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
- 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*
Directions
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- 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
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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.
📖 Recipe
Keto Zuppa Toscana
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
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