Instant Pot Keto Tuscan Soup (Warm And Comforting) Recipe

I have been cooking an incredible Instant Pot Soup featuring Italian sausage, chopped onion, and minced garlic, enhanced with sun-dried tomatoes and hearty kale. Infused with heavy cream and chicken broth, this low carb meal offers a delightful blend of robust flavors that always excites me with every satisfying spoonful.

I recently came across a cool twist on Tuscan soup that has totally changed my kitchen game. I decided to whip up this Instant Pot Keto Tuscan Soup with Italian sausage (casings removed) to bring out all the robust flavors.

I start by browning the sausage along with a chopped yellow onion and minced garlic. Then I add 4 cups of chicken broth, letting everything marry together in the Instant Pot.

To boost flavor, I toss in 1/2 cup of roughly chopped sun-dried tomatoes and a couple of cups of chopped kale for that nutrient punch. I finish it off with a cup of heavy cream, a sprinkle of dried oregano and basil, and even a pinch of red pepper flakes in case you like a little extra kick.

Trust me when I say this recipe packs a hearty dose of flavor perfect for anyone chasing a low carb lifestyle without sacrificing taste. Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super easy to put together in my Instant Pot and the flavors just come alive. I love how the Italian sausage and sun-dried tomatoes mix with the garlic and onion to create a rich, hearty soup that always makes me feel warm. I also appreciate that its creamy from the heavy cream and still keeps it a bit healthy since it’s keto friendly. Plus, the kale adds a nice crunch and the blend of herbs like basil and oregano gives it a unique twist that I just can’t get enough of.

Ingredients

• Italian sausage provides abundant protein and rich savory flavors that deepen the soup taste.
• Chopped yellow onion adds a natural sweetness and a light crunch to each spoonful.
• Minced garlic gives a punch of aroma and a mild kick that wakes up the flavor.
• Sun dried tomatoes contribute tangy sweetness and hearty texture throughout the dish.
• Roughly chopped kale brings vitamins and fresh earthiness to make the soup feel alive.
• Heavy cream makes the broth incredibly smooth and creamy balancing spicy and savory notes.
• Dried oregano boosts the soup with a subtle earthiness and aromatic flair.
• Dried basil adds a touch of sweet herbal flavor mingling perfectly with spicy notes.

Ingredient Quantities

• 1 lb Italian sausage (casings removed)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup sun-dried tomatoes (oil drained and roughly chopped)
• 2 cups kale (stems removed and roughly chopped)
• 1 cup heavy cream
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional for a little heat)
• Salt and black pepper to taste

How to Make this

1. Turn on your Instant Pot to saute mode and crumble in the Italian sausage without its casings. Cook it until its nicely browned, stirring occasionally.

2. Remove the sausage from the pot and set it aside. If there’s too much grease, drain a bit leaving enough fat for the next step.

3. Toss in the chopped yellow onion into the same pot and saute until it turns soft, then add the minced garlic and cook for about 30 seconds.

4. Now add your sausage back to the pot along with the chicken broth, roughly chopped sun-dried tomatoes, dried oregano, dried basil, and a pinch of red pepper flakes if you want some heat. Give it a good stir to combine.

5. Carefully secure the lid and set the Instant Pot on high pressure for 8 minutes.

6. When the cooking time is up, let the pot naturally release pressure for 5 minutes before doing a quick release to let out the remaining steam.

7. Open the lid and mix in your chopped kale and heavy cream. The residual heat will help soften the kale.

8. Switch the Instant Pot back to saute mode and let the soup simmer for another 3 minutes so all the flavors mix well.

9. Give the soup a taste and season with salt and black pepper as needed.

10. Serve your comforting Keto Tuscan Soup warm and enjoy every spoonful!

Equipment Needed

1. Instant Pot – for sauteing, pressure cooking, and simmering the soup
2. Chef’s knife – to chop the onions, garlic, kale, and sun-dried tomatoes
3. Cutting board – used with the knife, so you can safely chop your veggies
4. Wooden spoon – or any stirring utensil that can handle the heat while stirring the sausage and other ingredients
5. Measuring cups and spoons – to measure chicken broth, heavy cream, and spices
6. Mixing bowl – to set aside the browned sausage before adding it back into the pot
7. Ladle – for serving the soup once its done

FAQ

Instant Pot Keto Tuscan Soup (Warm And Comforting) Recipe Substitutions and Variations

• For the Italian sausage, you can use ground turkey instead of pork for a lighter twist.
• If you dont have chicken broth, vegetable broth works fine and keeps the flavor yummy.
• If you’re out of heavy cream, try coconut cream for a dairy free option that still gives it that rich texture.
• Instead of kale you can substitute with spinach which cooks faster and has a milder flavor.
• If sun-dried tomatoes aren’t available, use fresh tomatoes and let them simmer longer to concentrate the taste.

Pro Tips

1. When browning the sausage, make sure you really get it nice and crispy before setting it aside. This keeps the flavor bold and helps cut down on too much extra grease in your soup.

2. Be really careful with your garlic. It only needs a quick sautée for about 30 seconds or it can get burnt and turn bitter which isn’t what you want in a tasty soup.

3. After pressure cooking, let the pot naturally release for a bit before doing the quick release. This extra step helps keep all the flavors merging together nicely and avoids a splashing mess.

4. Add the kale and heavy cream at the end while the soup is still warm. This way, the kale softens just right and the cream doesn’t have a chance to curdle from too much heat, keeping your soup smooth and rich.