This Copycat Zuppa Toscana Soup recipe is loaded with sausage, bacon, cauliflower and kale. Made in the Instant Pot and full of flavor, this low carb recipe is paleo and keto friendly. Guaranteed to be a hit!
Copycat Zuppa Toscana Soup
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.
A Healthier Version of Olive Garden’s Zuppa Toscana
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!
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This Copycat Zuppa Toscana Soup recipe is loaded with sausage, bacon, cauliflower and kale. Made in the Instant Pot and full of flavor, this low carb recipe is paleo and keto friendly. 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.
- 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, Olive Garden copycat, keto zuppa toscana
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nice and tasty soup it is. thanks for sharing this soup recipe.
BEST SOUP I HAVE EVER HAD. And I eat and make A LOT of soups!!!
★★★★★
My two favorite kitchen appliances are my air fryer and IP, so, I always on the hunt for healthy AND flavorful recipes to make in them. In planning my meals one day, I knew that the holidays usually pack on the pounds for me, so I wanted to find a good soup for lunch that would be healthy and filling and I discovered this recipe. THIS SOUP IS DELICIOUS!! Even my most picky eaters (including my steak and potatoes husband) loved the soup! This will definitely a staple in my home. Thanks for sharing!!
I omitted the red pepper because I didn’t have any. And use low sodium chicken broth so I could add (or not) my own salt. I also used spicy Italian sausage, Italian seasoning, heavy whipping cream instead of coconut milk, and I bought cauliflower florets in a bag from the produce section and used 1/2 the bag.
This so
★★★★★
Hot Italian sausage kicked it up a notch. Hubs loved it. Our new favorite soup. ❤️❤️
★★★★★
woohoo!! Yup we just made it the other day. Love this one!
I bought sweetened condensed coconut milk is that the right stuff?
NO! Just plain coconut milk. You can find it in the international or asian food aisle.