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This keto Tuscan soup is a bowl of comfort filled with the flavors of sun-dried tomatoes, garlic, and cream. Made in one pot, it is comforting and delicious – high protein, gluten-free, and low carb.
Tuscan soup is one of my favorite Italian dishes. And who wouldn’t love it? It’s known for its rich flavors and hearty ingredients.
Now, traditional Tuscan soup typically includes beans, leafy greens, and a variety of meats, making it a wholesome and satisfying meal. However, it’s not keto-friendly.
So, if you are missing the delicious combinations of Tuscan Soup but want to keep your net carb intake low, you’ve come to the right place!
I’ve found that this Keto Tuscan Soup recipe embodies the essence of the traditional one but only offers 8 grams of net carbs and 15 grams of protein per serving.
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Pin ItSo, when should you have this soup? To be honest, I love having it any time.
This Keto Tuscan soup is an ideal choice for any meal, whether it’s a cozy lunch during a chilly day or a comforting dinner after a long week.
Additionally, what I love about this soup is that it’s perfect for meal prep. You can easily make a large batch and enjoy it throughout the week, making a healthy eating option that is convenient and enjoyable.
Recipes like this make it so much easier to stay on track with your keto lifestyle.
Ingredients and Substitutes
Olive oil (1 tbsp)
Italian sausage, sliced (1 lb) – While I recommend keeping it (since it adds depth to the meal), if you prefer a different flavor, you can substitute it with turkey sausage, or for a vegetarian option, you can choose tofu sausage.
Yellow onion, chopped (1 large) – You can also use white onion or red onion for an extra punch of flavor.
Garlic, minced (3 cloves) – I recommend keeping a jar of chopped garlic in olive oil to help you save time. If you don’t want to chop, you can use garlic flakes.
Dried oregano (1 tsp)
Sun-dried tomatoes, drained and chopped (1/2 cup) – Sun-dried tomatoes add a nice umami flavor. But if you cannot find them, you can use fresh tomatoes or canned diced tomatoes.
Chicken broth, low-sodium (6 cups) – A low-sodium option is great for controlling the sodium content. You can also use other options like beef broth or vegetable broth.
Salt (1/4 tsp)
Black pepper (1/4 tsp)
Kale, chopped (1 bunch) – You can also use spinach or Swiss chard as an alternative.
Heavy cream (1 cup) – If you are looking for a non-dairy option, you can use coconut milk.
TOPPINGS
Parmesan, grated (1/4 cup)
Parsley, chopped
How to Make Keto Tuscan Soup
Step 1. Grab a Dutch oven and place it over medium heat. Add the olive oil and the sausage.
Step 2. Cook sausage slices until they turn golden brown. It should roughly take 3-5 minutes.
Step 3. Add the onion, garlic, and oregano.
Step 4. Cook (make sure you keep stirring) until the onions become translucent. It should take around 2-3 minutes.
Step 5. Add the sun-dried tomatoes, chicken broth, salt, and pepper. Stir until everything is well mixed. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes.
Step 6. Once it’s cooked, add in the kale until it’s wilted. This should take 1-2 minutes. Now, stir in the heavy cream until it’s heated through (around 1 minute).
When it’s cooked, serve it in bowls and garnish with grated parmesan and parsley.
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Pin ItWhat to Serve This Soup With
Here are some of my favorite sides to have with this Keto Tuscan Soup.
- Keto garlic bread: A slice of keto garlic bread can complement the soup perfectly, adding a crunchy texture to the creamy broth. And you can soak some of the leftovers in it!
- Fresh green salad: A fresh green salad with a light vinaigrette pair well, providing a refreshing contrast to the rich soup.
- Cheese platter: A small cheese platter with a variety of cheeses (Gouda, Pepper Jack, and Colby Jack) can add an extra layer of indulgence to your meal. It can also be a fun way to share with your friends and family.
Other Ingredients You Can Use
One of the best things about this keto Tuscan soup is its versatility. Here are some of the ways I’ve tried modifying the recipe, which I’ve found have worked.
And, if you have added other ingredients to this delicious soup (or feel like experimenting), I would love to hear all about it!
- Adding a spice kick: For a spicier kick, add red pepper flakes or use spicy Italian sausage. If you prefer a milder flavor, opt for sweet Italian sausage.
- Add more vegetables: Feel free to include other low-carb veggies like zucchini, bell peppers, or mushrooms. Not only does it enhance its nutritional profile, but it can also add a lot of flavor to the recipe.
- Make it vegetarian: To make this soup vegetarian, replace the sausage with plant-based alternatives and use vegetable broth instead of chicken broth.
Storage and Leftovers
Did you make too much soup? There is no such thing! You are going to want to keep all the leftovers.
To place it in the fridge, place it in an airtight container. Make sure you let it cool down before you place it in the fridge. You can keep it here for up to 3-4 days.
For longer storage, you can place the soup in a freezer-safe container and keep it in the freezer for up to 2-3 months. Make sure you thaw it in the fridge overnight before reheating.
Once you are ready to have the soup again, reheat it on the stove over low heat. Make sure you stir occasionally to maintain its creamy consistency.
Other Soup Recipes
Keto Tuscan Soup
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage sliced
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 cup sun-dried tomatoes drained and chopped
- 6 cups chicken broth low-sodium
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bunch kale chopped
- 1 cup heavy cream
Topping
- 1/4 cup parmesan grated
- Parsley chopped
Instructions
- Heat up the Dutch oven to medium-high heat, add in the olive oil, and cook sausage slices until they’re slightly browned. It will take around 3-5 minutes.
- Add in onion, garlic and oregano. Cook, stirring throughout, until the onion becomes translucent. It will take around 2-3 minutes.
- Add in the sun-dried tomatoes, chicken broth, salt, and black pepper. Stir everything together and let it simmer for 15-20 minutes.
- Now, add in the kale until it’s wilted. It will take around 1-2 minutes.
- Stir in the heavy cream until it’s heated through. It will take around 1 minute.
- Garnish with grated parmesan and parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe after searching for something to make for my mom. She’s on a Keto diet and is a little picky when it comes to soup. I never leave reviews but this is the most incredible soup I have ever had. It doesn’t even taste keto, it’s too good to be true! It’s a big hit with everybody and so easy to prepare. Thank you a million for sharing this recipe!!