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    Pressure Cooker Keto Gnocchi Soup

    Published: Jan 28, 2020 · Modified: Jun 22, 2021 by Jenn · This post may contain affiliate links.

    Jump to Recipe

    This pressure cooker keto gnocchi soup recipe is hearty and satisfying. It’s also gluten free! Make the gnocchi ahead of the soup in order to save time. I made this keto soup recipe in the Instant Pot but you can make it just as easily on your stovetop. Scroll to the bottom of the post for directions to make this keto gnocchi soup without a pressure cooker.

    Keto Pressure Cooker Gnocchi Soup

    Ingredients:

    • 1 pound Italian sausage links cut into ¼″ slices
    • ⅓ cup chopped onions
    • 2 cloves minced garlic
    • 6 cups keto chicken broth
    • 1 14 ounce can petite diced tomatoes 
    • 3 cups packed fresh spinach
    • 1 recipe keto gnocchi

    Directions:

    Set pressure cooker to saute function and add sausage slices. My sausage was fatty enough that I didn’t need to add any oil before sauteing. If your sausage is lower in fat you might need to drizzle a little into the pot to keep things from sticking.

    Cook sausage until lightly browned, about 8 minutes. 

    Add onions to the pot and saute another 3-4 minutes or until onions are translucent. Stir in the garlic and cook until fragrant, about another minute.

    Stir in the chicken broth and tomatoes then set the pressure cooker to 10 minutes (I use an Instant Pot so I just pressed the “manual” button and set for 10.)

    Release the pressure manually then stir in the spinach and allow it to wilt. 

    If you’re serving all of the soup at once, stir in the gnocchi. Otherwise, just add a few pieces of gnocchi to each bowl as you serve. 

    📖 Recipe

    Pressure Cooker Keto Gnocchi Soup

    Jenn
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 10 minutes mins
    Additional Time 10 minutes mins
    Total Time 45 minutes mins
    Course Recipes
    Cuisine Keto
    Servings 6
    Calories 422 kcal

    Ingredients
      

    • 1 pound Italian sausage links cut into ¼" slices
    • ⅓ cup chopped onions
    • 2 cloves minced garlic
    • 6 cups keto chicken broth
    • 1 14 ounce can petite diced tomatoes
    • 3 cups packed fresh spinach
    • 1 recipe keto gnocchi

    Instructions
     

    • Set pressure cooker to saute function and add sausage slices.
    • Cook sausage until lightly browned, about 8 minutes. 
    • Add onions to the pot and saute another 3-4 minutes or until onions are translucent. Stir in the garlic and cook until fragrant, about another minute.
    • Stir in the chicken broth and tomatoes then set the pressure cooker to 10 minutes.
    • Release the pressure manually then stir in the spinach and allow it to wilt. 
    • If you're serving all of the soup at once, stir in the gnocchi. Otherwise, just add a few pieces of gnocchi to each bowl as you serve. 

    Notes

    See the main body of this post for stovetop directions.
    Keyword gluten free, keto, keto pressure cooker recipes, keto soup
    Nutrition Facts
    Pressure Cooker Keto Gnocchi Soup
    Amount Per Serving (1 serving)
    Calories 422 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 8g50%
    Polyunsaturated Fat 16g
    Cholesterol 54mg18%
    Sodium 1577mg69%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 5g6%
    Protein 23g46%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did You Make This Recipe?Please leave a comment below or share on Pinterest
    To freeze this soup, leave out the gnocchi and spinach and freeze in a gallon freezer bag. Heat on the stovetop and add fresh spinach and the gnocchi before serving.

    Stovetop directions

    1. Heat sausage slices over medium heat in a large pot or saucepan until lightly browned, about 8 minutes. (Drizzle a little oil in during cooking if your sausage isn’t greasy enough to keep things from sticking. I didn’t wind up needing any.)
    2. Add onions to saucepan and cook another 4 minutes or until onions are translucent. 
    3. Stir in the garlic and cook another 1 minute or until fragrant.
    4. Stir in broth and tomatoes and bring to a boil.
    5. Reduce heat to simmer and cook for 15 minutes.
    6. Stir in the spinach during the last couple of minutes of cooking and allow it to wilt.
    7. Serve over keto Gnocchi. 

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    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

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