If you love Zuppa Toscana but you’re not here for potatoes doing the most, this Keto Zuppa Toscana Soup Instant Pot version is your new cozy-season staple. It’s creamy, hearty, and loaded with that classic combo of sausage + kale + garlic… without the carb hangover.
The Instant Pot makes it weeknight-friendly (aka you can make it while answering emails and pretending your life is together). One pot, big flavor, and it tastes even better the next day.
Why You’ll Love This
This soup hits every comfort-food note—rich, savory, and creamy—while staying actually low carb. The Instant Pot keeps the sausage juicy, the broth flavorful, and the whole thing comes together fast with minimal cleanup.
Ingredients
- 1 lb Italian sausage (mild or spicy; pork or turkey)
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium if you prefer)
- 1 1/2 cups cauliflower florets, chopped small (potato swap)
- 1 tsp salt (start with 1/2 tsp if your broth is salty)
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 2 cups chopped kale (stems removed)
- 3/4 cup heavy cream
- 2 tbsp grated Parmesan, plus more for serving
- 1 tbsp lemon juice (optional, brightens everything)
How to Make It
- Set your Instant Pot to Sauté. Add chopped bacon and cook until browned and a little crispy, about 5–7 minutes. Scoop bacon onto a plate, leaving about 1–2 tablespoons of drippings in the pot.
- Add the Italian sausage to the pot. Break it up and brown for 4–6 minutes until mostly cooked through (a little pink is fine; it will finish under pressure). If there’s excess grease, carefully spoon some off.
- Add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom (this is flavor and helps prevent the burn warning). Stir in cauliflower, salt, pepper, and red pepper flakes if using.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. When done, let it naturally release for 5 minutes, then carefully quick release the remaining pressure.
- Open the lid and stir in the chopped kale. Set to Sauté for 2–3 minutes, just until kale is tender and bright.
- Turn off the heat. Stir in heavy cream and Parmesan until smooth and creamy. Add lemon juice if using for a subtle “restaurant soup” finish.
- Taste and adjust seasoning. Serve hot topped with the crispy bacon and extra Parmesan.
Tips for the Best Results
- Chop the cauliflower small: Smaller pieces soften quickly and feel more “potato-like” without turning mushy.
- Don’t add cream before pressure cooking: Dairy can separate under pressure. Stir it in at the end for the creamiest texture.
- Deglaze like you mean it: Scrape the bottom after adding broth to avoid the Instant Pot burn notice and to grab all that browned flavor.
- Kale goes in last: It stays green and tender instead of sad and overcooked.
- Control the spice: Use spicy sausage, red pepper flakes, or both—depending on your mood.
- Want it thicker? Simmer on Sauté for a few minutes after adding cream, or add an extra handful of Parmesan.
Variations
- Dairy-light: Swap heavy cream for full-fat coconut milk (unsweetened). It changes the flavor slightly but stays rich and keto-friendly.
- Extra veggie: Add sliced mushrooms or chopped zucchini with the cauliflower for more volume without many carbs.
- Super hearty: Stir in 1 cup shredded cooked chicken at the end for protein on protein.
- Turkey sausage version: Use turkey Italian sausage and add 1 tablespoon olive oil if the pot looks dry after browning.
- More “Olive Garden” vibes: Add a pinch of Italian seasoning and serve with extra Parmesan and black pepper on top.
Storage & Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat or in the microwave in 30-second bursts, stirring between rounds. Avoid boiling after the cream is added to keep it silky. This soup can be frozen, but the texture may separate slightly—if you freeze it, consider freezing before adding cream and stirring the cream in after reheating.
FAQ
How low carb is this Keto Zuppa Toscana Soup Instant Pot recipe?
It’s low carb because it skips potatoes and uses cauliflower instead. Exact net carbs depend on your sausage, broth, and onion size, but it typically lands in the keto-friendly range per bowl. If you’re tracking closely, weigh your ingredients and calculate with your preferred app.
Can I use frozen cauliflower in the Instant Pot?
Yes. Use the same amount and keep the cook time the same, but expect slightly softer cauliflower. If you like more bite, do a 3-minute pressure cook instead of 4 minutes, then quick release.
What if my Instant Pot shows the “burn” warning?
Cancel cooking, quick release if needed, and open the lid. Scrape the bottom of the pot to loosen any stuck bits, then add a splash more broth. The most common cause is not deglazing after browning sausage and onion.
Can I make it thicker and creamier without adding more carbs?
Totally. Add a bit more Parmesan, simmer on Sauté for 3–5 minutes after adding cream, or blend a small portion of the soup (about 1 cup) and stir it back in. Blending cauliflower thickens it naturally.
Can I prep this ahead for meal prep?
Yes—this soup is a meal-prep hero. Make it fully, cool, and portion into containers. For the best texture, store the bacon separately and add it on top right before eating so it stays crisp.