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Italian Keto Gnocchi Soup aka Zuppa Toscana

Sarah BetcherUpdated 30 March 2023★★★★☆4.2 (31 ratings)
  • Ready in 30m
  • 9.7 g net carbs
  • 828 kcal
  • Serves 4
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Italian Gnocchi Soup (keto, low-carb, primal)

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).

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.

Step-by-step

  1. Make the Keto Garlic Gnocchi. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 minute. Fold in one egg yolk at a time until a homogeneous dough forms. Portion dough into 4 balls. Chill in refrigerator for at least 10 minutes.

  2. Lightly grease a piece of parchment (and your hands-it helps from sticking!) and roll out each ball into a long log. Slice each log into 1-inch (2.5 cm) pieces.

  3. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan. Add gnocchi and sauté each side for about 1-2 minutes, until golden brown.

  4. Make the soup. 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.

  5. Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer. Reduce heat to medium-low and add the kale and cook for an additional 5 minutes. Add gnocchi & cream and stir to combine.

  6. Season to taste with salt and pepper. Garnish and serve warm.

    Italian Gnocchi Soup (keto, low-carb, primal)
Italian Keto Gnocchi Soup aka Zuppa Toscana

Recipe

Italian Keto Gnocchi Soup aka Zuppa Toscana

★★★★☆4.2 (31 ratings)

Tasty Italian soup make low-carb and keto with easy grain-free gnocchi made with just a few common ...

Hands on
20m
Overall
30m
Servings
4
9.7 g
Net carbs
36.8 g
Protein
70.7 g
Fat
828
kcal
PinRate

Ingredients makes 4 servings

  • Keto gnocchi:
  • Soup:

Instructions

  1. Make the Keto Garlic Gnocchi. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 minute. Fold in one egg yolk at a time until a homogeneous dough forms. Portion dough into 4 balls. Chill in refrigerator for at least 10 minutes.

  2. Lightly grease a piece of parchment (and your hands-it helps from sticking!) and roll out each ball into a long log. Slice each log into 1-inch (2.5 cm) pieces.

  3. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan. Add gnocchi and sauté each side for about 1-2 minutes, until golden brown.

  4. Make the soup. 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.

  5. Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer. Reduce heat to medium-low and add the kale and cook for an additional 5 minutes. Add gnocchi & cream and stir to combine.

  6. Season to taste with salt and pepper. Garnish and serve warm.

Nutrition per serving, about 2 cups/ 480 ml

Carbs 5%Protein 18%Fat 77% of calories

Net carbs
9.7 g
Total carbs
11 g
Fiber
1.3 g
Sugars
3.9 g
Protein
36.8 g
Fat
70.7 g
Saturated fat
31 g
Calories
828 kcal
Sodium
1,600 mg · 69.6% RDA
Magnesium
175 mg · 43.6% RDA
Potassium
1,004 mg · 50.2% EMR
Nutrition by ingredient
Per about 2 cups/ 480 mlNet carbsProteinFatkcal
Mozzarella cheese (low moisture, for pizza)3.2 g13.4 g11.2 g167
Egg yolk, fresh0.5 g2 g3.4 g41
Garlic powder, spices0.5 g0.1 g0 g3
Butter, unsalted, grass-fed0 g0 g2.9 g25
Olive oil, extra virgin0 g0 g3.4 g30
Sausage, Italian, pork, raw0.7 g16 g35.2 g389
Onion, white, fresh1.3 g0.2 g0 g7
Beef bone broth, beef stock0.5 g3.6 g3 g40
Peppers, red bell, fresh1.2 g0.3 g0.1 g9
Kale, fresh1.1 g0.5 g0.1 g7
Cream, heavy whipping, pouring, full-fat (30-40% fat)0.8 g0.6 g11.4 g110
Salt, pink Himalayan rock salt0 g0 g0 g0
Total9.7 g36.8 g70.7 g828

Serving size about 2 cups/ 480 ml

  • Gluten free
  • Nut free
  • Avocado free
  • Coconut free
  • Fish free
  • Shellfish free
  • Beef free

Goes well with

Add a side and it's a complete meal.

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Comments & ratings (17)

4.231 ratings
  • 5 ★18
  • 4 ★7
  • 3 ★2
  • 2 ★2
  • 1 ★2

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  1. Denise

    Am I missing something? I don’t see the recipe to make the gnocchi, I just see the soup recipe.

    1. Martina @ KetoDietAuthor

      Hi Denise, it was linked but I included it in the steps to make it easier!

  2. Kayla

    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.

  3. Marilyn Williams

    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!

    1. Martina @ KetoDietAuthor

      Glad you liked both! 😊

  4. Angela Stevenson

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

    1. Martina @ KetoDietAuthor

      Awesome! Glad you liked it 😊

  5. Sharon

    How much is a serving??

    1. Martina @ KetoDietAuthor

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

  6. sonnett

    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

    1. Martina @ KetoDietAuthor

      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.

  7. Martha Wainwright

    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!

    1. Martina @ KetoDietAuthor

      Glad you liked it Martha! 😊

  8. Emily

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

    1. Martina @ KetoDietAuthor

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

  9. Kathy

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

    1. Martina @ KetoDietAuthor

      They are delicious! 😉

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