A low-carb take on the classic. Low Carb Keto Tuscan Soup is hearty, creamy, full of flavor, and made in just one pot!

I have the perfect recipe for you if you love hearty soup! The Olive Garden’s favorite “Zuppa Toscana”, it’s a low carb and keto-friendly take. Even though the summer. It’s that good.

prep time: 10 MINUTES
Cook time: 35 MINUTES
Total time: 45 MINUTES


  • (casings removed) 3 lb(1.4 kg) Hot Italian Sausage,
  • 1 Large Onion, chopped,
  • 6 Cloves Garlic, minced
  • 1 Tbsp Dried Oregano
  • (drained and sliced) 1 Cup Sundried tomatoes,
  • Salt & Pepper to taste
  • TWELVE Cups of Chicken Broth
  • (de-stemmed and sliced thin) 1 Bunch Kale,
  • 1 cup heavy whipping cream


  1. Add Italian sausage, breaking it up with your spatula, in a large pot/dutch oven, over medium-high heat, and sauté until cooked through.
  2. Add the onion after draining excess fat and cook until it gets softened. Stir in pepper, sundried tomatoes, oregano, salt, and garlic and saute for 1 minute.
  3. Pour in broth, bring to just a boil(and then reduce to a simmer). Add the chopped kale after simmering for FIFTEEN minutes and cook until the kale starts to wilt.
  4. Stir in cream and bring back to simmer.
  5. With salt and black pepper, season to taste then remove from heat.
  6. Serve with grated parmesan.