Olive Garden Zuppa Toscana Soup – Keto & Low-Carb Comfort in a Bowl
Enjoy the classic warmth of Olive Garden’s Zuppa Toscana—without the carbs! This keto-friendly version swaps potatoes for chayote squash, combines tender turkey or sausage, kale, and a creamy herb broth for a soul-soothing bowl with just 5 g net carbs per serving.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb ground turkey or hot Italian sausage, casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 2 chayotes peeled and diced
- 1 tsp dried oregano or Italian seasoning
- ½ cup sun-dried tomatoes drained and chopped
- Salt and pepper to taste
- 6 cups chicken broth low-sodium preferred
- 1 bunch kale leaves stripped from stems and chopped
- ¼ cup heavy cream
- ½ cup unsweetened almond milk
- ¼ cup freshly grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
Brown the meat (5–7 minutes)
- Heat a large stockpot over medium-high heat. Add ground turkey or sausage and cook until browned, breaking up with a spoon. Drain excess fat, leaving about 1 Tbsp for flavor.
Build the base (5 minutes)
- Stir in diced onion; cook until translucent. Add minced garlic and sun-dried tomatoes; sauté 1 minute until fragrant.
Season and simmer (10 minutes)
- Add salt, pepper, and oregano. Pour in chicken broth, scraping up browned bits. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
Add greens and cheese (5 minutes)
- Stir in chopped kale until wilted. Add Parmesan and stir until melted into the broth.
Cream it up (2–3 minutes)
- Pour in heavy cream and almond milk. Stir gently and heat through—do not boil. Taste and adjust seasoning.
Serve and garnish
- Ladle soup into bowls. Top with fresh parsley and extra Parmesan if desired.
Notes
Nutrition (Per Serving)
- Calories: 254 kcal
- Fat: 15 g
- Protein: 22 g
- Total Carbs: 7 g
- Fiber: 2 g
- Net Carbs: 5 g