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Low Carb Instant Pot Zuppa Toscana Soup

Name: Low Carb Instant Pot Zuppa Toscana Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8
Cuisine: Italian
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

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Instant Pot Zuppa Toscana Soup loaded with spicy sausage, bacon, cauliflower and kale.

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!