Low Carb Olive Garden Zuppa Toscana


Low Carb Olive Garden Zuppa Toscana

A delicious copycat recipe that uses turnips instead of potatoes!
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Keyword keto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 459kcal


  • 200g ground chicken
  • 200g ground pork
  • 5 small turnips
  • 4 cloves garlic
  • 3 kale leaves
  • 1 onion
  • 1500ml chicken broth
  • 250ml heavy cream almond milk for paleo
  • 190g bacon slices around 6 slices
  • 5 tbsp parmesan homemade italian sausage
  • 2 tsp sage
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chili flakes
  • ¼ tsp cayenne pepper optional
  • ½ tsp paprika


  • Peel and dice the turnips. Chop the kale into bite-size pieces. Dice the onion. Mince the garlic. Slice the bacon into 1cm slices.
  • In a bowl, add the sausage ingredients and mix well with your hands.
  • In a large pot, cook the bacon rashes on medium heat until nice and crispy. Do not drain the excess oil. Transfer the bacon to the side.
  • In the same pot, add the sausage and cook until browned, 3-5 minutes. Set aside. Again, do not drain the leftover oil.
  • Add the chopped onion and garlic to the pot and cook for 3-4 minutes until tender. Add the chicken broth and turnips. Turn the heat to high and put to boil for about 5-7 minutes. The turnips will soften very quickly. Pierce with a fork to check from time to time.
  • Once the turnips are soft, turn the heat down, add the kale and cook until wilted, around a minute. Add the heavy cream, salt and stir. Add the cooked sausages to the pot and stir.
  • The soup is now done. If you think it’s not salty enough, just add a bit more.
  • Serve and sprinkle the crispy bacon and parmesan over each serving bowl.


Nutrition Facts
Calories from Fat: 321Sugar: 4.57g
Saturated Fat: 13.91gProtein: 22.25g
Polyunsaturated Fat: 3.17gDietary Fiber: 2.3g
Monounsaturated Fat: 13.09gSodium: 1472mg
Total Fat: 35.68gPotassium: 514mg
Total Carbohydrates: 12.36gCholesterol: 123mg
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