This Instant Pot Zuppa Toscana is loaded with bacon, sausage, garlic, and kale! This keto-friendly, low-carb soup requires just 5 minutes of pressure cooking and has about 6 net carbs per serving!
What is Zuppa Toscana?
Zuppa Toscana, which can be loosely translated as Tuscan Soup, is known to many as “Olive Garden Soup.” This hearty, comforting soup is beloved by many because of its unique combination of flavors. However, this soup is actually an Italian classic that originated in Tuscany. This soup features sausage, bacon, kale, onion, and garlic in a creamy broth.
Today, I am sharing a shortcut recipe that is made in an Instant Pot. It only takes 5 minutes of prep time and 5 minutes of pressure cooking time! As a bonus, this recipe is low-carb and keto-friendly by making one clever substitution without sacrificing its incredible taste!
Recipe Ingredients
As always, this is a quick overview of the ingredients you need for this low-carb soup recipe. For the complete recipe, just keep scrolling to the bottom of the page.
- Meat: Ground Italian Pork Sausage and Bacon (you could use turkey sausage if looking to reduce fat)
- Vegetables: onion, garlic, turnips, kale
- Spices: onion powder, garlic powder, salt and pepper
- Liquids: Chicken broth, heavy cream (you can make this recipe dairy-free by subbing coconut milk for the heavy cream)
- Optional Ingredients: shredded parmesan cheese or Asiago are highly recommended! Spinach is another common addition.
How to make Zuppa Toscana in an Instant Pot?
- Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon.
- Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
- Add the spices, cubed turnip and broth. Secure the lid and pressure cook for 5 minutes. Allow it to naturally release pressure for 10 minutes.
- Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir.
- Stir in the cooked, crumbled bacon and parmesan if desired, just before serving.
Is this recipe low carb?
This recipe is very easy to make low carb. Instead of Russet potatoes, we use peeled, cubed turnips. Hear me out, turnips have a very similar consistency to potatoes when cooked in a soup.
When I served this my family members did not even realize these were turnips, so give it a shot! It really is a great low carb alternative for potatoes.
What other low-carb substitutes can you use instead of potatoes?
While I love turnips, there are other keto variations! If you don’t have turnips but do have radishes available, I have read that those make great replacements, though I haven’t used them in this recipe. Cauliflower florets are another good option.
Tips for the Best Sausage and Kale Soup
- Make sure your ingredients are in bite size chunks for the best results. For example, large cubes of turnip or long ribbons of kale will be hard to enjoy with a spoon.
- Brown and break up the sausage well so there are no big chunks.
- Do not add the kale or heavy cream until after the pressure cooking cycle.
- For a little more heat, try adding some red pepper flakes.
What should I serve with Zuppa Toscana?
I love to have a whole Italian night when I serve this Instant Pot Zuppa Toscana! Here are a few of our favorite options to serve as a side dish with this recipe.
Recipe FAQ
Yes, this recipe is gluten-free if prepared as described.
All nutritional information is in the recipe card below including carbohydrates, calories, fiber, cholesterol etc.
Zuppa Toscana loosely translates to Tuscan Soup. It is a classic Italian soup that originated in Tuscany.
Other Soup Recipes
Other Instant Pot Recipes
Instant Pot Zuppa Toscana (keto + low carb)
Ingredients
- 4 slices bacon cut into small pieces
- 2 pounds ground Italian sausage
- 4 cloves of garlic minced
- 1/2 cup white onion chopped
- 2 cups turnip peeled and cubed
- 32 ounces chicken or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups of kale chopped very finely, tough stems removed
- 1 cup heavy cream
Instructions
- Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon.
- Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
- Add the spices, cubed turnip and broth.
- Secure the lid and pressure cook for 5 minutes. Once the cooking cycle has ended allow it to naturally release pressure for 10 minutes.
- Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir.
- Stir in the cooked bacon and parmesan if desired, just before serving.
