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 1/4″ slices
• 1/3 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. 

Yield: 6

Pressure Cooker Keto Gnocchi Soup

Print

Prep Time 25 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1 pound Italian sausage links cut into 1/4" slices
• 1/3 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

1. Set pressure cooker to saute function and add sausage slices.
2. Cook sausage until lightly browned, about 8 minutes. 
3. 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.
4. Stir in the chicken broth and tomatoes then set the pressure cooker to 10 minutes.
5. Release the pressure manually then stir in the spinach and allow it to wilt. 
6. 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 422Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 54mgSodium: 1577mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 5gProtein: 23g

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.