If you’re on a keto journey or simply looking for a comforting, low-carb meal, this Keto Zuppa Toscana Soup Instant Pot recipe will become a go-to in your kitchen. Embracing keto-friendly meals means focusing on low-carb, high-fat ingredients that support a state of ketosis, where the body burns fat for fuel instead of carbs. Keto diets are known for their benefits, including improved energy, enhanced mental clarity, and support for weight loss. This creamy soup is not only keto-approved but also incredibly easy to prepare in an Instant Pot, making it a quick yet satisfying choice for busy days.
With classic Italian flavors, this Keto Zuppa Toscana Soup takes inspiration from the beloved restaurant favorite, but it’s crafted with a keto twist. Instead of high-carb potatoes, it features cauliflower for that perfect hearty texture without the added carbs. Protein-rich Italian sausage, savory bacon, and nutrient-dense kale round out the ingredients, creating a flavorful, nourishing meal that’s also keto-compliant. Whether you’re enjoying it for lunch or dinner, this Instant Pot Keto Zuppa Toscana Soup offers a delicious, low-carb comfort that warms the soul while supporting your wellness goals.
Ingredients
- Italian sausage (mild or spicy)
- Bacon, chopped
- Onion, diced
- Garlic, minced
- Chicken broth (low-sodium recommended)
- Cauliflower, cut into small florets
- Kale, chopped (or spinach, if preferred)
- Heavy cream or coconut milk for dairy-free option
- Salt and pepper
- Italian seasoning (optional, for added flavor)
- Red pepper flakes for garnish (optional)
How To Make Instant Pot Keto Zuppa Toscana Soup
1. Sauté the Sausage and Bacon
- Set Instant Pot to Sauté: Begin by setting your Instant Pot to the “Sauté” function, which heats the pot quickly for browning ingredients.
- Cook the Bacon: Sizzle the Bacon: Place the chopped bacon into the pot.Let it cook for several minutes, stirring occasionally, until it turns crispy. This will add a rich, smoky flavor to the soup.
- Remove the Bacon: Once crispy, remove the bacon pieces with a slotted spoon and set them aside for later garnish. Keep the bacon drippings in the pot to enhance the soup’s flavor.
- Cook the Sausage: Place the Italian sausage in the pot, crumbling it into small bits as it cooks. Sauté until the sausage is fully browned.
2. Add Aromatics
- Sauté the Onion: Add the diced onion directly into the pot next. Cook for 2-3 minutes until softened, stirring occasionally to avoid burning.
- Add the Garlic: Once the onion has softened, stir in the minced garlic and cook for roughly 30 seconds, or until its aroma is released. Garlic cooks quickly, so be careful not to burn it, as this can make it taste bitter.
3. Add Cauliflower and Broth
- Add Cauliflower: Place the cauliflower florets into the pot. Cauliflower serves as a low-carb alternative to potatoes in this recipe..
- Add Chicken Broth and Seasoning: Pour in the chicken broth to create the soup base. Add Italian seasoning if you like an additional herbaceous note. Stir everything together to mix the ingredients thoroughly.
4. Pressure Cook the Soup
- Cancel Sauté Mode: Turn off the “Sauté” setting to halt the cooking process.
- Secure the Lid: Place the Instant Pot lid securely on the pot and set the valve to the “Sealing” position.
- Pressure Cook: Set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 5 minutes.
- Quick Release: Once the 5-minute timer is up, do a quick release by turning the valve to “Venting.” Be cautious as hot steam will escape; wait until all the steam has been released before opening the lid.
5. Add Kale and Cream
- Sauté Again: Turn the Instant Pot back to “Sauté” mode to warm the soup for the final steps.
- Add the Kale: Stir in the chopped kale. Allow it to cook for a few minutes until it begins to soften. Kale provides a vibrant green color and nutritional value to the soup. You can substitute with spinach if you prefer.
- Add the Cream: Stir in the heavy cream or coconut milk (for a dairy-free option) to give the soup a creamy texture. Mix well and allow the soup to warm for 2-3 minutes. Taste and adjust the seasoning with salt and pepper as needed.
6. Finish and Serve
- Turn Off the Instant Pot: Once the soup is heated through and seasoned, turn off the Instant Pot.
- Serve and Garnish: Ladle the soup into bowls, then top with the crispy bacon pieces you set aside earlier. Add a sprinkle of red pepper flakes for a touch of heat, if desired.
What’s The Best Way To Store Leftover Keto Zuppa Toscana Soup
Refrigeration: Place the leftover soup in an airtight container and store it in the refrigerator. It can be kept for 3 to 4 days 12.
Freezing: While some sources suggest that the creamy nature of the soup makes it not ideal for freezing, others indicate it can be frozen if necessary. However, it’s generally recommended to consume it fresh or refrigerated for the best texture and flavor 12.
Reheating: When ready to eat, reheat the soup on the stovetop over medium heat or in the microwave until heated through. Adjust seasoning if needed after reheating.
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Keto Zuppa Toscana Soup Instant Pot
Ingredients
- 1 lb Italian sausage mild or spicy, according to your preference
- 4 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium recommended
- 1 medium head cauliflower cut into small florets (about 4 cups) write these ingredients without quantity
- 3 cups kale chopped (or spinach, if preferred)
- 1 cup heavy cream or coconut milk for dairy-free option
- Salt and pepper to taste
- 1 tsp Italian seasoning optional, for added flavor
- Red pepper flakes for garnish (optional)
Instructions
Sauté the Sausage and Bacon:
- Set the Instant Pot to “Sauté” mode. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot, add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove any excess grease if needed, leaving about 1 tablespoon for flavor.
Add Aromatics:
- Add the diced onion to the pot and sauté for 2-3 minutes until softened. Then add the garlic and cook for about 30 seconds until fragrant.
Add Cauliflower and Broth:
- Add the cauliflower florets to the pot, followed by the chicken broth. If using Italian seasoning, add it here as well. Stir everything together to ensure it's well-mixed.
Pressure Cook the Soup:
- Cancel the “Sauté” mode. Secure the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” on high for 5 minutes.
- Once the timer beeps, allow for a quick release of the pressure. Carefully open the lid once the steam has fully escaped.
Add Kale and Cream:
- Turn the Instant Pot back to “Sauté” mode. Add the chopped kale and stir until it begins to soften.
- Pour in the heavy cream (or coconut milk for dairy-free) and let the soup heat through, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Finish and Serve:
- Turn off the Instant Pot. Ladle the soup into bowls, garnish with the crispy bacon and a sprinkle of red pepper flakes if you like a bit of heat.
Notes
Tips:
- This soup pairs well with a side salad or low-carb bread for a complete meal.
- For extra thickness, blend a small portion of the soup and mix it back in, or add a small amount of xanthan gum as a thickening agent.