it 3 times in the last month alone. Thank you for this recipe.
Sye
Delicious, we enjoyed the soup. The only problem was it wasn't 5 minute prep time. By the time I cooked the bacon, chopped the veggies was alot longer than 5 min. Overall I will make it again and might change up the meat.I used a hot sausage in a casing but I removed the casing
Lisa MarcAurele
Thanks for pointing out the prep time! I'll get that fixed.
Becky
This was delicious! I made it pretty much to the tee except I did add a while diced Fresno chili plus some Calabrian chili and sambal oelek be I love it spicy! I also love salt but don’t think adding salt
Is needed considering the sausage and bacon. I will def make this again thanks!
Dan Melbourne
Hi Lisa, this recipe looks great! Can you explain what is in the ‘hot sausage’? We don’t have that as a thing that our butchers in Australia sell — if it’s ‘sausage’, it’s already in a casing ready to fry. Is this a sausage filling, and if so do you know what is in it? I might be able to approximate it with mince and additives. (Venison here is also very expensive — beef and lamb are our mainstays)
Lisa MarcAurele
Usually the spice in hot sausage comes from red pepper flakes so you can just add a bit to the dish if you'd like a similar taste.
Lisa
That looks delicious!
Denyse
Could you use turnips instead of radishes? would it still be low carb?
Lisa MarcAurele
Turnips have a bit more carbs than turnips, but if that's okay with you it's a good substitute.
Michele
I used parsnips instead of radishes. This is even better than Olive Garden's version.
Jocelyn
QUESTION: Do I drain off the grease from the sausage or leave it?
Lisa MarcAurele
I drain some of it. It's good to have a little more fat though.
Mindy
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
Lisa MarcAurele
Thanks for sharing the pressure cooker directions!
Lisa A
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!!
Lisa MarcAurele
Good to know this one can be made vegetarian too!
Lynn
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!!
Lisa MarcAurele
Turnips are a great low carb sub for potatoes too!
Kyra
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!
Lisa MarcAurele
Turnips and cauliflower are fantastic potato subs too!
An
how much is a serving?
Lisa
Each is a little more than a cup.
Deb
What is venison sausage- know what venison burger is!!
Lisa MarcAurele
It's the same but usually adds other meat, fat, and spices.
BJ
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....
Lisa
I love eating soup for breakfast too. In fact, I rarely eat traditional breakfast food.
terri
Celeriac or celery root is also an excellent low starch substitute for potato in soup
terri
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
Lisa
Done for this recipe. It needs to be manually set for each recipe and I just haven't had time to get to all of them.
LAURA S
Can I use canned sliced water chestnuts in place of the radishes or will that ruin the recipe?
Lisa
Water chestnuts can be used, but I do believe the carb count is higher for them.
Tina
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
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
You're welcome!
Michelle Dillard
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
I use radishes and my husband has no idea! They are hidden well. 🙂
Roseanne
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
I've fooled a lot of people with the radishes. I never tell them it's not potatoes. Same thing with turnips.
Jessie
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
Thanks for writing in Jesse! So glad the recipe worked out so well for you.
Joan
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
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
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
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
My husband ate the soup without questioning the radishes.
Katherine
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
I'm sure it will still be good with less fat.
Angela
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.
Jae
I hope the doctor recommended milk thistle for your liver. It is a miracle.
Tina
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
My husband had no idea these were radishes. 🙂
Wendy
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
Thanks for the tip! I'm always looking for ways to use my Instant Pot more often.
Shan
I was wondering how to do this in the instant pot. Quick question - Do you cook the bacon first?
Lisa
I always cook the bacon first.
Selena
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
For soups, radish is better as cauliflower can get mushy if cooked to long. Great that the family enjoyed it!
Inez
Forgot to rate the recipe. Have made it before.
Lisa
Thanks! 😀
Inez
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
You could try full fat coconut milk or cream. It just won't be as rich. It will also give a coconut flavor.
Jen W
Try pressure cooking cauliflower with the broth for 12 min, then immersion blending that, then add the rest of the ingredients. I use cauliflower to make any soup heavier and thicker. Just dump a bag of frozen cauliflower into the broth, set for 12 min, natural release, immersion blender till smooth, then add to the recipe where it says to add broth. Or, I’m going to use the instant pot to make the whole thing, so I’m going to do the cauliflower and broth, pour it out into another bowl, then cook sausage and onion in instant pot, then add back broth, and proceed from there.
Kristin
Just made this....amazing!
Lisa
🙂
Jennifer mercado
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
Great night to make it! My husband had no idea they were radishes. 🙂
McKayla
Eating this now. Delicious!
Lisa
Thanks McKayla! I wish I had a bowl right now.
Anita
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
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
Am eating this now and it's awesome!!
Lisa
Glad you liked it!
Amanda Kegley
This is awesome! I was just thinking I need a low carb Zuppa Toscana recipe! My husband loves to make that soup!
Lisa
I bet your husband makes a fantastic soup! Most Zuppa Toscana recipes are low carb if you take out the potatoes!
Dana
is that cooked or uncooked slices of bacon?
Lisa
Cooked. Will add that to the recipe. Thanks!
Shan
Thanks. I was also wondering that.
Linda R
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
Good catch! I'll fix the broth amount.
Laura T
The broth amount still says 74 ounces. Just FYI. And the soup sounds nice and different.
Lisa
Thanks! Fixed!