Keto Zuppa Toscana
Enjoy Olive Garden made keto with this Instant Pot Zuppa Toscana soup recipe.
Servings 6
Calories 385kcal
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!
Video
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.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 9g | Protein: 17g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Cholesterol: 46mg | Sodium: 1252mg | Fiber: 1g | Sugar: 4g