Keto Zuppa Toscana

May 8, 2019
This recipe for Zuppa Toscana is your next best weeknight dinner! Get it over at www.littlefoxblog.com

One of the easiest weeknight meals I’ve made recently has been this Zuppa Toscana recipe, which happens to be an Olive Garden copycat from Damn Delicious (a great food blog to follow!) There are a variety of ways to make the dish – all including delicious ingredients like ground pork and bacon. Although very tasty when prepared that way, it doesn’t do much in the way of keeping me aligned with my keto diet.

How exactly can one make this keto-friendly?

photo source: tcmworld.org

I simply did a little homework on keto alternatives to popular ingredients like potatoes and found that daikon is almost the same exact flavor and texture when boiled.

When it was time try it myself I couldn’t believe this little radish ended up tasting just like a potato – just without the starch and carbs!

What is a daikon exactly?

The daikon is in the radish family and is quite nutritious. According to Organic Facts, it is known to boost digestive health, aide in weight loss, and they contain beneficial nutrients like potassium, vitamin c, and phosphorous. Not to mention daikon is known to prevent certain cancers and encourage a stronger immune system. A lot for a little veggie, am I right?!

Chicken sausage vs pork

Another alternative I used in this recipe was chicken sausage instead of pork. I love pork sausage, especially the spicy Italian variety, but I wanted to keep our meal lighter and less fatty tasting. By making this switch, I am cutting out hundreds of calories and fat grams compared to using pork. However, it’s important to note that no matter what leaner type of sausage you choose, sodium and saturated fat is something to keep an eye on.

Keto Zuppa Toscana

An easy weeknight keto-friendly recipe that’s sure to delight the entire family!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Keto
Servings: 8 servings


  • 1 lb ground chicken sausage Spicy Italian
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 4 cups chicken broth
  • 2 daikon peeled, chopped into 1/4 pieces
  • 1 head kale trimmed from stem, chopped
  • 1 1/2 cup heavy cream
  • salt & black pepper to taste


  • Heat a dutch oven or similar large pot over medium-high heat. Add olive oil and cook ground chicken sausage until browned and cooked through, about 3-5 minutes, crumbling the sausage as it cooks. Drain excess fat and return to pot.
  • Add garlic and onion, stirring into sausage. Cook until onions become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add daikon and cover until softened, about 15 minutes.
  • Stir in chopped kale and cook until wilted slightly, about 5 minutes. Add heavy cream and stir to combine. Season with salt and pepper to taste.
  • Serve immediately and garnish with your favorite toppings such as bacon or shredded cheese.
This recipe for Zuppa Toscana is your next best weeknight dinner! Get it over at www.littlefoxblog.com
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