This Instant Pot Keto Tuscan Soup is a warm, comforting, and incredibly flavorful soup that’s perfect for anyone following a ketogenic lifestyle, or frankly, anyone who loves a delicious soup! Inspired by the popular Zuppa Toscana, this version uses hot Italian sausage, kale, sun-dried tomatoes, and a rich creamy broth, all made effortlessly in the Instant Pot. I love how this Keto Tuscan Soup comes together quickly, delivering deep flavors with minimal fuss. It’s a perfect cozy meal, even on these lovely April days!
Why You’ll Love This Instant Pot Keto Tuscan Soup
- Keto-Friendly: Low in carbs and high in flavor, perfect for a ketogenic diet.
- Rich and Creamy: Heavy cream and Parmesan create a satisfyingly rich broth.
- Quick and Easy: The Instant Pot pressure cooker makes this soup come together much faster than traditional methods.
- Flavorful: Packed with savory sausage, garlic, onion, sun-dried tomatoes, and herbs.
- Comforting: A warm, hearty soup that’s perfect for a satisfying meal.
Ingredients for Instant Pot Keto Tuscan Soup
Here’s what you’ll need to make this comforting keto soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Hot Italian sausage, casings removed (or turkey sausage) (Meat)
- Large onion, chopped (Vegetable)
- Garlic cloves, minced (Aromatic)
- Sun-dried tomatoes (drained and chopped) (Vegetable)
- Kale, leaves stripped and chopped (Vegetable)
- Low-sodium chicken broth (Liquid)
- Heavy whipping cream (Dairy)
Seasoning & Garnish
- Dried oregano (Herb)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
- Freshly grated Parmesan (for serving) (Dairy)
- Fresh chopped parsley (for serving) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavors in this Keto Tuscan Soup, but here are some delicious variations:
- Different Sausage: Use mild Italian sausage, turkey sausage, or even chorizo.
- Add Mushrooms: Sauté some sliced mushrooms along with the onion and garlic.
- Make it Spicier: Add more red pepper flakes or a dash of hot sauce.
- Different Greens: Use spinach or Swiss chard instead of kale.
- Add Bacon: Crisp up some bacon separately and crumble it over the top before serving.
How to Make Instant Pot Keto Tuscan Soup
Let me show you how incredibly easy it is to make this Instant Pot Keto Tuscan Soup:
Brown Sausage & Sauté Aromatics
- I set my 6-qt Instant Pot to the “Sauté” mode.
- I add the Italian sausage (casings removed) to the hot insert of the Instant Pot.
- I cook, breaking it up with a wooden spoon, until the sausage is lightly browned, which takes about 3-5 minutes.
- Using a slotted spoon, I drain off any excess fat.
- Next, I add the minced garlic, chopped onion, and dried oregano to the Instant Pot with the sausage meat.
- I cook, stirring constantly, until the onions have become translucent, about 2-3 minutes more.
Pressure Cook
- I stir in the chicken broth and the chopped sun-dried tomatoes. I make sure to scrape up any flavorful browned bits from the bottom of the pot.
- I season with pepper to taste (I usually wait to add most of the salt until the end, as broth and sausage can be salty).
- I secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
- I select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 5 minutes.
Finish the Soup
- When the cooking time is finished, I carefully perform a quick release by moving the steam release valve to the “Venting” position.
- Once the pressure is released and the pin drops, I carefully remove the lid.
- I select the “Sauté” mode again (usually on the ‘less’ or ‘low’ setting if available).
- I stir in the chopped kale until it wilts into the soup, which takes about 1-2 minutes.
- I stir in the heavy cream until it’s heated through, about 1 more minute. Avoid bringing it to a rolling boil after adding the cream.
- Finally, I adjust the seasoning of my Keto Tuscan Soup with salt and pepper to taste.
Serve
- Garnish
- Serve
Tips and Tricks for the BEST Keto Soup
Here are my secrets for making this Keto Tuscan Soup truly exceptional:
- Brown the Sausage Well: Taking the time to brown the sausage adds significant depth of flavor.
- Scrape the Pot: Don’t leave those flavorful browned bits (fond) stuck to the bottom! Deglaze with the broth.
- Use Full-Fat Cream: Heavy whipping cream provides the best rich texture suitable for keto.
- Add Kale at the End: Stirring in the kale after pressure cooking keeps it vibrant green and prevents it from becoming overly mushy.
- Taste and Adjust: Always taste before serving. Sausage, broth, and Parmesan all contribute saltiness, so adjust accordingly.
How to Serve
This Instant Pot Keto Tuscan Soup is a hearty meal in a bowl! Serve it hot, garnished generously with:
- Freshly grated Parmesan cheese
- Fresh chopped parsley
- Extra crushed red pepper flakes (if you like heat!)
- Crispy crumbled bacon (optional, but delicious!)
It’s fantastic on its own, or perhaps with some keto-friendly bread or cloud bread for dipping.
Make Ahead and Storage
This soup is excellent for making ahead and tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave. Avoid boiling vigorously during reheating.
FAQs about Instant Pot Keto Tuscan Soup
- Can I use a different type of sausage?
- Yes! Mild Italian sausage, turkey sausage, or even chorizo would work. Just check the carb count if you’re strictly keto.
- Can I make this on the stovetop?
- Absolutely. Brown the sausage and sauté the aromatics in a Dutch oven or large pot. Add the broth and sun-dried tomatoes, bring to a simmer, and cook covered for about 20-30 minutes until flavors meld. Then stir in the kale, cream, and cheese as directed.
- Is this soup very spicy?
- It depends on the Italian sausage you use (hot vs. mild) and if you add extra red pepper flakes. You can easily adjust the heat to your preference.
Enjoy this warm, comforting, creamy, and incredibly flavorful Instant Pot Keto Tuscan Soup! It’s a perfect satisfying meal for any keto enthusiast or soup lover.
Print
Instant Pot Keto Tuscan Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course, Keto
- Cuisine: Italian-Inspired, American
Description
This warm and comforting Instant Pot Keto Tuscan Soup features flavorful Italian sausage, nutritious kale, and savory sun-dried tomatoes in a rich, creamy broth. It’s a satisfying low-carb soup made quickly and easily in the pressure cooker.
Ingredients
Scale
- 1 pound (450g) Hot Italian sausage, casings removed (or mild Italian, or turkey sausage)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 cups low-sodium chicken broth
- 1 bunch fresh kale, tough stems removed, leaves stripped and chopped
- 3/4 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese, for serving
- Fresh chopped parsley, for serving (optional)
Instructions
- Brown Sausage: Set your 6-quart Instant Pot to the “Sauté” mode (medium or high heat). Add the Italian sausage (casings removed) to the inner pot. Cook, breaking up the meat with a wooden spoon, until the sausage is lightly browned, about 3-5 minutes. Using a slotted spoon, carefully remove the cooked sausage and set aside, leaving about 1 tablespoon of rendered fat in the pot (drain any excess).
- Sauté Aromatics: Add the chopped onion, minced garlic, and dried oregano to the remaining fat in the Instant Pot insert. Cook, stirring constantly, until the onions have become translucent and the garlic is fragrant, about 2-3 minutes.
- Add Broth and Tomatoes: Stir in the chicken broth and the chopped sun-dried tomatoes. Season with black pepper to taste. Scrape the bottom of the pot with the wooden spoon to loosen any browned bits. Press “Cancel” to turn off the Sauté mode.
- Pressure Cook: Return the cooked sausage to the pot. Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 5 minutes.
- Quick Release Pressure: When the 5-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Remove the lid.
- Wilt Kale and Add Cream: Select the “Sauté” mode again (low or medium heat). Stir the chopped kale into the soup until it begins to wilt, about 1-2 minutes. Stir in the heavy cream until heated through, about 1 minute more. Do not allow the soup to boil rapidly after adding the cream. Press “Cancel” to turn off the Sauté mode.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls and serve immediately, topped with freshly grated Parmesan cheese and fresh chopped parsley, if desired.
Notes
- Sausage: Use hot or mild Italian sausage according to your preference. Turkey sausage can also be substituted. Remove casings before cooking.
- Kale: Remove the tough center stems from the kale leaves before chopping. You can use curly kale or Lacinato (Tuscan) kale.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add the most flavor. Drain them well before chopping.
- Cream: Heavy cream provides richness and is keto-friendly. You could substitute full-fat canned coconut milk for a dairy-free option, but the flavor will change slightly.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be used.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.