Instant Pot Keto Tuscan Soup: A Comforting Low-Carb Favorite

Instant Pot Keto Tuscan Soup: A Comforting Low-Carb Favorite

Looking for a hearty, keto-friendly soup that’s packed with flavor and easy to make? This Instant Pot Keto Tuscan Soup is a warm, creamy dish that combines savory Italian sausage, nutrient-rich kale, and tangy sun-dried tomatoes in a velvety, low-carb broth. Whether you’re following a keto diet or just craving a comforting bowl of soup, this recipe delivers both satisfaction and simplicity.

The best part? It’s made in an Instant Pot, so you can have a steaming bowl of this delicious Tuscan soup on your table in under 30 minutes. Serve it as a main course or a starter—it’s the perfect meal for chilly evenings or when you need a quick and wholesome dinner.

Why You’ll Love This Recipe

• Low-Carb and Keto-Friendly: A creamy, flavorful soup with no heavy carbs.
• Quick and Easy: The Instant Pot does the heavy lifting, so dinner is ready in no time.
• Rich and Hearty: Italian sausage, kale, and sun-dried tomatoes make it a filling meal.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers all week!

Ingredients You’ll Need

For the Soup:

• 1 lb Italian sausage (mild or spicy)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup kale, chopped (or spinach as a substitute)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Sauté the Sausage

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove the sausage and set it aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion and sauté until softened, about 3 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Add Broth and Cook

1. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
2. Add the browned sausage, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.

Step 4: Finish the Soup

1. Once the cooking cycle is complete, quick-release the pressure and carefully open the lid.
2. Stir in the heavy cream, kale, and Parmesan cheese. Let the soup simmer for 2-3 minutes on sauté mode until the kale wilts and the cheese melts.
3. Season with salt and pepper to taste.

Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve warm with a side of low-carb bread or crackers for dipping.

Chef’s Tips

• Use Fresh Parmesan: Freshly grated Parmesan adds the best flavor and melts beautifully into the soup.
• Make It Dairy-Free: Swap the heavy cream with coconut cream and skip the Parmesan for a dairy-free version.
• Add Extra Veggies: Zucchini or mushrooms can be added for additional texture and flavor.

Serving Suggestions

• Pair with Bread: Serve alongside low-carb garlic bread or almond flour biscuits.
• As a Starter: Enjoy it as an appetizer before a main course like grilled chicken or steak.
• For Meal Prep: Divide into containers for quick lunches or dinners during the week.

Recipe Variations

• Vegetarian Option: Use plant-based sausage and vegetable broth for a meatless version.
• Spicy Twist: Use spicy Italian sausage or add more red pepper flakes for a kick.
• Spinach Swap: Replace kale with baby spinach for a slightly milder flavor.