Keto Zuppa Toscana in the Instant Pot That’s Low Carb Comfort

If you love that creamy, cozy Zuppa Toscana vibe but you’re keeping things low carb, this one’s for you. We’re doing all the comfort with none of the potato situation—thanks to cauliflower and a silky broth that tastes way more indulgent than it has any right to.

And because we’re using the Instant Pot, you get that “simmered all day” flavor in a fraction of the time. Weeknight win, meal prep win, cold-weather win… honestly, it’s a win parade.

Why You’ll Love This

This keto Zuppa Toscana is rich, creamy, and loaded with sausage and kale, but still low carb and super satisfying. The Instant Pot makes it fast, hands-off, and perfect for making a big batch that tastes even better tomorrow.

Ingredients

1 lb Italian sausage (mild or hot), casings removed if needed
4 slices bacon, chopped
1 small yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth (low sodium preferred)
1 small head cauliflower, cut into small florets (about 4–5 cups)
2 cups chopped kale (stems removed)
1 cup heavy cream
1 tsp salt, plus more to taste
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional, for heat)
1/2 tsp Italian seasoning (optional but cozy)
2 tbsp grated Parmesan, plus more for serving

How to Make It

Set the Instant Pot to Sauté. Add chopped bacon and cook until browned and crisp-ish, about 5–7 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the drippings in the pot.
Add the sausage to the pot. Break it up and cook until mostly browned, about 4–6 minutes. If there’s a lot of grease, carefully spoon off a little (leave some for flavor).
Add onion and cook 2–3 minutes, stirring to soften. Add garlic and cook 30 seconds, just until fragrant.
Pour in a splash of chicken broth and scrape up any browned bits from the bottom (this helps avoid a burn notice and adds flavor). Add the remaining broth, cauliflower florets, salt, pepper, red pepper flakes, and Italian seasoning.
Lock the lid and set to Pressure Cook (High) for 3 minutes. When done, let it naturally release for 5 minutes, then carefully quick release the rest.
Open the lid and stir in the kale. Set to Sauté for 2–3 minutes to wilt the kale and bring everything back to a gentle simmer.
Turn off the heat. Stir in heavy cream and Parmesan until creamy and combined. Taste and adjust salt and pepper.
Serve hot with the reserved bacon on top and extra Parmesan. If you like a thicker soup, let it sit for 5 minutes before serving (it thickens as it cools slightly).

Tips for the Best Results

Cut cauliflower small. Small florets cook quickly and feel more “potato-like” in the soup.
Deglaze like you mean it. Scraping the bottom after sautéing keeps the flavor and helps prevent the Instant Pot burn warning.
Add cream at the end. This keeps the texture smooth and prevents curdling from high pressure cooking.
Use kale you actually like. Lacinato (dino) kale is softer and less bitter; curly kale is classic and sturdy.
Control the spice. Hot sausage plus red pepper flakes can get fiery fast—pick one if you’re heat-sensitive.
Let it rest. This soup thickens as it sits, which makes it feel extra cozy and hearty.

Variations

Dairy-light option: Swap heavy cream for full-fat canned coconut milk (it will change the flavor slightly but still tastes rich).
Extra veggie boost: Add 1–2 cups chopped zucchini or mushrooms when you add the cauliflower.
More “potato” vibes: Stir in 1/2 cup mashed cauliflower (just mash a portion of the cooked florets against the side of the pot).
Chicken version: Use ground chicken Italian sausage for a lighter spin that’s still keto-friendly.
Cheesy finish: Add 1/2 cup shredded mozzarella at the end for a super creamy, stretchy moment.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave in 45–60 second bursts, stirring between rounds. If it thickens a lot, add a splash of broth to loosen it up (cream-based soups love a little touch-up).

FAQ

Can I make this keto Zuppa Toscana without cauliflower?

Yes. You can skip the cauliflower entirely for a more brothy soup, or replace it with chopped zucchini for a similar bite. If you remove the cauliflower, you may want to add a little extra kale or sausage so it still feels hearty.

How do I keep the Instant Pot from giving a burn notice?

The biggest trick is deglazing: after sautéing sausage and onions, add a splash of broth and scrape the bottom until it’s smooth (no stuck-on bits). Also, add broth before cauliflower, and don’t stir aggressively once everything’s in—just a gentle mix is enough.

Can I use spinach instead of kale?

Totally. Add spinach after pressure cooking, the same way you’d add kale, but it only needs about 30–60 seconds to wilt. Spinach is softer and milder, so it’s great if you want less chew.

Is it okay to freeze this soup?

You can, but cream-based soups can separate a bit after thawing. If you want the best texture, freeze the soup before adding the heavy cream, then add the cream after reheating. If it does separate, whisking while reheating usually brings it back together.

How can I thicken it without adding carbs?

Mash some of the cooked cauliflower right in the pot to naturally thicken the broth. You can also stir in a little extra Parmesan at the end. Both options keep it low carb and make the soup feel extra luxurious.