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Keto Zuppa Toscana

This Olive Garden copycat recipe is made keto! Instant Pot Zuppa Toscana requires very little prep work which makes it a great meal for busy nights. This keto Zuppa Toscana recipe has a whopping 32-39g fat to help you hit your macros.

My mother-in-law recently came to visit and talked about how much she loves Olive Garden Zuppa Toscana. Unfortunately for her, Olive Garden has started sourcing their sausage from a different supplier and it’s now a spicier recipe due to the change.

While I’m all about some spice, she can’t handle it so during her visit I made this copycat Olive Garden Zuppa Toscana using a mild sausage and no red pepper flakes.

Our Instant Pot Zuppa Toscana needed to be dairy-free too so Hubs could eat it and I decided to make it keto while I was at it since the new year is upon us. Who else needs to lose a few pounds after Christmas? *raises hand*

 

Instant Pot Zuppa Toscana (Keto)

Ingredients

  • 1 tablespoon oil
  • 1 pound bulk Italian sausage
  • 1 large turnip cut into cubes
  • 1/4 cup chopped onions
  • 2 cloves minced garlic
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 4 cups keto chicken broth
  • 3 cups fresh spinach or kale
  • 1 cup full-fat coconut milk*

Directions

      1. Set the Instant Pot to “saute” and add oil.
      2. Once hot, add the sausage and saute until just browned, about 5 minutes
      3. Add the turnip, onions, garlic, optional red pepper flakes, and salt and pepper to taste
      4. Saute another 3 minutes then add broth before sealing the lid.
      5. Set the Instant Pot to “soup” and cook for 10 minutes. Release the pressure manually

Stir in spinach or kale and the coconut milk and it’s ready to serve!

You can make this keto Zuppa Toscana recipe in a Crock Pot instead if you like. Just do your sauteeing on the stovetop and cook on low in the slow cooker for 4-6 hours or until the turnip is tender.

I needed my Instant Pot Zuppa Toscana to be dairy-free so Hubs could enjoy it too. Using coconut milk, this recipe has 32g fat. Use heavy whipping cream instead for 39g fat. See the recipe card below for full macros.

 

Keto Zuppa Toscana

Jenn
Enjoy Olive Garden made keto with this Instant Pot Zuppa Toscana soup recipe.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Recipes
Cuisine Keto
Servings 6
Calories 385 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 pound bulk Italian sausage
  • 1 large turnip cut into cubes
  • ¼ cup chopped onions
  • 2 cloves minced garlic
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste
  • 4 cups keto chicken broth
  • 3 cups fresh spinach or kale
  • 1 cup full-fat coconut milk*

Instructions
 

  • Set the Instant Pot to "saute" and add oil.
  • Once hot, add the sausage and saute until just browned, about 5 minutes
  • Add the turnip, onions, garlic, optional red pepper flakes, and salt and pepper to taste
  • Saute another 3 minutes then add broth before sealing the lid.
  • Set the Instant Pot to "soup" and cook for 10 minutes. Release the pressure manually
  • Stir in spinach or kale and the coconut milk and it's ready to serve!

Notes

You can make this keto Zuppa Toscana recipe in a Crock Pot too! Just do your sauteeing on the stovetop and cook on low in the slow cooker for 4-6 hours or until the turnip is tender.
* I needed my Instant Pot Zuppa Toscana to be dairy-free so Hubs could enjoy it too. Using coconut milk, this recipe has 32g fat. Use heavy whipping cream instead for 39g fat.
Keyword instant pot zuppa toscana, keto zuppa toscana
Nutrition Facts
Keto Zuppa Toscana
Amount Per Serving (1 serving)
Calories 385 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Polyunsaturated Fat 18g
Cholesterol 46mg15%
Sodium 1252mg54%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Please leave a comment below or share on Pinterest
Serve Instant Pot keto recipe with your favorite keto salad for a complete meal. 

 

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