If you love the cozy vibes of Zuppa Toscana but you’re keeping things keto, this Instant Pot version is about to be your new weeknight flex. It’s got that classic combo of sausage, tender kale, and a rich, garlicky broth—without the potatoes and without spending an hour babysitting a pot.
Bonus: you can keep it dairy-free and still get that creamy, restaurant-style finish. And if you’re picky about sausage (or just working with what’s in the fridge), I’ve got easy swaps that still taste amazing.
Why You’ll Love This
It’s fast, filling, and legitimately tastes like it simmered all day—thanks, Instant Pot magic. Plus it’s keto-friendly, naturally gluten-free, and flexible for dairy-free eaters and whatever sausage situation you’ve got going on.
Ingredients
- 1 tbsp olive oil (or avocado oil)
- 1 lb Italian sausage (see swaps below; casings removed if needed)
- 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)
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 2 cups chopped kale, tough stems removed
- 1 cup canned full-fat coconut milk (dairy-free option) OR 3/4 cup heavy cream
- 1–2 tbsp lemon juice (optional, to brighten)
How to Make It
- Set the Instant Pot to Sauté. Add the olive oil, then add the chopped bacon. Cook 4–5 minutes, stirring, until the bacon is browned and most of the fat is rendered.
- Add the sausage to the pot. Break it up with a spoon and cook until mostly browned, about 4–6 minutes. (It doesn’t have to be perfectly cooked through yet.)
- Add the diced onion and cook for 2 minutes, stirring to soften. Add the garlic and cook for 30 seconds, just until fragrant.
- Press Cancel. Pour in a splash of the chicken broth and scrape up any browned bits from the bottom (this helps avoid the burn notice and adds flavor).
- Add the remaining broth, chopped cauliflower, salt, pepper, and red pepper flakes (if using). Stir.
- Lock the lid and set to Pressure Cook (High) for 3 minutes. 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, just until the kale wilts and turns bright green.
- Turn off the heat and stir in the coconut milk (or heavy cream). Taste and adjust salt, pepper, and heat. If you like a little extra “wow,” add a squeeze of lemon juice right before serving.
Tips for the Best Results
- Chop the cauliflower small. Smaller pieces get tender fast and feel more “potato-like” in the soup.
- Deglaze like you mean it. Scraping up the browned bits after sautéing is key for flavor and for preventing burn notices.
- Add the kale after pressure cooking. It stays vibrant and doesn’t turn sad and mushy.
- Go easy on salt until the end. Sausage and bacon vary a lot in saltiness, so it’s smarter to adjust after the creamy add-in.
- For extra richness (dairy-free too): Use full-fat coconut milk, not the carton kind. It’s thicker and actually makes it creamy.
- Want a thicker soup? Let it simmer on Sauté for a few minutes after adding coconut milk/cream, stirring occasionally.
Variations
- Sausage swaps: Use spicy Italian for heat, mild Italian for classic, turkey sausage for lighter macros, or chicken sausage for a lean option. Just make sure it’s raw/uncooked if you want the best browning flavor; if it’s pre-cooked, slice and sauté briefly.
- Dairy-free option: Full-fat coconut milk gives creamy texture. If you’re sensitive to coconut flavor, add 1–2 tsp nutritional yeast and a squeeze of lemon to make it taste more “savory creamy” than “coconut-y.”
- Make it extra garlicky: Add 1–2 more cloves, or stir in a pinch of garlic powder at the end for that “restaurant” vibe.
- Swap the greens: Baby spinach works (stir in at the end), or Swiss chard for a sturdier bite.
- Add more veggies: Sliced zucchini or chopped mushrooms are great—sauté them with the onion so they don’t get watery.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low or in the microwave in 30–45 second bursts, stirring between rounds. If it thickens a lot, splash in a little broth to loosen it back up.
FAQ
Can I make this Keto Zuppa Toscana Soup fully dairy-free in the Instant Pot?
Yes. Use full-fat canned coconut milk instead of heavy cream. For the most neutral flavor, pick an unsweetened coconut milk with simple ingredients (coconut + water). A squeeze of lemon at the end also helps balance richness.
What are the best sausage swaps for this recipe?
Raw Italian sausage (mild or spicy) is the closest to the classic flavor, but turkey or chicken sausage also works great. If your sausage is pre-cooked, slice it and sauté briefly for color, then follow the rest of the recipe as written.
Why did my Instant Pot give a burn notice?
This usually happens if browned bits are stuck to the bottom after sautéing. Always deglaze with a splash of broth and scrape the pot clean before pressure cooking. Also avoid adding thick creamy ingredients (coconut milk or cream) before pressure cooking—stir them in at the end.
Can I use frozen cauliflower or frozen kale?
Yes. Frozen cauliflower works best if it’s chopped small; it may release a bit more water, so the soup can be slightly thinner. Frozen kale is fine too—stir it in after pressure cooking and simmer on Sauté a few minutes until it’s tender.
How do I keep this soup keto without potatoes?
Cauliflower is the easiest swap because it gets tender quickly and soaks up the broth flavor. Chop it small for the most “potato-y” feel. If you want an even heartier texture, add a little extra cauliflower and simmer on Sauté for a few minutes to thicken.