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.