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Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup (Video)

If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup, and so many people asked for stovetop instructions that I’ve added those as well! Use Pressure Cooker Recipes to find more soups to make in the Instant Pot!

Click here to PIN Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup!

Watch the video to see if you’d like to make Instant Pot Low-Carb Zuppa Toscana Soup!

Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup found on KalynsKitchen.com

I’m still enjoying sunny Costa Rica but this Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup is a new recipe I had ready to go so I could share it with you while I’m here! Sometimes when a recipe idea pops into my mind I’ll google it to see if there are lots of other bloggers who have already made similar things. But when I had the idea for a low-carb version of Zupppa Toscana Soup, I didn’t need to google it. I knew there would be other bloggers who had made their version of this tasty soup, and I didn’t care. I love the ingredients in Zuppa Toscana soup so much I wanted to make it even if it wasn’t that original or creative.

And wow, was it ever a winner! My version of Zuppa Toscana has bacon, my favorite spicy Italian sausage, onion, garlic, chicken stock, chopped cauliflower, red pepper flakes, chopped kale, heavy cream, and Parmesan cheese to add at the table. How can anything with those ingredients possibly taste bad? I know some people aren’t big on cauliflower or kale, but all these ingredients are a big yes from me!

And because the onion, garlic, and sausage are cooked in the Instant Pot before you lock the lid and cauliflower cooks in a flash in the Instant Pot, this soup is super quick! So when you need a quick dinner that’s easy, tasty, and low-carb, give this Instant Pot Low-Carb Zuppa Toscana Soup a try!

[Edit 1-23-18] After I got a few e-mails asking how to make Low-Carb Zuppa Toscana Soup on the stove, I made it for a group of friends so I could share those directions. You can find stovetop instructions in the main recipe below, right after the Instant Pot instructions.

Instant Pot Low-Carb Zuppa Toscana Soup found on KalynsKitchen.com

Start by chopping the bacon, onion, cauliflower, and the kale. You could do that ahead and keep those ingredients in containers in the fridge if you want to be ready to cook when you get home from work. Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until it’s nicely crisp. Remove bacon with a slotted spoon. If there’s a huge amount of bacon fat you can remove some (or not) but leave at least a tablespoon of bacon fat to cook the onion. Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.

Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.) If you’re using turkey Italian sausage it may release some water, but keep cooking until that’s evaporated and the turkey is starting to brown. Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.

After the cooking time of two minutes is up, use QUICK RELEASE to release the pressure. Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.) Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)

Instant Pot Low-Carb Zuppa Toscana Soup found on KalynsKitchen.com

Serve hot, with plenty of freshly-grated Parmesan cheese to add at the table.

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Pressure Cooker or Instant Pot RecipesClick here to see more Pressure Cooker / Slow Cooker Recipes on my other site!

More Low-Carb Soups in the Instant Pot:

The BEST Low-Carb Instant Pot Soup Recipes ~ Kalyn’s Kitchen
50 Amazing Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker
Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup ~ Kalyn’s Kitchen
Instant Pot Chicken Fajita Soup ~ All Day I Dream About Food
Instant Pot Low-Carb Ham and Cabbage Soup ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Instant Pot Low-Carb Zuppa Toscana Soup

If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup!

Ingredients:

  • 3 thick slices bacon, but into short cross-wise slices (Use more bacon if you prefer.)
  • 1 yellow onion, chopped small
  • 1 T minced garlic (garlic from a jar is fine for this)
  • 5 links (19.5 oz.) hot or mild Italian Sausage (see notes)
  • 4 cups chopped cauliflower (one small head)
  • 6 cups chicken stock or canned chicken broth (4 cans chicken broth is slightly more than 6 cups, but it will be fine)
  • pinch red pepper flakes
  • salt and fresh-ground black pepper to taste
  • 4 cups chopped kale
  • 1 cup heavy cream (or use half and half or milk if you prefer)
  • freshly-grated Parmesan to add at the table

Directions:

  1. Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale. (I would use large pieces of kale, cut the kale away from the ribs, and then chop. But you could use pre-chopped kale or baby kale if you prefer.
  2. Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon. Remove some bacon fat (or not) but leave at least a tablespoon of bacon fat to cook the onion.
  3. Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.
  4. Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.)
  5. Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.
  6. After the time to cook to pressure and cooking time of two minutes is up, use QUICK RELEASE to release the pressure.
  7. Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.)
  8. Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)
  9. Serve hot, with freshly-grated Parmesan cheese to add at the table.

Stovetop Instructions:

  1. Use the same ingredients and prepare as above, but add 1 cup more chicken stock and 1/4 cup more cream for the stovetop version.
  2. Cook the bacon in a large soup pot over medium-high heat until crisp, about 5 minutes. Remove bacon to a plate, and remove some of the fat from the pot as desired.
  3. Add chopped onion to the soup pot and cook a few minutes, until starting to brown, then add the minced garlic and cook 1-2 minutes more.
  4. Squeeze out sausage into the soup pot and cook until browned, about 10-15 minutes. Don’t rush this because browning adds flavor.
  5. Then add the chopped cauliflower, chicken stock, red pepper flakes (if using), salt, fresh-ground black pepper, and cooked bacon. Let the soup come to a low boil, then reduce heat to medium low and simmer 20-25 minutes, or until the cauliflower is done to your liking.
  6. Add the chopped kale and turn the heat up to medium; cook the soup 5-10 minutes more, depending on how soft you like the kale.
  7. Let the soup cool a few minutes if it’s bubbling before you add the cream. Then stir in cream and heat it through over very low heat. (Don’t let it boil after you add the cream.
  8. Serve as above.

Notes:

I used my favorite spicy turkey Italian sausage for this soup, but use pork sausage if you prefer.

Recipe adapted by Kalyn and Kara after a few experiments with various amount of ingredients.

All images and text ©

Instant Pot Low-Carb Zuppa Toscana Soup found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup is a good soup recipe for any low-glycemic or low-carb diet. Soup with bacon and heavy cream would be outside the approve fat guidelines for the South Beach Diet, but I bet you could make a pretty tasty soup using lower-fat ingredients if you’re a South Beach fan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Instant Pot Low-Carb Zuppa Toscana Soup found on KalynsKitchen.com

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30 comments on “Instant Pot (or Stovetop) Low-Carb Zuppa Toscana Soup (Video)”

  1. This soup is positively addictive. I’ve made 2 batches of it in the last 2 weeks. First batch used your proportion of pork sausage and turkey sausage. Delicious. I forgot to add the cream, but it was fine without. Altogether Fabulous. Oh, I also sliced the cauliflower to make it more like Olive Garden’s, which uses small slices of potato. 2nd batch I used all turkey sausage with some added fennel and dried oregano. And only used the cream for occasional bowls of it. Not quite as good, but still delicious. I can’t believe I’ve been eating this nearly every day for the last 2+ weeks (I made double batches of both) and I’m not tired of it. Thank you, Kalyn. Great recipe.

  2. 510 calories a serving. I didn’t see a serving size….. a serving size could have been listed, but I really didn’t want to search for it. I shouldn’t have to jump through hoops to get nutritional value.

  3. Wow this is amazing, followed recipe as is, tastes restaurant quality, thank you!

  4. I was looking for a soup to cook for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  5. hello,
    I am loving this instant pot low carb zuppa toscana soup recipe. I made this today

  6. KALYN!!! When I tell you that was THE. BEST. SOUP! I am not exaggerating. Sooo flavorful, hearty, and relatively easy. I’m telling folks that they need an electric pressure cooker just to cook this soup. YUUUMMMMMIE!!

  7. This looks awesome. Could you use frozen cauliflower for this instead of fresh?

  8. I made this last week and I’m making it again this week. DELICIOUS! Thanks so very much for your wonderful recipes. You’re the best.

  9. This looks delicious! Any idea of how it would freeze and reheat?

    • I haven’t frozen it so I can’t say from experience. But when I googled it, I read that heavy cream (with at least 40% fat) freezes well. Love to hear how it goes if you try it. I am making some tonight, but I doubt I’ll have any left to freeze!

  10. We shared zuppa toscana soup. Everyone in the family loves it! Every sip burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

  11. I just served this DELICIOUS soup for dinner. My hubby, who doesn’t usually love low carb, loved this. Thanks so much for this easy and nourishing recipe. I will be making it often on cold winter days.

  12. I am loving this instant pot low carb zuppa toscana soup recipe. I made this today. My kids love it and they won’t stop eating. Thanks for this. Happy New Year! Xoxo.

  13. What size Insta pot is needed?
    Shouldnt this be in the recipe or is anything but the largest size pot silly?

  14. Looks yummy do you have the nutritional /carbs info?

    • More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  15. I can’t wait to try this one! You’ve got me craving it now & it’s not even lunch time! 

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