Best Keto Zuppa Toscana Soup with Rutabaga

Finding satisfying, low-carb comfort food during the colder months can feel like searching for a needle in a haystack. Between juggling family dinner preferences and trying to stick to a keto diet, it’s easy to fall back on the same old recipes night after night. But here’s the good news – this keto zuppa toscana soup with rutabaga brings all the cozy, rich flavors of the classic Italian favorite, while keeping things perfectly keto-friendly. Plus, it’s a one-pot meal that comes together without any fuss, making it ideal for busy weeknight dinners or weekend meal prep.

What Kind of Rutabaga Should I Use?

When shopping for rutabaga, look for ones that are smooth, firm, and feel heavy for their size – they’re usually about 4-6 inches in diameter. The smaller ones tend to be sweeter and more tender, which is perfect for this soup, while larger ones can sometimes be a bit woody. You’ll want to pick ones with purple-tinged cream or yellowish skin without any major blemishes or soft spots. Before cutting into your rutabaga, make sure to peel off the waxy skin that’s often applied to help preserve freshness. If you can’t find rutabaga at your store, turnips can work as a substitute, though they’re a bit more peppery in flavor.

Options for Substitutions

Looking to switch things up with this keto soup? Here are some handy substitutions you can try:

• Italian sausage: You can use any type of ground sausage – try hot Italian sausage for extra kick, or ground pork with 1 tablespoon Italian seasoning mixed in. Turkey sausage works too if you prefer a lighter option.
• Rutabaga: While rutabaga is perfect for keto, you could use turnips or cauliflower florets instead. Just note that cauliflower cooks faster, so add it in the last 10 minutes of cooking.
• Kale: Not a kale fan? Swiss chard or spinach make great alternatives. If using spinach, add it during the last 2-3 minutes of cooking since it wilts quickly.
• Heavy cream: Besides coconut cream, you can use unsweetened almond milk mixed with 2 tablespoons of cream cheese for a dairy-free option. Just blend them together before adding to avoid lumps.
• Bacon: Pancetta makes a nice swap for bacon, or you can leave it out entirely – though you’ll miss out on some of that smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto zuppa toscana is overcooking the rutabaga – unlike potatoes, rutabaga becomes mushy much faster, so check its tenderness after 15 minutes of simmering to ensure it maintains a pleasant bite. Adding the kale too early is another common mistake that can lead to bitter, lifeless greens – instead, stir it in during the last 5 minutes of cooking to keep its bright flavor and slightly crisp texture. To prevent the cream from curdling (whether using heavy cream or coconut cream), make sure to lower the heat and slowly stir it in at the very end, never letting the soup return to a full boil. For the best flavor development, don’t rush browning the sausage and bacon – taking an extra few minutes to get them properly caramelized will create a deeper, richer base for your soup.

What to Serve With Keto Zuppa Toscana?

This hearty Italian soup is filling enough to be a meal on its own, but there are some great low-carb sides that work really well with it. A simple green salad with olive oil and lemon dressing keeps things light while adding some fresh crunch to your meal. If you’re looking for something more substantial, try some keto-friendly garlic bread made with almond flour, or some cheesy cauliflower breadsticks for dipping. For those who aren’t strictly following keto, a slice of crusty bread is perfect for soaking up the creamy broth – just remember this will add carbs to your meal!

Storage Instructions

Keep Fresh: This cozy keto zuppa toscana stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just keep in mind the kale might soften a bit more over time.

Freeze: You can freeze this soup for up to 3 months in a freezer-safe container. Though keep in mind that cream-based soups can sometimes separate when frozen. If you’re planning to freeze, consider leaving out the cream and adding it fresh when you reheat.

Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If you’re using the microwave, heat in 30-second intervals, stirring between each one. If the soup seems a bit separated after freezing, just give it a good stir while reheating and it should come back together nicely.

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 65-80 g
• Fat: 100-115 g
• Carbohydrates: 40-50 g

Ingredients

• 12 ounces italian sausage, ground
• 6 slices bacon, sliced into 1-inch pieces
• 1/2 medium sweet onion, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 3 1/2 cups low-sodium chicken broth
• 2 cups rutabaga, cubed into 1/2-inch pieces
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 2 cups chopped curly kale
• 3/4 cup heavy cream (use coconut cream for whole30)

Step 1: Cook the Sausage

In a large skillet over medium-high heat, brown the sausage for about 7-9 minutes, ensuring it is cooked through.

Once done, drain any excess fat from the pan and set the sausage aside for later use.

Step 2: Cook the Bacon

Using a large Dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes until it is cooked through.

Drain any fat from the Dutch oven to keep the dish balanced without being overly greasy.

Step 3: Saute Onions and Garlic

In the same Dutch oven, add the onions and garlic.

Saute them for 3-5 minutes, stirring occasionally, until the onions become translucent and fragrant.

Step 4: Simmer the Soup Base

Add the chicken broth, rutabagas, salt, and pepper to the Dutch oven.

Increase the heat to high to bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer for 12-15 minutes or until the rutabagas are tender when pierced with a fork.

Step 5: Add Kale and Sausage

Add the chopped kale to the Dutch oven and return the cooked sausage to the mixture.

Let everything simmer together for 2-3 minutes until the kale is tender and has absorbed some of the flavors.

Step 6: Finish with Cream

Add the heavy cream to the Dutch oven and heat through until the cream is warm and incorporated.

Serve the hearty dish hot, savoring the delicious blend of flavors.