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Zuppa Toscana Instant Pot Recipe
This delicious low carb sausage kale soup will be familiar if you love Zuppa Toscana from Olive Garden. We swapped out potatoes for cauliflower making it keto friendly. Here are Instant Pot, stovetop and slow cooker directions.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Additional Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
6
Author:
Andrea Updyke
Ingredients
1
lb
Mild Italian Sausage
ground (for weight watchers use chicken sausage)
48
oz
Chicken Broth
1/2
C
Heavy Cream
(for weight watchers use milk)
1/2
tsp
Salt
1/2
tsp
Red Pepper Flakes
2
bags Frozen Cauliflower
4
C
Kale
Instructions
Instant Pot Instructions:
Set Instant Pot to Saute and cook sausage in a little bit of water to prevent sticking. Turn off when cooked and drain grease if any.
Add all other ingredients and close Instant Pot.
Set vent to sealed.
Turn Instant Pot to Pressure cook on high for 5 minutes.
Natural release for 10 minutes and then vent until all pressure is released.
Enjoy!
Stovetop Instructions:
1. Cook sausage in a soup pot with a little bit off water and drain grease, if any.
2. Add all other ingredients and bring to a boil.
3. Reduce heat to low-medium and simmer for about 15 minutes.
Crockpot instructions:
1. Cook sausage on the stovetop in a pan with a little bit off water and drain grease, if any.
2. Add sausage and all other ingredients to the slow cooker and close the lid.
3. Turn slow cooker on low for about 2 hours or until vegetables are tender.
Notes
Enjoy this low carb instant pot zuppa toscana recipe or for the full version, simply chop 2 large russet potatoes instead.
Nutrition
Serving:
1
g
|
Calories:
411
kcal
|
Carbohydrates:
18
g
|
Protein:
22
g
|
Fat:
30
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
18
g
|
Cholesterol:
71
mg
|
Sodium:
1733
mg
|
Fiber:
6
g
|
Sugar:
8
g