By Annie Published in 30-Minute Recipes
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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!
Originally published in December 2021, Updated November 2023
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!
Ingredients for Keto Zuppa Toscana
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.
- 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.
How do you make Keto Zuppa Toscana?
This recipe is very easy to make keto. 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 like this. This is the same method I used for my Keto Beef Stew.
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. I love Keto Roasted Radishes instead of roasted potatoes, and these Keto Fries are made with rutabaga. It makes sense that these would work as replacements in soup, too!
Tips for the Best Low Carb 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! This Keto Antipasto Salad brings in beautiful Italian flavors without even needing to cook. If you make a half portion as an appetizer, you’re only adding 2.8 net carbs. These Italian Baked Mushrooms are always a hit, whether served as an appetizer, protein, or side dish! These Three-Cheese Keto Biscuits work wonderfully to dip in the soup instead of breadsticks, too, for only 2 net carbs each.
Instant Pot Zuppa Toscana Soup FAQ
Is this recipe gluten free?
Yes, this recipe is gluten-free if prepared as described.
Do you have nutritional information for this recipe?
All nutritional information is in the recipe card below including carbohydrates, calories, fiber, cholesterol etc.
Why is this recipe called Zuppa Toscana?
Zuppa Toscana loosely translates to Tuscan Soup. It is a classic Italian soup that originated in Tuscany.
Other Keto Soup Recipes
- The Best Keto Chili
- Sicilian Chicken Soup
- Bacon Cheeseburger Soup
Instant Pot Keto Recipes
- Instant Pot Sausage and Cabbage
- Buffalo Chicken Soup
- Keto Beef Stew
Instant Pot Zuppa Toscana (keto + low carb)
Annie
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!
4.47 from 32 votes
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Prep Time 5 minutes mins
Cook Time 5 minutes mins
Pressure Release Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Keto
Servings 6
Calories 528 kcal
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.
Notes
Net carbs are 6.4 g per serving
Nutrition
Serving: 1 1/2 cupsCalories: 528kcalCarbohydrates: 7.9gProtein: 26.5gFat: 43gCholesterol: 130mgSodium: 689mgFiber: 1.5gSugar: 4.6g
Keyword instant pot soup, keto soup, soup recipes, zuppa toscana
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