Looking for an easy savory soup recipe that is ready in minutes? This Instant Pot Zuppa Toscana Recipe that has a low carb twist! The perfect recipe for that cold winter day!
It snowed on Saturday. SNOWED. It was the perfect day for a soup in the Instant Pot. I had a taste for Olive Garden’s Zuppa Toscana and decided to make my own copy cat recipe in the Instant Pot.
IT WAS SO GOOD.
And so easy to make. So after having all of the ingredients that I needed delivered via Insta Cart (technology is glorious), I made this perfect soup just in time for lunch.
Why I made a Low Carb Zuppa Toscano
I’m trying to get my body together so yes, I’m low carb. BUT NOT KETO. I tried Keto before and it didn’t work for me because I need some carbs in my life to stay sane. So making a Low Carb Zuppa Toscana was as simple as taking out the potatoes and substituting cauliflower rice to make it more hearty and filling. But it is also keto-friendly if you are following that diet.
Instant Pot Low Carb Zuppa Toscana Recipe
I’ve always made this soup in a big stockpot on the stove where it simmered all day. But since I got my Ninja Foodi, I’ve been making everything I can in it. So it was a no brainer to make this soup with the Instant pot! This recipe literally took me 30 minutes from start to finish in the Instant Pot. Soooo….here is the recipe.
Ingredients List for Instant Pot Zuppa Toscano
1 lb pork or turkey sausage
1 large onion, chopped
3 cloves of garlic: minced
1 teaspoon dried oregano
1 cup sun-dried tomatoes drained and chopped
6 cups of chicken broth
1 bunch of kale( leaves stripped)
3/4 cup of heavy cream
Pepper to taste
1 cup Cauliflower rice ( prepared or fresh)
For topping:
1/4 cup freshly grated Parmesan cheese
3 slices of Bacon chopped for serving
Directions
- Set your Instant Pot to Saute mode. Add the sausage to the insert and cook breaking it up with a wooden spoon until the sausage is lightly browned. About 5 minutes. Drain excess fat, but leave a little for flavor.
- Add in garlic, onion, and oregano to the sausage in the Instant Pot. Cook about 2-3 minutes until onions have become translucent.
- Next, stir in chicken broth and the sundried tomatoes, add pepper to taste.
- Select manual setting on your Instant Pot and adjust the pressure to high. Set the timer for 5 minutes. So a quick-release.
- Now, select saute mode and stir in Kale until it’s wilted. Next, stir in heavy cream until it’s heated through, for about a minute.
- Add about a 1/4 cup of cooked cauliflower rice to a bowl and spoon the Instant Pot Zuppa Toscano on top.
- Top with fresh shredded parmesan and bacon bits.
- EAT!
Instant Pot Zuppa Toscano Recipe
Ingredients
- 1 lb pork or turkey sausage
- 1 large onion chopped3 cloves of garlic: minced
- 1 teaspoon dried oregano
- 1 cup sun-dried tomatoes drained and chopped
- 6 cups of chicken broth
- 1 bunch of kale leaves stripped
- 3/4 cup of heavy cream
- Pepper to taste
- 1 cup Cauliflower rice prepared or fresh
- For topping:
- 1/4 cup freshly grated Parmesan cheese
- 3 slices of Bacon chopped for serving
Instructions
- 1 .Set your Instant Pot to Saute mode. Add the sausage to the insert and cook breaking it up with a wooden spoon until the sausage is lightly browned. About 5 minutes. Drain excess fat, but leave a little for flavor.
- 2. Add in garlic, onion, and oregano to the sausage in the Instant Pot. Cook about 2-3 minutes until onions have become translucent.
- 3. Next, stir in chicken broth and the sundried tomatoes, add pepper to taste.
- 4. Select manual setting on your Instant Pot and adjust the pressure to high. Set the timer for 5 minutes. So a quick-release.
- 5. Now, select saute mode and stir in Kale until it’s wilted. Next, stir in heavy cream until it’s heated through, for about a minute.
- 6. Add about a 1/4 cup of cooked cauliflower rice to a bowl and spoon the Instant Pot Zuppa Toscano on top.
- 7. Top with fresh shredded parmesan and bacon bits.
- EAT!
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