Go Back
–+ servings
Zuppa Toscana (Instant Pot or Stovetop)

Zuppa Toscana (Instant Pot or Stovetop)

Enjoy a delicious Zuppa Toscana, a Keto soup made popular by Olive Garden, with this recipe for Instant Pot or stovetop preparation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 185 kcal

Equipment

  • Instant Pot
  • large soup pot

Ingredients
  

Main Ingredients

  • 3 slices bacon cut into short cross-wise slices
  • 1 whole yellow onion chopped small
  • 1 tablespoon minced garlic garlic from a jar is fine
  • 1 19.5 oz package Italian sausage hot or mild
  • 4 cups chopped cauliflower one small head
  • 6 cups chicken broth about 4 cans
  • 1 pinch red pepper flakes
  • salt to taste
  • fresh-ground black pepper to taste
  • 4 cups chopped kale
  • 1 cup heavy cream or half and half if preferred
  • freshly-grated Parmesan to add at the table

Instructions
 

Preparation Instructions

  • Slice the bacon crosswise into short rectangular strips.
  • Chop onion, cauliflower, and the kale.
  • Set the Instant Pot to SAUTE and HIGH temperature; add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon.
  • Remove some bacon fat, but leave at least a tablespoon of bacon fat to cook the onion.
  • Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook for 2-3 minutes, then add minced garlic and cook another minute.
  • Squeeze the Italian sausage out of the casings into the Instant Pot and cook while breaking it apart with a plastic or wooden turner.
  • Add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and cooked bacon.
  • Lock the lid and set the Instant Pot to MANUAL and HIGH temperature for TWO MINUTES.
  • After the cooking time is up, use QUICK RELEASE to release the pressure.
  • Set the Instant Pot back to SAUTE and HIGH temperature; add the chopped kale and simmer the soup for 4-5 minutes or until kale is done to your liking.
  • Turn heat down to LOW and stir in the cream, heating it through without boiling.
  • Serve Zuppa Toscana hot, with freshly-grated Parmesan cheese.

Stovetop Instructions

  • Use the same ingredients but add 1 cup more chicken stock and ¼ cup more cream for the stovetop version.
  • Cook the bacon in a large soup pot over medium-high heat until crisp, about 5 minutes. Remove bacon to a plate and remove some of the fat from the pot as desired.
  • Add chopped onion to the soup pot and cook until starting to brown, then add minced garlic and cook for 1-2 minutes more.
  • Squeeze out sausage into the soup pot and cook until browned, about 10-15 minutes.
  • Add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and cooked bacon. Let the soup come to a low boil, then reduce heat to medium low and simmer for 20-25 minutes, or until the cauliflower is done.
  • Add the chopped kale and turn heat up to medium; cook the soup for 5-10 minutes more.
  • Let the soup cool a few minutes before adding cream. Stir in cream and heat through over very low heat without boiling.
  • Serve as above.

Notes

Use homemade chicken stock if available. Turkey Italian Sausage can be substituted with pork sausage. Half and half or milk can replace heavy cream.

Nutrition

Serving: 1servingCalories: 185kcalCarbohydrates: 9gProtein: 7gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 908mgFiber: 3gSugar: 4g
Keyword Instant Pot, keto, Olive Garden, soup, stovetop, Zuppa Toscana
Tried this recipe?Let us know how it was!