Keto Zuppa Toscana

This keto Zuppa Toscana keeps all the flavor of the original recipe but saves you the high carb and calories from the potatoes! Perfect for entertaining a big crowd or a cozy night in. 

So I know guys loved my Zuppa Toscana post, I mean who wouldn’t love a delicious, easy prep AND easy clean-up meal! BUT, I’ve switched to the Keto (high fat, low carb) lifestyle so potatoes and I aren’t friends anymore, I know, I mourned for a little while too. I didn’t want to have to give up my favorite soup just because I’m trying to live a healthier lifestyle so with ONE substitution this became a keto compliant meal, YES JUST ONE!

It was a last minute decision to make this as it was requested by Ty when they weren’t feeling well last week. Needless to say, I didn’t have any plans on putting it on the blog because honestly I didn’t know how it’d turn out. But after I shared with my family and coworkers, they kept raving about how much they loved it so I knew I had to share with you all! So forgive my less than perfect pictures.

Like most of my recipes, this is another lazy girl recipe with minimal work, you can follow all the steps in my original Killer One Pot Zuppa post BUT instead of using potatoes we are going to use roasted cauliflower. I’ve seen keto recipes that just add the cauliflower in like you would the potato but they don’t keep a good texture in my opinion so that one extra step of roasting them is so worth it.

Prep: 20 minutes

Cook: 35 minutes

This Keto Zuppa Toscana recipe will make about 8 servings, perfect for making ahead of time for lunches, sharing with friends, or freezing for later!


Roasting your cauliflower is super easy, all you need to do is wash and chop a head of cauliflower, I leave my pieces pretty big so I get that potato texture rather than mush. Put it on a big baking sheet with a little ghee or evoo, garlic powder, salt and pepper. Place into an oven set on 400 degrees and roast for about 25-30 minutes. The bottoms of will burn before the tops have browned so don’t forget about them! Because the cauliflower adds some extra moisture to the soup I leave out the water I put in the original recipe and just use the full box of chicken stock so roughly about 32oz rather than the 28oz I used in my original recipe.

After you get everything all mixed together and simmering, add the roasted cauliflower with the kale and let it sit covered for 15 minutes so all the flavors can become besties.

You can gauge how big and how roasted I made my cauliflower


After your flavors have melded together, top with your favorite parm and bacon and it’s ready to eat!

I hope you guys enjoy! Let me know if you prefer this version or the original. I actually think I preferred this version, all the flavor, none of the guilt, so win win! Don’t forget to share this recipe with your friends 🙂



PS: Inspo for this recipe came from a blog I love, South Your Mouth. Tons of great recipes on there for those that are keto and those that aren’t!

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