Instant Pot Zuppa Toscana Soup loaded with spicy sausage, bacon, cauliflower and kale.Â
Instant Pot Zuppa Toscana Soup loaded with sausage, bacon, cauliflower and kale. This Zuppa Toscana recipe is low carb, dairy free, paleo and keto! It’s an Olive Garden Copycat recipe that’s guaranteed to be a hit!
The question I have been asking myself as of late.
Where has the Instant Pot been all my life?
Like, for real! I am really having to restrain just not doing all Instant Pot recipes the rest of the year.
Especially after making this Zuppa Toscana Soup!
On a side note. Making soup when it is literally 99 degrees outside. Yeah, it just doesn’t seem to fit.
Can it get cooler already? PLEASE!
I guess that’s the life of a food blogger. Making all things pumpkin in May and hamburgers or grilling recipes in January. haha.
Any ways. Back to the point, this amazing Low Carb Instant Pot Zuppa Toscana Soup!
Have you ever been to Olive Garden?
Once of their more popular soups is this Zuppa Toscano Soup which is a creamy italian sausage soup filled with kale and potatoes (or sometimes cannellini beans). It’s absolutely delicious and super hearty.
I’ve actually tried to make it in the past but it didn’t come out right and was super greasy. But this time I tweaked a few things and couldn’t get enough of this soup and neither could my family. I definitely plan on making it a couple times this fall.
As I was making this recipe, I learned a couple things about my dear old Instant Pot:
- The Saute Mode is awesome. It gives you that sear so you don’t miss out the flavors!
- It takes a while for the pot to “come to temperature” when in Pressure Cook Mode. (which can make recipes a little deceiving at times.) So make sure to plan for extra time.
- Do NOT put your fingers or head over the little pressure release valve. Steam will get you and it’s hot.
- Make sure you have your Instant Pot in an area where the steam can go. Not under a cabinet or under a light.
I say all this from experience! 🙂 If you stick to those things you’ll be golden!
My favorite part about this recipe is the cauliflower. I was honestly going back and forth on whether I should use potatoes or cauliflower to make it low carb. I’m so glad I went with the cauliflower, it makes this soup different and I love how the cauliflower goes so well with the spiciness of the sausage and bacon.
I also intentionally added the kale after the pressure cooking stage because I think it helps keep the texture of the kale a little better. I guarantee this soup will be one of those recipes you’ll want to make when you want to cozy up under a blanket. It’s so comforting and seriously gives me all the feels! Plus is low carb, dairy free, gluten free and keto! Woot Woot.
Bon Appetit friends!
Description
Instant Pot Zuppa Toscana Soup loaded with sausage, bacon, cauliflower and kale. This Zuppa Toscana recipe is low carb, dairy free, paleo and keto! It’s an Olive Garden Copycat recipe that’s guaranteed to be a hit!
Ingredients
- 1 lb. mild sausage, removed from casing
- 4 strips bacon, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced into coins
- 1 red pepper, diced
- 1 head of cauliflower, cut into florets
- 5 cups chicken stock
- 1/2 teaspoon thyme
- 1 teaspoon basil
- 1/2 teaspoon red pepper flakes
- 3 cups chopped up kale
- 1 can coconut milk
Instructions
- Turn your instant pot onto the sauté setting.
- Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.
- Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.
- Next add bacon to the pan and saute for 3-4 minutes, until browned.
- Once browned add onion and garlic to the pan. Saute until translucent. Then add sausage back to the pan along with the carrots, red pepper, cauliflower, chicken stock, thyme, basil and red pepper flakes. Give it a stir.
- Cancel the Saute Mode.
- Put the cover on and turn to Pressure Cooker Mode. Set for 10 minutes. The pot will take several minutes to come to pressure.
- After the cooking cycle ends do a quick pressure release for the steam. When the pin in the lid drops, open the lid.
- Â Cancel the Pressure Cooking mode. And turn on Saute mode.
- Add coconut milk and kale to the pot. Stir everything together and saute for 5 minutes uncovered.
- Serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 261
- Sugar: 5 g
- Sodium: 665 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 33 mg
Keywords: Low Carb Zuppa Toscana, Instant Pot Zuppa Toscana Soup, Gluten Free, Soup, Pork, Instant Pot, Dairy Free, Low Carb, Kid Friendly, Keto, Paleo
Want More Healthy Soup Recipes?
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I love that this soup is keto friendly. It sounds like a hearty, healthy, and delicious soup.
★★★★★
I seriously want to eat my screen right now! This soup looks phenomenal and I love that I can use my IP to make it!!
★★★★★
Seriously one of our favorite soups! This looks amazing!
yessss! This is the perfect recipe for me. Looks VERY tasty!
★★★★★
I love using my instant pot for soups! I can’t wait to try this out!
★★★★★
I am loving that this soup is healthy, yet hearty! Perfect for when those fall temps finally hit here. 🙂
This looks incredibly delicious! I love this! looks so good!
★★★★★
I am trying low carb foods for my daily meals. This one looks really good. I will try this.
★★★★★
Thanks for sharing your version of this soup – I am excited to try it, but will make a few modifications myself (e.g., my husband doesn’t like coconut milk, and I may do 1/2 sliced potatoes). 2 things to point out – First, good for you for adding the kale at the end, if you cook soup with the kale it may be more bitter. Second, I was unable to print the recipe because there are these buttons on the left side that block everything. Maybe you can correct this for future visitors?
Hey Sandra! Thank you so much! I can’t wait to hear what you think of the recipe and hopefully you were able to print. I have since updated the sharing button location to be not as obtrusive. Sorry about that.
I just made this recipe, and it is amazing! I put a little extra red pepper flake for an extra kick. 😉 I can’t get enough!
★★★★★
I made this a modified it a bit, added fennel and swiss chard and subbed the coconut milk for heavy cream and it was amazing!!! I took the leftovers to work to share and everyone was raving about it! Thanks so much for the wonderful recipe!
How many oz is the can of coconut milk?
the can is 13 oz.
Could I use frozen caulirice? Would I add it at the end?
yes, you definitely could and yes add it in at the same time you would the kale
Love the soup!!
[…] This copycat Olive Garden low carb zuppa toscana recipe can be transferred to a slow cooker once you’ve added the kale. Want to make this in the Instant Pot? Here’s a good recipe to try. […]
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