Zuppa Toscana, meaning "Tuscan Soup," is a beloved Italian classic known for its unique and comforting flavors. Many recognize it as the "Olive Garden Soup," but it truly originates from the heart of Tuscany. This article presents a shortcut recipe for this hearty soup, perfectly adapted for a keto lifestyle and prepared effortlessly in an Instant Pot. Ready in just 5 minutes of prep time and 5 minutes of pressure cooking, this Instant Pot Keto Tuscan Soup is sure to become a new favorite.
Why This Recipe Works
This Instant Pot Keto Tuscan Soup is a creamy, hearty, and visually pleasing meal that’s both easy to make and satisfying to eat. Loaded with Italian sausage, kale, sun-dried tomatoes, garlic, and onion, all cooked to perfection in a savory cream base, it delivers a delightful explosion of Mediterranean flavors. The best part? It's unbelievably effortless - anyone can make it!
Key Ingredients
- Italian Sausage: Use bulk sausage or sausage removed from its casing. Doubling the sausage makes the soup heartier. Both mild and hot Italian sausage work well in this recipe, allowing you to customize the flavor to your preference.
- Garlic: Fresh garlic is essential for a robust flavor. Use a generous amount!
- Sun-dried Tomatoes: These add an incredible depth of flavor to the soup.
- Oregano: This mild seasoning herb enhances the Mediterranean flavors of the dish.
- Chicken Broth: Opt for low-sodium chicken broth to control the salt content.
- Kale: Lacinato (dinosaur) kale or regular kale are both suitable for this recipe.
Optional Ingredients
- Shredded parmesan cheese or Asiago cheese are highly recommended for garnish.
- Fresh parsley adds a touch of freshness and visual appeal.
Making it Keto-Friendly: The Turnip Trick
One of the key adaptations to make this Zuppa Toscana keto-friendly is the substitution of potatoes with turnips. Peeled and cubed turnips have a very similar consistency to potatoes when cooked in soup. Many people won't even notice the difference! If you don't have turnips, radishes or cauliflower florets can also be used as low-carb alternatives.
Step-by-Step Instructions for Instant Pot Keto Tuscan Soup
- Prepare Ingredients: Measure out and prepare all ingredients, ensuring they are in bite-size chunks for the best results. Chop the bacon, onion, and kale, mince the garlic, and cube the turnip (or your chosen potato substitute).
- Sauté the Bacon and Sausage: Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Remove the bacon from the pressure cooker using a slotted spoon and set aside. Drain off all of the grease except 1 tablespoon. Add the ground Italian sausage, browning and breaking it up as it cooks.
- Add Aromatics and Spices: Once the sausage is browned, add the minced garlic and chopped onion. Sauté until the onion is soft and translucent. Drain off any excess grease. Add the oregano, sun-dried tomatoes (if using), salt, and pepper. Stir to combine well.
- Pressure Cook: Add the cubed turnip and chicken broth to the Instant Pot. Secure the lid and pressure cook on manual high pressure for 5 minutes.
- Release Pressure and Add Finishing Touches: Once the cooking cycle has ended, allow it to naturally release pressure for 10 minutes. Then, carefully release any remaining pressure. Remove the lid and turn the Instant Pot back to sauté mode.
- Add Greens and Cream: Add the chopped kale and stir until it starts to wilt, about 1-2 minutes. Pour in the heavy cream and stir to combine well. Reheat gently, adjusting seasonings to taste.
- Serve: Garnish with grated parmesan cheese and fresh parsley before serving.
Detailed Cooking Instructions
- Sauté Sausage: Set a 6-qt Instant Pot to sauté mode. Add Italian sausage to the insert of the Instant Pot and cook, breaking it up with a wooden spoon, until lightly browned (about 3-5 minutes).
- Add Aromatics: Add garlic, onion, and oregano to the Instant Pot with the sausage meat. Sauté until the onion turns translucent.
- Add Broth, Tomatoes, and Seasonings: Add the chicken broth and sun-dried tomatoes. Season with salt and pepper to taste.
- Pressure Cook: Turn off the sauté function. Secure the Instant Pot lid, and set the function to manual, for 5 minutes. After it finishes cooking, perform a quick release, being careful of the hot steam.
- Add Kale and Cream: Remove the lid and turn on the sauté function. Stir in the kale until wilted (about 1-2 minutes). Add the heavy cream and stir to combine well.
- Garnish and Serve: Serve the Instant Pot Keto Soup immediately with fresh grated Parmesan and parsley.
Tips and Variations
- Slow Cooker Option: This keto soup can also be made in a slow cooker. Sauté the sausage, onion, and garlic before adding them to the slow cooker to enhance their flavors.
- Customize the Vegetables: Feel free to experiment with other low-carb vegetables such as spinach, radishes, or cauliflower.
- Reduce Carbs Further: To further reduce carbs, decrease the amount of onion or use fresh diced tomatoes instead of sun-dried tomatoes.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Make it Vegetarian: Substitute the Italian sausage with plant-based sausage or mushrooms for a vegetarian version.
Serving and Storage
This recipe makes a total of 4 servings of Keto Instant Pot Tuscan Soup.
- Storage: This Instant Pot keto soup keeps well for up to 2 days stored in an airtight container in your refrigerator.
- Reheating: Reheat in the microwave or on the stovetop.
- Freezing: You can freeze the Instant Pot Keto soup for up to 6 weeks in a freezer-safe container.
Nutritional Information
All nutritional information, including carbohydrates, calories, fiber, and cholesterol, is available in the recipe card.
Read also: Mediterranean Diet, Instant Pot Style
Is This Recipe Gluten-Free?
Yes, this recipe is gluten-free if prepared as described.
Read also: Flavorful Keto Pot Roast
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