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Instant Pot Tuscan Soup (keto + low carb) » Easy and Healthy Recipe! ✅

This Tuscan Instant Pot Soup is loaded with bacon, sausage, garlic, and kale! This low carb keto soup requires only 5 minutes of pressure cooking and is around 6 net carbs per serving!

What is Tuscan soup?

Tuscan soup, which can be loosely translated as Tuscan soup, is known by many as “olive garden soup”. This hearty and comforting soup is loved by many for its unique combination of flavors. However, this soup is actually an Italian classic from Tuscany. This soup contains sausage, bacon, cabbage, onion, garlic, and potatoes in a creamy broth.

Today I am sharing a quick recipe that is made in an Instant Pot and takes only 5 minutes of pressure cooking! As a bonus, this recipe is low carb and keto, making it a smart substitution!

Ingredients for Keto Tuscan Soup

As always, this is a quick overview of the ingredients needed for this low carb soup recipe. To see the full recipe, keep scrolling.

  • Meat: ground Italian sausage and bacon
  • Vegetables: onion, garlic, turnips, cabbage
  • Spices: onion powder, garlic powder, salt and pepper
  • Liquids: chicken broth, cream

Optional Toppings: Grated Parmesan or Asiago is highly recommended!

How to make Tuscan soup in Instant Pot?

  • Turn on sauté function on Instant Pot Cook chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove bacon from pressure cooker. Drain all fat except 1 tablespoon.
  • Add the ground Italian sausage. Brown and chop the sausage while it cooks. When golden, add minced garlic, minced onion and sauté until tender. Drain fat.
  • Add the spices, the chopped turnip and the broth. Close the lid and pressure cook for 5 minutes. Let it naturally release pressure for 10 minutes.
  • Remove lid, add chopped cabbage and cream. Stir soup well, kale wilts and cooks while stirring.
  • Add the cooked pancetta and Parmesan cheese to taste, just before serving.

How do you make Tuscan Keto Soup?

This recipe is very easy to prepare. Instead of potatoes, we use peeled and diced turnips. Here I am, turnips have a very similar texture to potatoes when cooked in a soup like this. This is the same method I used for my Keto Beef Stew.

When I served it, my family members didn’t even realize they were turnips, so go for it! It really is a great low carb alternative to potatoes.

What other low carb substitutes can you use instead of potatoes?

Although I love turnips, there are other options! If you don’t have turnips but have turnips or radishes available, I’ve read that those are great substitutes. I love Keto Roasted Radishes instead of Roasted Potatoes and these Keto Fries are made with rutabaga. It makes sense that they would also work as a substitute for soup!

Tips for the Best Low Carb Cabbage and Sausage Soup

  • Make sure your ingredients are in small pieces for best results. For example, large cubes of turnip greens or long strips of kale will be difficult to taste with a spoon.
  • Brown and chop the sausage well so that there are no large pieces.
  • Do not add cabbage or cream until after the pressure cook cycle.

What should I accompany with Tuscan soup?

I love getting through an entire Italian night when I serve this Instant Pot Tuscan Zuppa! This Keto Appetizer Salad brings beautiful Italian flavors without even cooking. If you make a half serving as an appetizer, add just 2.8 net carbs. These Italian Baked Mushrooms are always a hit whether served as an appetizer, protein, or side dish! These keto three cheese crackers work wonderfully for dipping soups in place of breadsticks, for only 2 net carbs each.

More Ketogenic Soup Recipes

Instant Keto Recipes

Product:
6

Preparation time:
5 minutes

Time to cook:
5 minutes

Extra time:
10 minutes

Total Time:
15 minutes

This Tuscan Instant Pot Soup is loaded with bacon, sausage, garlic, and kale! This low carb keto soup requires only 5 minutes of pressure cooking and is around 6 net carbs per serving!

ingredients

  • 4 slices of bacon, cut into small pieces

  • 2 pounds ground Italian sausage

  • 4 garlic cloves, minced

  • 1/2 cup white onion, chopped

  • 2 cups turnip, peeled and diced

  • 32 ounces of chicken or vegetable broth

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 5 cups cabbage, very finely chopped, tough stems removed

  • 1 cup heavy cream

Instructions

    1. Turn on sauté function on Instant Pot Cook chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove bacon from pressure cooker. Drain all fat except 1 tablespoon.
    2. Add the ground Italian sausage. Brown and chop the sausage while it cooks. When golden, add minced garlic, minced onion and sauté until tender. Drain fat.
    3. Add the spices, the chopped turnip and the broth.
    4. Close the lid and pressure cook for 5 minutes. Once the cooking cycle is finished, let it release pressure naturally for 10 minutes.
    5. Remove lid, add chopped cabbage and cream. Stir soup well, kale wilts and cooks while stirring.
    6. Add the cooked pancetta and Parmesan cheese to taste, just before serving.

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Nutritional information:

Yield: 6 Servings: 1 1/2 cups

Amount per proportion:

Calories: 528 Total Fat: 43g Cholesterol: 130mg Sodium: 689mg Carbs: 7.9g Net Carbs: 6.4g Fiber: 1.5g Sugar: 4.6g Protein: 26.5g

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