Craving a soul-warming bowl of soup that’s ready in a flash? This Instant Pot Sausage and Kale Soup is your answer! Inspired by the classic Zuppa Toscana, this keto-friendly version swaps potatoes for cauliflower, delivering all the creamy, savory goodness without the carbs. It’s the ultimate one-pot wonder for a busy weeknight, packing a punch of flavor with spicy Italian sausage, tender kale, and a rich, creamy broth. Get ready to fall in love with your new favorite 5-minute meal!
Ingredients
• 1 lb / 450g Hot Italian Sausage, casings removed
• 1 cup / 150g Onion, diced
• 6 cloves Garlic, minced
• 12 oz / 340g Frozen Cauliflower Florets
• 12 oz / 340g Frozen Chopped Kale
• 3 cups / 720ml Water
• ½ cup / 120ml Heavy Cream
• ½ cup / 50g Grated Parmesan Cheese, plus more for serving
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the Italian sausage and cook for 2-3 minutes, using a spoon to break it into smaller crumbles as it browns.
3. Stir in the diced onion and minced garlic, and continue to sauté for another minute until fragrant.
4. Press “Cancel” to turn off the Sauté function. Pour in the water, then add the frozen cauliflower and frozen kale.
5. Secure and lock the lid, ensuring the steam release valve is set to “Sealing.” Select “Pressure Cook” (or “Manual”) and set the timer for 3 minutes at high pressure.
6. Once the cooking cycle is complete, carefully perform a quick release to vent all the steam. Once the pin drops, unlock and remove the lid.
7. Slowly stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is perfectly creamy.
8. Ladle the soup into bowls and serve immediately, garnished with an extra sprinkle of Parmesan cheese.
Nutritional Information
• Servings: 6
• Calories: 400
• Total Fat: 33g
• Net Carbs: 7g
• Protein: 16g
• Fiber: 1g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• For a richer, more savory broth, substitute the water with 3 cups of chicken or vegetable broth.
• Adjust the heat to your liking. Use mild Italian sausage and add a pinch of red pepper flakes for a gentle warmth, or stick with hot sausage for a spicier kick.
• If using fresh kale, add it after pressure cooking. Stir it into the hot soup and let it wilt for 2-3 minutes before serving.
• For an even creamier texture, blend a cup of the cooked cauliflower with a little broth before stirring it back into the soup.
FAQ
Q: Can I use fresh kale instead of frozen
A: Yes, you can use fresh kale. For best results, stir in the fresh kale after the pressure cooking cycle is complete. Allow it to wilt in the hot soup for 2-3 minutes before serving to maintain a pleasant texture.
Q: Is this Instant Pot sausage soup spicy
A: The spice level depends on your choice of sausage. This recipe calls for hot Italian sausage for a spicy kick. For a milder version, use mild Italian sausage and add a pinch of red pepper flakes to control the heat.
Q: How can I make this keto Zuppa Toscana even creamier
A: For an extra creamy texture, you can scoop out a cup of the cooked cauliflower with some broth, blend it until smooth, and then stir it back into the soup. This thickens the base without adding carbs.
Q: What makes this soup keto-friendly
A: This sausage and kale soup is keto-friendly because it replaces high-carb potatoes, found in traditional Zuppa Toscana, with low-carb cauliflower. This swap, combined with high-fat ingredients like sausage, heavy cream, and Parmesan, creates a delicious low-carb soup with only 7g of net carbs per serving.
