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Italian Keto Gnocchi Soup aka Zuppa Toscana

4.2 stars, average of 18 ratings

Italian Keto Gnocchi Soup aka Zuppa ToscanaPin itFollow us 134.8k

I'm pleased to introduce a very talented low-carb foodie and blogger: Sarah of The Primitive Palate. When I came across her recipe for low-carb gnocchi, I couldn't believe how easy and delicious it was! Sarah agreed to guest post for me and created another delicious keto-friendly recipe inspired by Italian cuisine: Zuppa Toscana (Gnocchi Soup with Sausage & Kale).

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Hands down, my favorite winter food is soup. It’s warm, filling and surprisingly so very simple to make. It’s also a great way to get rid of various veggie scraps and leftovers cluttering up your refrigerator! This soup features a favorite from my blog, Keto Garlic Gnocchi! It’s a low-carb version of the traditional Italian favorite, Zuppa Toscana. It also packs a nutrient punch with everyone’s favorite powerhouses: bone broth & kale. Usually, I make a big batch of gnocchi dough, form and freeze them. Then I can just thaw what I need, when I need it!

This recipe is enough for 4-6 servings depending on how hungry you are. If you opt for 6 servings, the net carbs per serving will drop to 5.8 grams. One batch of Keto Garlic Gnocchi makes 2 servings which are used in this recipe to make 4 servings of soup. 1 serving of gnocchi is 6.2 g net carbs, 1/2 serving is 3.1 g net carbs.

Hands-on Overall

Serving size about 2 cups/ 480 ml

Allergy information for Italian Keto Gnocchi Soup aka Zuppa Toscana

✔  Gluten free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, about 2 cups/ 480 ml)

Net carbs9.7 grams
Protein36.8 grams
Fat70.7 grams
Calories828 kcal

Calories from carbs 5%, protein 18%, fat 77%

Total carbs11 gramsFiber1.3 gramsSugars3.9 gramsSaturated fat31 gramsSodium1,600 mg(70% RDA)Magnesium175 mg(44% RDA)Potassium1,004 mg(50% EMR)

Ingredients (makes 4 servings)

Keto gnocchi:
  • 2 cups shredded, low moisture, part skim mozzarella (226 g/ 8 oz)
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sautéing
Soup:
  • 1 pound ground spicy Italian sausage (450 g/ 15.9 oz)
  • 1 small onion, diced (70 g/ 2.5 oz)
  • 2 cloves garlic, minced
  • 4 cups bone broth, chicken stock or beef stock (1 quart/ 1 L) - you can make your own
  • 1 red medium pepper, diced (120 g/ 4.2 oz)
  • 1 cup chopped kale or frozen kale (70 g/ 2.4 oz)
  • 1/2 cup heavy cream (120 ml/ 4 fl oz)
  • sea salt and freshly cracked black pepper
  • Optional: Parmesan cheese, chopped parsley & crumbled bacon for topping

Instructions

  1. Heat a large stockpot or dutch oven over medium-high heat. Add sausage, onion and garlic. Cook over until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
  2. Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer.
  3. Reduce heat to medium-low and add the kale and cook for an additional 5 minutes
  4. Add gnocchi & cream and stir to combine.
  5. Season to taste with salt and pepper.
  6. Garnish and serve warm.

Italian Keto Gnocchi Soup aka Zuppa ToscanaPin itFollow us 134.8k

Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)

Net carbsProteinFatCalories
Sausage, Italian, pork, raw
0.7 g16 g35.2 g389 kcal
Onion, white, fresh
1.3 g0.2 g0 g7 kcal
Beef bone broth, beef stock
0.5 g3.6 g3 g40 kcal
Peppers, red bell, fresh
1.2 g0.3 g0.1 g9 kcal
Kale, fresh
1.1 g0.5 g0.1 g7 kcal
Mozzarella cheese (low moisture, for pizza)
3.2 g13.4 g11.2 g167 kcal
Egg yolk, fresh
0.5 g2 g3.4 g41 kcal
Garlic powder, spices
0.5 g0.1 g0 g3 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 2 cups/ 480 ml
9.7 g36.8 g70.7 g828 kcal

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Sarah Betcher
Creator of ThePrimitivePalate.com

For as long as I can remember I have been struggling with my weight. I have had brief periods of being thin (by no means healthy), but mostly brought on heart break or just being broke! But just like clockwork, once I get happy...the weight comes creeping back.

After culinary & pastry school, it got worse. Over the course of 3 years I gained 100 pounds. I am a Pastry Chef by day and a tortured low-carb blogger by night! Seriously, the hardest job ever for someone avoiding carbs & processed foods!

AUTHOR BIO SARAH BETCHER

Once I found the keto diet, my relationship with food greatly changed! In the past 6 months I’ve lost 30 pounds and I’m still losing. I don’t have sugar cravings anymore! Even being surrounded by cake on a daily basis!

Travel and food are my hobbies. I am happily married to the greatest man I’ve ever met who has taken me on so many amazing adventures in Europe. We have been to about 10 countries so far! Currently, we live as expats in southern Germany with our two little puppies.

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Blog: ThePrimitivePalate.com
Facebook: www.facebook.com/theprimitivepalate
Twitter: twitter.com/ThePrimitivePal
Instagram: instagram.com/alchemygastronomica
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Comments (15)

The idea to use "gnocchi" for this soup was great! I didn't follow this recipe to a T, because I have another recipe I've always used that I just dropped the potatoes from, but it is pretty similar. And I did add a little cauliflower to this, as well. All in all, seriously delicious.

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This recipe was simply delicious.  It was well worth making the Keto Broth as well.  The tastey flavours are very mouth watering and wanting a second serving!
Thanks for sharing Martina!

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Glad you liked both! 😊

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I made the gnocchi and my family LOVED it! It was so easy! I have had to make it twice since then! So good!

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Awesome! Glad you liked it 😊

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How much is a serving??

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This recipe makes 4 servings and one serving is about 2 cups 😊

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Could the left over gnocchi be pre-shaped and frozen or refrigerated for later use and should this be done raw or cooked if storing? I cook for one, so there is bound to be leftovers

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They should be cooked & browned (see the recipe for Keto Gnocchi). I think you should be able to freeze them and let them defrost when ready to be used. The soup only requires one recipe ( = two servings) of Keto Gnocchi in this recipe that makes 4 servings. If you, say, make 2 servings of this soup and another and another two within the next few days, I think you can keep the remaining gnocchi in the fridge.

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This recipe is amazing! I made it for dinner and it was such a hit! I am making a big batch of the gnocchi and freezing it to make other pasta dishes! Thank you so much!

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Glad you liked it Martha! 😊

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Looks delicious! Have you tried other sorts of pasta using the same recipe? Noodles, tagliatelle,...? Oh my god if it works... 😊

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I think it may actually work. I'll give it a try!

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OMG you just made my day!! Low-carb gnocchi made from mozzarella and eggs! Can't wait to try them!

Reply

They are delicious! 😉

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