Low Carb Instant Pot Zuppa Toscana Soup Recipes

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

LOW CARB INSTANT POT ZUPPA TOSCANA SOUP

Steps:

• Turn your instant pot onto the sauté setting.
• Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.
• Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.
• Next add bacon to the pan and saute for 3-4 minutes, until browned.
• Once browned add onion and garlic to the pan. Saute until translucent. Then add sausage back to the pan along with the carrots, red pepper, cauliflower, chicken stock, thyme, basil and red pepper flakes. Give it a stir.
• Cancel the Saute Mode.
• Put the cover on and turn to Pressure Cooker Mode. Set for 10 minutes. The pot will take several minutes to come to pressure.
• After the cooking cycle ends do a quick pressure release for the steam. When the pin in the lid drops, open the lid.
• Cancel the Pressure Cooking mode. And turn on Saute mode.
• Add coconut milk and kale to the pot. Stir everything together and saute for 5 minutes uncovered.
• Serve.