Low-Carb Zuppa Toscana {dairy-free | potato-free | THM:S} | Zuppa Toscana is one of my FAVORITE meals. Then I quit eating potatoes (a staple ingredient). Once I learned how to make a potato-free, low-carb Zuppa, it was happily back in my life and with more nutrition than ever! |

Low-Carb Zuppa Toscana {dairy-free, potato-free, THM:S}

This classic Olive Garden Restaurant soup gets an overhaul! Celeriac replaces potatoes, cashew cream replaces heavy cream, and it's full of nourishing bone broth and veggies.

CourseMain Dish, Soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Author Lindsey Dietz


  • 8ouncesnitrate-free bacondiced
  • 1poundnitrate-freesugar-free Italian sausage, casings removed
  • 2 to 3tablespoonsfat of choiceI useĀ extra virgin olive oil.
  • 1large yellow oniondiced
  • 3poundsceleriacpeeled and cut into 1/4" cubes
  • 1-1/2quartschicken bone broth
  • 1tablespoonsalt
  • 1teaspoonblack pepper
  • 1bunch kalewashed and removed from stem


  1. Cook the diced bacon until almost crisp over medium-high heat in a cast iron Dutch oven or soup pot.
  2. Remove bacon from the pot with a slotted spoon andĀ drain on a paper towel-lined plate.
  3. Next, brown the Italian sausage in the same pot.
  4. Remove to drain on the same paper towel with the bacon. Leave any bacon and sausage fat in the pot.
  5. After that, add 2 or 3 tablespoons of additional fat to the pot.
  6. Add the diced onion and celeriac and saute for 5 to 7 minutes.
  7. Then, add the cooked bacon and sausage back to the pot.
  8. Pour in the remaining 1-1/2 quarts of bone broth.
  9. Season with salt and pepper.
  10. Cover and simmer until the celeriac is fork tender.
  11. Pour in the "cashew cream" and stir to combine.
  12. Finally, add the torn kale leaves and stir to combine.
  13. Remove from heat. Give it one last taste test and adjust seasonings if needed.
  14. Let the kale soften for about 5 minutes before serving.