Whole30 + Keto Zuppa Toscana Recipe + Video – a low carb creamy Italian sausage, bacon + kale soup. No potatoes! Stovetop, instant pot + slow cooker instructions. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

spoon in a bowl of whole30 + keto zuppa toscana


I’ve got 1 more healthy soup recipe to sneak in before winter is over! And this one might be the most flavorful yet.

Whole30 + Keto Zuppa Toscana!

This one is extra special because it is dairy free, and uses the best low carb potato substitute.

spoon in a bowl of whole30 + keto zuppa toscana


Whole30 + Keto Zuppa Toscana

If you’ve never had zuppa toscana before, it was made popular by Olive Garden. I kept seeing this soup all over Instagram, and knew I had to create a low carb version of it. Now I know what all the hype is about!

A creamy soup with Italian sausage, bacon, potatoes, onion and kale. Simple, and so perfect!

ladle in a pot of whole30 + keto zuppa toscana


Keto Zuppa Toscana with Turnips

Rather than using potatoes, I swapped them for turnips, which are my favorite low carb white potato substitute.

When turnips are cooked in soup, they lose that slight peppery bite and absorb all the flavors of the soup. They also hold their shape in soup, just like a potato. You would seriously never guess you weren’t eating a potato!

If you don’t have turnips on hand, radishes would work also!

spoon by a bowl of whole30 + keto zuppa toscana


Dairy Free Zuppa Toscana

To keep this dairy free, I made it creamy using my very favorite method of soaked cashews. When you soak cashews and blend them up, they taste SO MUCH like heavy cream!

You can also use canned coconut milk, but I honestly find that the coconut flavor lingers. For the most neutral tasting creaminess, soaked cashews are the best. If you’re ok with dairy, heavy cream works too!

To help thicken the soup just a bit without using any flour, I blend up the cashews and warm broth from the soup with 1 bag of frozen cauliflower rice. It’s genius! Thickens without altering the flavor at all, and also sneaks in even more veggies.

Watch Keto Zuppa Toscana Recipe Demo (3:34 minutes)

whole30 + keto zuppa toscana soup in a white bowl on a white background

Whole30 + Keto Zuppa Toscana

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 1 pound mild Italian sausage
  • 8 slices of bacon, chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, grated or finely minced
  • 5 cups chicken stock
  • 1 pound turnips, peeled and cut into bite size pieces
  • 10-ounce bag frozen cauliflower rice
  • 3/4 cup soaked raw cashews (see notes for soak instructions)
  • 1 bunch kale, stems removed and chopped
  • salt + pepper to taste
  • red pepper flakes to garnish (optional)
  • my keto biscuits goes great with this soup!


  1. Heat your dutch oven (or large soup pot) over medium heat.
  2. Add the Italian sausage, and break it up and brown (I like using a potato masher!). Once cooked, spoon it out into a bowl.
  3. In the same pan in the leftover sausage drippings, cook the chopped bacon until crispy. Spoon onto paper towels to drain.
  4. Remove all but 2 tablespoons bacon fat. Add the onions, scraping up the brown bits from the bottom of the pan. Cook until translucent, about 5 minutes.
  5. Add the garlic, cook for 30 seconds until fragrant.
  6. Pour in the chopped turnips and chicken stock. Bring to a simmer and cook for 20 minutes until the turnips are fork tender.
  7. In your high speed blender, add the frozen cauliflower rice, soaked cashews, and ladle in 1 cup of the hot cooking liquid from the soup. Blend on high until completely pureed. Add back in to the soup. This will thicken it and make it creamy.
  8. Pour back in the sausage and kale. Cook another 5 minutes until the kale is bright green and tender. Taste for salt + pepper. (Sometimes I’ll even add back in some of the bacon renderings for more flavor if needed. Great fat macros for keto!)
  9. Remove from the heat. Add back in the bacon just before serving so it stays crispy.
  10. Serve warm, garnished with red pepper flakes if desired.
  11. Leftovers will keep in an airtight container refrigerated for 5 days, or frozen for 6 months. Reheat in the microwave or on the stovetop until warm.


Instant Pot Instructions: Use The saute function to cook the sausage + bacon per the above recipe. At step 6, close the instant pot to sealing and pressure cook for 5 minutes. Do a quick release and follow the rest of the recipe.

Slow Cooker Instructions: Follow steps 1-5. For steps 6, add the onions, garlic, turnips, sausage + chicken stock to your slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours. Then follow steps 7-11.

To soak the cashews, you can soak overnight in 3 cups room temperature water on the counter. Or you can do a quick soak, and soak the cashews in 3 cups boiling water for 1 hour. Drain after soaking.

If you don’t want to use cashews, you can substitute 1 cup canned coconut milk, original flavor Nutpods or if you’re ok with dairy you can use heavy cream (but reduce the chicken stock to 4 cups since you will be adding in more liquid). I personally find canned coconut milk gives this soup a coconut flavor, which is why I prefer cashews.

You can use hot Italian sausage if you like it spicy!

You can use any kind of kale, my favorite is lacinto kale.

Make sure your bacon is sugar free if making this during Whole30.


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